Adventures with Mushy Bananas – Part 2

I’m off today for a nine-day trek in the Olympic Mountains, but that doesn’t mean I can shirk my banana duties, right? In addition to this entry, I’ve written and scheduled another one to go live next Saturday while I’m still gone. Even though I won’t be posting anything else, don’t forget to check back for your banana fix.

In my last post about mushy bananas I mentioned the Joy of Cooking. I don’t turn to this cookbook very often, but when I do, the dishes usually turn out very tasty. A couple years ago, Nick and I found a recipe in there for bananas foster. We’d seen chefs at fancy restaurants setting guests on fire while making this table-side on more than one occasion, so we thought we’d give it a try. The thought of open flames in the kitchen was a little daunting, but who needs eyebrows anyway?

Turns out, this is another excellent way to eat bananas that would otherwise be on their way to a slow death in the freezer. It’s silly easy to make. The results are impressively delicious. And company will be seriously impressed with your culinary skillz.

Bananas Foster
Serves 4

4 ripe bananas
2 tbs butter
3 tbs brown sugar
¼ tsp cinnamon
1/8 tsp nutmeg
½ c dark rum
1 tbs brandy (optional)
vanilla ice cream

Peel the bananas and cut them in half lengthwise. Then cut each piece into four pieces.

Melt the butter in a heavy skillet over low heat and add the banana pieces, cut sides down. Cook for 5 minutes, then turn and cook for another 5 minutes, just until fork-tender.

Sprinkle with brown sugar and spices and transfer to a shallow bowl. Add the rum and brandy (if using) to the skillet. Over medium heat use a spatula to loosen caramelized bits while the spirits heat. When they are hot, ignite with a long match, then pour over bananas. Spoon this delicious concoction over vanilla ice cream.

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