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, 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, them spoon some of the
sauce over each portion. Serve at once.
Makes 4 servings
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