Bananas Foster | Michael Schlow
Chef Michael Schlow shares his recipe for classic Bananas Foster. Ice cream topped with caramelized bananas? Yes, please!
For more banana recipes, try Carla Hall's Banana Pudding With Vanilla Wafer Crumble, Rachael's Funky Monkey Banana Splits or Bruléed Bananas with Frozen Yogurt.
- 2 pints vanilla or salted caramel ice cream
- 1 stick (4 ounces) butter
- 3/4 cup (packed) light brown sugar
- 1/4 cup granulated sugar
- 6 ripe bananas, peeled and cut crosswise into 1- to 1 1/2-inch slices
- 1/4 cup dark rum
- 1/4 cup creme de banana
- 1/4 cup orange juice
- 6 tablespoons Marcona almonds
Scoop the ice cream into 8 wine glasses or small bowls; set in the freezer.
In a large skillet, melt the butter over high heat. Add the brown and white sugars, and cook, constantly pressing and stirring with the back of a large spoon, until the sugar is dissolved and the caramel starts to bubble, 3-4 minutes.
Remove from heat and let cool slightly, 1-2 minutes.
Spoon over the ice cream and garnish with nuts.