Welcome back to Easy Desserts,
Many blessings to you and yours in 2017.
With so many people making New Year resolutions to diet I thought it would be a good time to revisit my “Delite” menu. I’m always looking for fun new ways to expand my desserts into this area. Just because it’s healthy doesn’t mean it can’t taste good too. We will be making Banana Foster’s Delite in SupaCute’s Joli cups. Sure the caramelized bananas might make this a borderline Delite dessert, but it’s the filling that helps make this dish healthy.
photo credit: MyNewOrleans.com
Bananas Foster History:
By definition, Bananas Foster is a dessert of lengthwise-sliced bananas sautéed in rum, banana liqueur, and brown sugar and served with vanilla ice cream. When the bananas have been softened and start to brown, the cook can tip the pan to set the alcohol on fire.
There's more to the story of Bananas Foster than flambéed fruit. The enticing dessert was once a sweet legacy of New Orleans' once-booming banana trade. Today, the banana is America's favorite fruit, but it was once considered exotic. The fruit only became commonplace in the United States starting in the 1870s, thanks to improvements in shipping and botany. By the turn of the century, the banana trade was a million-dollar industry. Big fruit companies were based in New Orleans. Freighters bursting with bananas clogged the Mississippi River.
The dish was created in 1951 by Paul Blangé at Brennan's in New Orleans, Louisiana. It was named for Richard Foster, the chairman of the New Orleans Crime Commission and a friend of restaurant owner Owen Brennan.
What You’ll Need:
2 cans coconut milk, chilled in the refrigerator overnight
2 (6 oz) boxes pudding
1-2 oz butter
1 cup light brown sugar
1 teaspoon cinnamon
1/3 cup Hazelnuts
1 1/2 oz rum
Add cookies into mixer and pulse until well blended. Scoop and fill to the line on each cup. Pack down the cookies.
Scoop out the cream part of the coconut milk into a medium mixing bowl. Being careful not getting the oil that separated from the milk. Add the pudding and whisk until smooth and you don’t taste the coconut (that much).
Combine butter, sugar, and cinnamon in a flambé́ pan. As the butter melts under medium heat, add the banana liquor and stir to combine. As the sauce starts to cook, peel and add the bananas to the pan.
Cook the bananas and nuts until they begin to soften (about 1-2 minutes). Tilt back the pan to slightly heat the far edge. Once hot carefully add the rum and tilt the pan toward the flame, to ignite the rum. Stir the sauce to ensure that all of the alcohol cooks out.
Top your cream layer with the flambéed bananas, hazelnuts, and caramel sauce; once everything has cooled down.
Enjoy these healthy treats for about a week when covered.
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Until next time …