My version of Bananas Foster, Peanut Butter Bread Bananas Foster, is a decadent rum-lace caramel sauce over peanut butter bread. It’s made with sliced bananas, brown sugar, butter, and peanut butter bread and tastes absolutely amazing!
This famous New Orleans dessert is the epitome of decadence!
Bananas Foster is a dessert made from bananas and vanilla ice cream, with a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. The butter, sugar, and bananas are cooked, and then alcohol is added and ignited. The bananas and sauce are then served over the ice cream.
Owen Brennan, owner of Brennan’s Restaurant, challenged chef Paul Blangé in 1951 to create a dessert with bananas. Chef Paul named the dessert after Richard Foster who was a regular at the restaurant.
PEANUT BUTTER BREAD BANANAS FOSTER
I took the classic Bananas Foster Dessert and added pecans and spooned the sauce over toasted peanut butter bread. Of course, you can add vanilla ice cream if you want. And Wow!! Just wow!!
WHAT BANANAS ARE BEST?
The day I bought bananas they were slightly under-ripe. (photo above) Under-ripe bananas are not good for this recipe; they’ll be tough and have a ‘chalky’ taste.
However, over-ripe bananas are not good in this recipe either, they will be too mushy and fall apart. Like Goldilocks, bananas have to be just right for Bananas Foster!
You can speed the ripening process by placing them in a brown paper bag. As well, for ripe bananas that you are not ready to use yet, place in the refrigerator, the skins will darken but the fruit will not ripen any further.
These bananas are just right! They have slightly speckled skins.
The fruit will be tender and sweet.
TIPS AND TRICKS FOR PEANUT BUTTER BREAD BANANAS FOSTER
One important tip for making this recipe. Have all your ingredients (and serving dishes) ready before you start. Once you start cooking the butter and sugar things move very quickly and you can easily cook the brown sugar too long.
As well, if you plan to serve this sauce with ice cream, scoop it out and have it ready and waiting in the freezer.
Have the bananas sliced before you start
Note: I took the photos at different times that’s why the bananas are sliced differently.
Toast the Peanut Butter Bread as you begin melting the butter.
Add brown sugar to melted butter on med heat. Stir and watch carefully.
Cook for 2 minutes, stirring constantly
If you over-cook this mixture, you’ll have brickle, or toffee, or a hard slab of burnt yuckiness!!
Add the bananas to the mixture and remove from heat
Carefully add the rum (away from any heat source)
ignite with a long lighter or long match and let flames die.
I wish I had been videoing this portion for you, very entertaining, I’m sure!
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Combine the butter and sugar in a medium-size skillet. Place the pan over low heat on top of the stove, and cook, stirring, until the sugar dissolves.
Place the bananas in the pan. When the banana slices soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, spoon the bananas out of the pan and over slices of Peanut Butter Bread.
Generously spoon warm sauce over the top of the ice cream and serve immediately. Add a scoop of vanilla if desired.
* You can use pound cake or banana bread for the Peanut Butter Bread