I love my Bananas Foster. My agreement with Suzi, Clause 4.3.1a in the marriage contract, is that I can make it once a year. Here’s a post from a couple of years ago with British Isles take on Bananas Foster that even Suzi likes. Rum is good.
Suzi’s lawyer was a nice man, but, fortunately for me, not comprehensive. Here’s a recipe that is not, I would maintain, Bananas Foster. And it looks even better. From Keep It Vegan by Aine Carlin, this dessert demands equal rights for bananas and to be made now. Right now.
Or this Sunday. Can you imagine a better way to end a Sunday meal than with this lovely dish? While the star anise is listed as optional by Aine, I think it’s essential. Essential to make this not be Bananas Foster. Trust me, my lawyer told me so.
Baked Bananas in a Citrus Rum Sauce
Yield: serves 2-3
Ingredients:
- 3 large ripe bananas
- 2 tablespoons brown sugar
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon ground cinnamon
- 2 to 3 star anise (optional)
- ¼ cup rum
- Juice of 1 clementine or orange
- Juice of ½ lime
- 2 tablespoons date syrup
- Whipped cream, original or vegan depending on your preferences for dairy
- Freshly grated nutmeg, to serve
Preparation:
Preheat the oven to 350°F.
Peel the bananas and halve them lengthwise. Place them in a heatproof dish and sprinkle with the sugar, nutmeg, cinnamon, and star anise (if using). Lightly toss so they are coated all over, then bake for 10 minutes.
Meanwhile, whisk together the rum, clementine juice, lime juice, and date syrup. Pour over the bananas and bake for another 15 to 20 minutes. Remove from the oven when the sauce is bubbling and the bananas have browned.
Allow the bananas to cool for 10 minutes—they will still be warm. Alternatively, let them cool completely and refrigerate.
Serve warm or cold with a generous helping of whipped cream and a dusting of freshly grated nutmeg.
Source for both recipe and photo: Keep It Vegan [Running Press, 2015]