July 29, 2016
One of my favorite treats in the whole world is Bananas Foster, a dessert that originates in New Orleans and is typically made by cooking bananas in butter, brown sugar, cinnamon, dark rum, and banana liqueur and served with vanilla ice cream. If you can’t tell, let me assure you that it’s rip-you-hair-out good. I knew that some version had to be included in my cookbook Make It Easy. But what version could do it justice? The only answer was one that had all the flavor of the real deal but made more easily. (Of course!)
So I went to work developing my recipe for Sautéed Bananas, which Rachael of La Fuji Mama recently shared on her blog (pictured). When you see the recipe, you might wonder what kind of development went into it. It is, after all, a recipe with only 4 ingredients—including bananas. But given that I stripped the recipe down, I was determined to get the balance of butter, sugar, and vanilla just right so that it truly felt like Bananas Foster.
And get it right I did (if I do say so myself—ha!).
These are perfection served with vanilla ice cream, of course, but are also great served over pancakes or a simple pound cake (it’s an easy way to dress up the store-bought kind to impress guests without much work). They’re also great with plain or vanilla yogurt for a dessert that’s on the healthier side.
Or just eat them plain. I often do.
Grab the recipe at La Fuji Mama and, if you like it (or what Rachael has to say about Make It Easy), pick up your very own copy. Forgive the sales pitch, but it’s just $14.00 on Amazon and comes with over 120 mix-and-match recipes and my supermarket guide to the healthiest, safest store-bought shortcuts. C’mon folks: A veritable bargain—plus, you know where to find the author if you have any questions. I’m always here for you.