Bananas Foster

Thursday, February 4, 2021

We're obsessed with this classic dessert featuring easy, no-churn ice cream spiced with cardamom and flavored with a healthy scoop of creamy almond butter. Caramelize bananas with brown sugar, cinnamon & maple syrup, and for extra fun, add a splash of rum to the pan and flambé (carefully)! Top with a scoop of ice cream and sprinkle with toasted granola.

25 min active; 6 hours total; serves 4

INGREDIENTS:

• 1 cup condensed milk
• 1/2 tsp cardamom
• 1/3 cup almond butter
• 1 cup heavy cream
• 4 Tbsp butter
• 1/4 cup granola
• 3 bananas
• 1/2 cup brown sugar
• 1/2 tsp cinnamon
• 1 1/2 Tbsp maple syrup
• 1/4 cup rum

INSTRUCTIONS:

1. MAKE ICE CREAM

• In a large bowl, combine condensed milk, cardamom & almond butter
• Using a hand mixer on low speed, beat until smooth and well blended
• Add heavy cream and beat on med speed until mixture begins to thicken
• Transfer mixture into a freezer-proof container, cover with plastic wrap, and freeze for at least 6 hours or overnight
• Wait until ice cream is frozen to move on to the rest of the recipe

2. TOAST TOPPING & COOK BANANAS

• In a sauté pan, melt 1 Tbsp butter over med
• Add granola and cook 1–3 min, until toasted, then remove from pan and set aside
• Slice bananas in half lengthwise
• In the same pan used for granola, melt remaining 3 Tbsp butter over med
• Add bananas to butter and cook 1 min per side
• Reduce heat to low and add brown sugar, cinnamon & maple syrup, then cook 1–2 min
• Just before serving, add rum to pan with bananas, tilt the pan to light rum on fire (or ignite with a long lighter), and cook until flame goes out

3. GARNISH & GATHER

• Scoop bananas onto plate, top with ice cream, drizzle with sauce from the pan, and sprinkle with granola. Enjoy!