Bananas Foster Shake
Developed at Brennan’s restaurant for a favored customer, Mr. Foster, fresh bananas sautéed in butter and brown sugar, gently spiced with cinnamon, doused with rum and flamed dramatically, and served with vanilla ice cream is a classic dessert from New Orleans. Since ice cream is part of the program already, I figured it was just one blender away from a shake.
Since the bananas end up pureed it doesn’t matter if they are a little overripe when you start. Steer clear of green-tinted underripe bananas, though, because they won’t be quite as sweet as they should be. If you’d like, reserve a slice or two of the cooked banana to garnish the shakes, and a dollop of whipped cream couldn’t hurt, either.
To make a Pineapple Foster Variation, substitute 2 cups fresh pineapple chunks (about 16 ounces), well drained, for the banana and increasing the cooking time to 5 minutes (pineapple will look dry and very, very lightly browned.)
- 1½ tablespoons unsalted butter (about ½ ounce)
- 1 large banana, peeled and sliced
- 3 tablespoons light brown sugar (about 1½ ounces)
- ¼ cup dark or amber rum (2 ounces)
- Pinch of ground cinnamon
- ⅓ cup cold whole or lowfat milk (about 2½ ounces)
- 8 medium scoops French vanilla ice cream (about 1 quart) softened until just melty at the edges
For the bananas
- Melt the butter in a medium nonstick skillet over medium heat and heat until it stops foaming.
- Add the bananas and brown sugar, stir to help melt the sugar and coat the bananas, and cook, stirring occasionally, until the bananas are soft and saucy, about 2 minutes.
- Add 3 tablespoons (1½ ounces) of the rum, allow it to warm for a few seconds, and carefully wave lit chimney match over the pan until the rum ignites. Allow rum to burn until it extinguishes, about 30 seconds.
- Off the heat, add the cinnamon, stir to combine, and allow the mixture to cool to room temperature, about 20 minutes.
For the shake
- Place the bananas, sauce, milk, and remaining 1 tablespoon (½ ounce) of rum in a blender and blend to mix thoroughly, about 30 seconds.
- Add the ice cream and pulse several times to begin breaking it up. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blade.
- Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds.
- Pour into a chilled glass or glasses, and serve at once.