Bananas Foster (plus pudding or ice cream)

This blog gets less and less like a “green” blog and more like a “recipes for potentially really unhealthy foodstuffs that actually aren’t so bad if you make them yourself” blog with every day that goes by, doesn’t it?

On the other hand, it keeps us away from weird chemical processed things, so that’s not so bad. In fact, this pudding recipe–what’s to avoid? It’s good stuff, right?

In our house bananas are always going overripe before they are eaten, and at a certain point in the summer you just don’t want to turn the oven on for more banana bread, you know? So here’s a delicious couple of alternatives…these are also a good way to avoid adding much sugar, since cooking bananas really heightens the sweetness.

Easy Bananas Foster (base recipe–half or double as needed)

  • In a large skillet on medium high, melt 1-2 tbs. butter, 1-2 tbs brown sugar, a pinch of salt, and a sprinkle of cinnamon. Stir till melted and bubbly.
  • If desired, toss in a splash of brandy or rum and stir. I always do, because it adds to the flavor and enables me to stay on the lower side with the butter. (I never bother to flame it–who needs the added terror?)
  • Add 2-3 cut up bananas (or 4, I guess–go wild, you know?). If the bananas themselves are the main event, cut them in big diagonals; if you are making pudding or ice cream, go for thinner slices or even quartered slices.
  • Stir into brown sugar syrup for maybe 30 seconds till the bananas themselves start to disintegrate a little. Dribble in a few drops of vanilla extract and stir; remove from heat.

*****

Ridiculously easy, right? This takes, and I’m not kidding, maybe 2-3 minutes. We do this over ice cream, folded into crepes, folded into crepes with ice cream, and now added to pudding or ice cream. (In full disclosure, when the Pioneer Woman makes this, she uses a whole stick of butter and a whole cup of brown sugar to 2 bananas, so naturally if you want additional syrup knock yourself out. I prefer to exercise a little more restraint.)  So: the variations:

Bananas Foster Ice Cream/Popsicles

Use a little additional brown sugar and vanilla in the original recipe (but probably not much, since the cooked bananas impart a lot of sweetness!). After bananas are made, stir into 2 cups milk or half and half, depending on how decadent you want to be. Pour into popsicle molds or ice cream maker, and, you know, do what you do.

Bananas Foster Pudding

For this, I started with a base vanilla pudding recipe and simply combined it with the Bananas Foster:

  • In a large saucepan, combine 1/4 cup brown sugar (you might be able to adjust this down) and 3 tbs cornstarch and stir.
  • Add 2 cups milk; heat slowly over low/medium heat until sugar and cornstarch are dissolved; raise heat to medium. (If you feel daring, you could make the Bananas Foster right about now, or you could make it before or after the pudding. Just be aware that timing is sometimes an issue…)
  • Continue heating and stirring (make sure you get the bottom edges of the pan) until small bubbles form at the edges of the liquid and it thickens enough to coat the back of the spoon. Add 1 tsp vanilla extract and remove from heat.
  • If you have not already made the bananas, do so now. Add bananas mixture to the vanilla pudding mixture. Pour into 1 large or 6 small bowls; cover and chill.

Again, green? Maybe not really. But these desserts are all full of whole and barely processed ingredients, and when you think about it, they really don’t have much that’s bad in them beyond a little refined sugar and a pat of butter. I’ve made this with 1% milk, and it tastes perfectly decadent.

Let me know if you try this, and how it works for you!

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Posted on June 25, 2013, in Uncategorized and tagged , , , , . Bookmark the permalink. Leave a comment.

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