Bananas Foster with Pound Cake
Thomas J. Story
The quick dessert popularized in New Orleans in the 1950s features bananas warmed in a dark-brown-sugar caramel sauce. It’s even better made and eaten outdoors.
This recipe, and others like it, can be found in the article “From Quick Weeknight Dinners to Festive Dishes, These Are the Best Recipes to Make in December.”
How to Make It
Step 1
1
Toast pecans in a large frying pan over medium heat on a camp stove, stirring occasionally, until golden, about 5 minutes. Pour from pan to a bowl and set aside.
Step 2
3
Melt butter in pan over medium heat. Add brown sugar and vanilla and cook, stirring occasionally, until bubbling, 1 to 2 minutes. Reduce heat to medium-low. Add bananas in a single layer and cook, turning once, just until warmed, about 2 minutes.
Step 3
4
Turn off heat (to prevent a flare-up) and stir in rum. Turn stove on to high and cook bananas, stirring gently, until sauce is bubbling and slightly thickened, about 1 minute. Spoon bananas and sauce over cake or ice cream and sprinkle with pecans. Top with whipped cream.
Ingredients
6 tablespoons coarsely chopped pecans
3 tablespoons salted butter
1/2 cup packed dark brown sugar
1 teaspoon vanilla extract
3 firm-ripe bananas, cut in half crosswise, then lengthwise
3 tablespoons rum
Sliced thawed frozen pound cake, or Ice Cream in a Bag
Sweetened whipped cream
