We finally made it to the end of the month where we’d been saving a dessert slot for August’s final Sweet as Pie pick, Bananas Foster. We love Bananas Foster, so we were really excited to see it on this month’s menu (thanks, Kristin!). We’ve tried to make it before, but without much success, and it was time to try again. Here’s how it came together:
The ingredients:
Rum, butter, bananas, dark brown sugar, cinnamon, cream, and chopped pecans.
A few notes on our ingredients. First, the pecans. We are fortunate enough to have homegrown pecans tucked away in our freezer courtesy of Papa, Phillip’s grandfather. They grow on his farm and he packed up several quarts for us to keep throughout the year. They are just delicious and I swear I can taste the difference between them and the store-bought variety. Second, the rum. In our previous effort to make Bananas Foster, the flaming portion of the dish didn’t work out. It wouldn’t light and since the alcohol didn’t burn out in an entertaining fashion, the end product was too alcohol intense. This time we were taking no chances and pulled out the real deal – 151.
First up was to melt the butter over medium to medium-high heat and then add the brown sugar.
Check out those packing skills.
Looking yummy already.
Next, add the cream, a couple of sliced bananas, and the chopped pecans. I might add another banana or two next time – there was plenty of sauce and I really like the bananas.
And then comes the fun part. Pour in your rum, grab your lighter, and stand back. Since I needed to try to take pictures of this, I had Phillip do the honors.
Whoa! Stand back!
Yes, we do have a fire extinguisher and it was in easy distance.
“I can’t believe it’s still burning.”
Finally, a more manageable flame.
We finally got the fire out and then drenched some vanilla ice cream with our final product.
Bananas Foster success.
Phillip, telling his brother about our Bananas Foster: “It was really good. She made me light it and it almost burned my face off.” That pretty much sums it up.
