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Creole Bananas Foster Sundae

Having lived in New Orleans for several years, one thing that I truly enjoyed was experiencing classic New Orleans food. Red Beans and Rice, Jambalaya, Gumbo ... the list goes on. The Big Easy is also famous for desserts such as Pralines, Beignets, Sweet and creamy Rice Pudding and Bananas Foster.

Bananas Foster was created in 1951 by Chef Paul Blange, who was the head Chef for Brennans restaurant in the French Quarter. Because New Orleans was a major port for bananas in the 1950s, the owner of Brennans wanted to include a banana dessert on the menu. It has since become the most popular item on the menu at Brennans. Not only does this dessert taste amazing, but the bananas are set on fire before they are placed on the ice cream. An over the top presentation for an over the top creation.

I did not set my bananas on fire for this recipe and I did make some modifications so that this dessert can be enjoyed simply and more frequently than it's high calorie, decadent counter part. If you are ever in New Orleans - have the real thing - it is worth every calorie - but I think this version is a pretty nice alternative.

Creole Bananas Foster Sundae

Ingredients:

1 Tablespoon butter
3 tablespoons brown sugar
1 tablespoon fresh orange juice
1/4 teaspoon Cinnamon
1/4 teaspoon Ground Nutmeg
3 large, firm bananas (+ 6 bananas for the ice cream)
2 Tablespoons chopped pecans, toasted
1/2 teaspoon rum or Almond Extract
3 cups creamy frozen banana ice cream

Creamy Frozen Banana Ice Cream:

6 bananas (yes, that's the only ingredient!)
- Peel the bananas and cut them into bite size pieces. Lay the banana pieces out on a cookie sheet and place in the freezer. A few hours will work - but I left mine in overnight. They should be frozen solid.
- Place the bananas in a food processor or blender and blend until smooth and creamy - just like ice cream!!
- Freeze until ready to serve

Directions for Bananas Foster Sundae:

In a large non stick skillet, toast pecans just until they are warm and fragrant - about 1-2 mins. Remove pecans from pan and set aside.
In the same skillet, melt butter over medium-low heat.
Stir in the brown sugar, orange juice, cinnamon and nutmeg until combined.
Cut the bananas into slices on the diagonal and add the bananas and pecans to the skillet.
Stir until bananas are glazed and softened.
Remove mixture from heat and stir in extract.
Serve warm over scoops of ice cream.

Serves: 6

Nutritional Information (per serving):

Calories
Protein g
Carbs g
Cholesterol mg
Fat g
Sat Fat g
Trans Fat g
Fiber g
Sodium mg
Sugar g

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