Bananas Foster Shooters
Bananas Foster is one of my favorite desserts.
Bananas that caramelize as they’re sauteed with butter, brown sugar, and cinnamon before being flambed with dark rum is a dessert that definitely holds my attention.
Setting a match to a hot pan after alcohol has just been added also gets my attention but I didn’t need to ignite anything to make these little shooters.
Although, making traditional bananas foster, flames and all, and then tossing the whole hot mess into a blender isn’t a bad idea. Next time.
With traditional bananas foster, I don’t even care about the ice cream that the drunken bananas are poured over.
I care more about the golden al dente bananas, retaining a touch of firmness that’s balanced with warm tenderness as they emerge from the flaming pan.
And I care about the rum sauce, I won’t kid you. Since I could probably drink bananas foster sauce by the gallon, these little shooters are my approximation of bananas foster, in drink form. No chewing required.
They’re creamy like the ice cream portion of bananas foster is and sweetened with brown sugar and caramel sauce and a hint of cinnamon peeks through.
And oh yes, the rum peeks through. They have the depth of flavor that only comes from using rum. You could make these virgin by omitting the rum and adding a splash of water or a little extra cream, and you’ll have a delicious caramel banana smoothie.
However, it’s Friday and I think a little rum is in store.
Truth be told, this isn’t the recipe I intended for today.
I had made a cake on Thursday morning, took it out of the oven, showered, and came back all set to photograph it, only to discover that it had fallen in the center and wasn’t camera ready.
I needed something to photograph in a hurry since daylight was buring, and given the cake-tastrophie I just experienced, these shooters came to mind. Imagine that.
Bananas Foster Shooters (vegan, gluten-free)
Tastes like the popular dessert, via shotglass! Sweet, creamy, and they go down so easily!
1 medium to large ripe banana (previously frozen in chunks is nice but not necessary)
1/2 cup cream, milk, or vegan milk
1/3 cup dark rum, or to taste (light or spiced rum may be substituted)
1 to 2 tablespoons banana liqueur, optional (I didn’t have it on hand)
3 tablespoons light or dark brown sugar, packed
1 teaspoon vanilla extract
1/2 teaspoon cinnamon, or to taste
- Combine all ingredients in a Vita-Mix or blender and blend until smooth and creamy. Pour into glasses and serve immediately or place the blender canister in the freezer for about 10 minutes to flash chill it before serving.
Recipe is intended only for those for whom alcohol consumption is legal and appropriate. Please drink responsibly.
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Bananas Foster (vegan, GF) – I also added a little pumpkin butter (optional) to the sauce mixture, proving that I can work pumpkin into just about anything
Dark Rum Caramel Sauce (GF) – Step-by-step photos on making caramel sauce, rum optional
Vanilla Caramel Glaze – Something about this glaze reminds me of bananas foster. The creaminess, the caramel and overall depth of flavor and it’s my favorite frosting or glaze of all time
Caramelized Bananas (GF with vegan option) – Perfect over pancakes, waffles, ice cream, or just eat them as is
Buttery Nipple Shots – Since we’re talking shots, anything with Baileys is a winner for me
Banana Cream Pudding Pie & Caramel Smoothie – Banana Cream Pie in a glass
Do you like Bananas Foster?
If you’ve never had it, you have to try it if for no other reason than it makes quite a splashy presentation. If you’re entertaining dinner guests, entertaining your mother or just your cat, when you take a match to alcohol you’ll have everyone’s attention. And since it only takes about 10 minutes to make, it’s a fast and easy make-in-front-of-a-crowd recipe that never fails to impress. The sauce is mind-boggling rich and indulgent before even pouring it over ice cream and it’ll be your new favorite way to eat bananas.
Here’s the original Brennan’s Restaurant Bananas Foster recipe, where Bananas Foster was invented in 1951 by Chef Paul Blange in New Orleans.
Have a great weekend!