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    Home » Recipes » Cajun-Creole

    January 28, 2020

    Bananas Foster Sauce

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    Bananas Foster sauce is an iconic New Orleans dessert recipe. Super easy to make with palate dancing flavors.

    red velvet crepes

    Bananas Foster Cooking Tips:

    You can make this recipe without the banana liqueur.

    For a fun show, after you ignite the sauce, sprinkle some cinnamon in the sauce and it will create sparks when it hits the flames. *Be careful when doing it.

    Can you make ahead?

    This sauce is easy to make and take only 5 minutes. If you need to make it in advance here's some tips on how to store and reheat.

    Fridge: After sauce cool off, place in an airtight container in the fridge for 3 days max.

    Reheating: Bring a small amount of water to a boil and stir in sauce, cook until hot. *A ¼ cup of liquid will be enough for 2 servings.

    latest Recipe Video:

    Substitution Options:

    1 tablespoon of banana extract is a great substitute for banana liquor.

    what to serve with Bananas foster sauce?

    • Red Velvet Crepes
    • Grilled Bourbon Pecan Butter Cake
    • Coconut Coffee Brownies
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    Meal Ideas:

    • Oxtail Quesadillas
    • Curry Chicken Ramen
    • Citrus Glaze

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    Tag me @kennethtemple_ and use #LezEat on Instagram to share your remakes with me, and don't forget to leave a star rating and comment below. 

    Recipe:

    📖 Recipe

    red velvet crepes

    Bananas Foster Sauce

    Kenneth Temple
    This is the classic iconic New Orleans dessert recipe. Super easy to make with palate dancing flavors.
    No ratings yet
    Print Recipe Pin Recipe
    Total Time 5 minutes mins
    Course Dessert
    Cuisine Creole
    Servings 6 people
    Calories

    Ingredients
      

    • 3 tablespoons unsalted butter
    • 4 tablespoons dark brown sugar
    • 3 bananas sliced
    • ¼ cup banana liqueur
    • ¼ cup dark rum
    • ½ teaspoon cinnamon

    Instructions
     

    • In a large skillet melt butter over medium heat, stir in brown sugar once melted. Stir in bananas, banana liqueur and dark rum. Take a stick lighter and flambé, (caution fire will ignite, you’re cooking the liquor) add the cinnamon, swirl and pour over ice cream, cake, brownies or crepes.
    Cooked this recipe?Let me know how it was!
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    Chef KENNETH Temple

    Let's Eat! I'm Kenneth!

    I am a "Food Networks Chopped Champion" from New Orleans, Louisiana, and I love cooking the best Southern Creole classics from scratch.

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