OVER-RIPE BANANAS
Level 2
Hot Buttered Rum Bananas
Serves 4
A grown-up topping for waffles or pancakes that uses bananas on their way to retirement. The tartness of the sour cream meshes nicely with the thickness of the crème fraiche.
4 Tbsp. unsalted butter
4 over-ripe bananas
1 Tbsp. rum
1 Tbsp. dark brown sugar
Nutmeg and cinnamon (to taste)
- Slice bananas in rounds.
- In a skillet, add butter, rum and sugar. Bring to boil for a second or two, whisking vigorously; turn down heat.
- With your fingers, gingerly separate bananas so they don’t stick together. Use a wooden spoon to make sure bananas are thoroughly coated. Turn off heat.
- Remove bananas and divide evenly among four plates. Use a turkey baster or straw to capture remaining syrup; drizzle syrup around each plate in a swirly pattern.
- Top with whipped cream, ice cream or crème fraiche mixture.* Garnish with nutmeg and cinnamon.
Crème Fraiche-Sour Cream Topping:*
1/2 cup crème fraiche
1/2 cup sour cream
1. Mix crème fraiche with sour cream and let stand overnight on the counter.
2. Loosely cover by plastic wrap.
* For an alternate topping, try fresh whipped cream or French vanilla ice cream
Cooking tip: At high heat, burn off the alcohol otherwise the rum will become overpowering and you won’t be able to appreciate the more subtle flavors of other ingredients.
Serving tip: Serve waffles warm, not hot, otherwise dairy topping will melt before everyone’s served.
