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 Coffee Bananas Foster

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PostSubject: Coffee Bananas Foster   November 19th 2011, 8:28 pm

Coffee Bananas Foster

Here’s an interesting take on a traditional dessert, easier – since there’s nothing
to flambé – and quite tasty with the addition of the brewed coffee.
You’ve probably noticed that most times when you read a recipe that
includes bananas, it specifies ripe bananas; that’s certainly true if
you’re baking with them.
Here it’s the precise opposite: we start with firm bananas because we want them
to stay firm once they’ve had their little flash in the pan. So do make sure there’s
a bit of green on the peel and that the bananas aren’t quite ripe. The bananas
are quickly fried in butter, then brown sugar, coffee, and rum are added and
reduced to a sauce. Bananas, sauce, and ice cream are then plated up together.
Timing is everything here, so read the recipe through before you begin. Once you
do, it’s almost too late to read the recipe.

3 large, firm, under-ripe bananas, peeled
3 tablespoons butter, salted or unsalted
1/3 cup packed light brown sugar
1/2 cup strong brewed coffee
2 tablespoons rum, preferably dark
Vanilla or coffee ice cream, for garnish

1. Cut the bananas in half, crosswise. Cut each half in half lengthwise and
carefully set the pieces aside on a large plate. Have 4 dessert plates standing by.
2. Melt the butter in a large skillet, preferably nonstick, over medium
heat. Don’t use plain cast iron; it might discolor and alter the flavor of the sauce.
Add the banana slices, cut side down, and fry them for about 20 to 30 seconds.
Carefully turn the bananas over, and then shake the brown sugar over them.
Pour the coffee and rum over the bananas. Increase the heat and quickly bring
the liquid to a boil, shaking the pan somewhat to “stir.”
3. As soon as the bananas start to lose their firmness, divide the slices evenly
between the plates. Put the skillet back on the heat and reduce the syrup until it
is syrupy, but don’t overdo it; you want some sauce for the ice cream.
4. Put a scoop or two of ice cream on each plate, and then spoon some of the
sauce over each portion. Serve at once.

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