*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I cut the brown sugar by 30% the butter by 50% and left out the flour making it a bit healthier. Definitely wait to put the bananas into the pan. They do get mushy. I added walnuts (though macadamia nuts would have been good too) and a little bit of coconut shavings for texture and flavor. I also mixed half regular rum and half coconut rum as to offset the actual coconut shavings and not overpower the dish. I got the flambe to work though it didn't last very long. It depends on the strength of the alcohol you're using. I continued heating it after the flambe to cook off the rest of the liquid and it worked out well. It was very good served over brown rice!
WAY TOO MUCH RUM!!! No crunch and too sweet. The flavors are right just in the wrong proportions. Made the recipe to order once and I think that I got a buzz just readying the recipe. Flambeed it and it burned for no less than 5 minutes and it still was too rum-my. I will try to cut the sugar/butter/rum next time and base it more off of awesome Banana's Foster II recipe. The banana's will be cut chunkier and nuts should be added too to create some texture other than mush and chicken. 1/4 cup butter 2/3 cup dark brown sugar 3 1/2 tablespoons rum 1 1/2 teaspoons amaretto 1/2 teaspoon ground cinnamon 3 bananas peeled and sliced lengthwise and crosswise 1/4 cup coarsely chopped walnuts
It's a very nice recipes for something out of the ordinary but I'm only disappointed since I couldn't flambe it (I don't know why but it seems like other people had that problem as well). I recommend this recipes for people who have a sweet tooth or if you like fruit currys.
This is one of the best recipes I have made in a long time. It reminded me of our honeymoon in St. Lucia. I cut the amount of butter in half and used plain white rum because I was out of Malibu and added a bit of coconut.
I thought it was pretty good my husband said it wasn't his thing. I served it with coconut rice which was was good with it. The bananas become kinda mushy and the dish is sweet so if you're not into that avoid it. I was worried about the rum because well bad mornings after rum have left me disliking it...but the flambe really took care of the alcohol taste. TO FLAMBE THE ALCOHOL: get the pan and ingredients nice and hot add the alcohol let it bubble on the sides of the pan ignite the alcohol fumes just above the liquid. Step back! The flames really shoot up! Take the pan off the burner and serve when the flames go out.
When I saw this recipe I was very excited. Bananas Foster is one of my favorite desserts and this spin-off sounded interesting and promising! I was however disappointed in this dish. I had a hard time getting it to ignite and burn out the alcohol. In the end it tasted too sweet for a main course and definitely still had some alcohol punch still present.
Not very good. I liked the idea of it but I couldn't get it to light on fire so the alcohol didn't cook off. I could tell by just one bite that we'd get a buzz from it. May have been too difficult for my skill level in the kitchen.
Review this recipe
Success!Thanks for adding your feedback.
Congrats! You saved Chicken Foster to your Favorites