Banana
Bourbon Bananas Foster With Cereal Crunch
- Prep time 10 minutes
- Cook time 30 minutes
- Serves 2
Author Notes
The first time I had Bananas Foster—the classic New Orleans dessert made tableside at Brennan’s, a cornerstone restaurant in the French Quarter—I immediately thought of my dad’s breakfast. My dad worked the night shift as my siblings and I were growing up, which meant he would come home from work and make us breakfast before school. The first thing out of the cupboard when dad made breakfast was always brown sugar. He stirred it into our milk if we were having cold cereal or, for very special occasions, he would simmer it with butter and either apples or bananas to serve over Cream of Wheat or sweet grits.
The spectacle of Bananas Foster, from the aroma that fills the air as it cooks to the dramatic flambé, translates surprisingly well to an at-home dessert recipe. Simply melt butter and sugar into a syrup, then simmer bananas until they’ve softened in the hot caramel. I used Maker’s Mark 46® bourbon instead of the traditional rum for it’s alluring depth and warm vanilla notes. And yes, you will carefully light the whole thing on fire (confidence is key!). Serve warm with vanilla ice cream and a buttery cereal crunch, an homage to all the perfectly sweet bowls of cereal my dad served me in my lifetime. —Joy Wilson
Test Kitchen Notes
This recipe is shared in partnership with Maker’s Mark 46®. To find out our favorite dish to serve with this cocktail, check out our digital cookbook, A Toast to Family Ties.
WE MAKE OUR BOURBON CAREFULLY, PLEASE ENJOY IT THAT WAY.
MAKER’S MARK 46® KENTUCKY STRAIGHT BOURBON WHISKY BARREL FINISHED WITH 10 VIRGIN FRENCH OAK STAVES. 47% Alc./Vol. ©2022 MAKER’S MARK DISTILLERY, INC. LORETTO, KY. —The Editors
Ingredients
- For the cereal crunch:
-
1 1/2 cups
(120 grams) breakfast cereal, crushed to pea size (I used Honey Bunches of Oats)
-
1 tablespoon
brown sugar
-
1/2 teaspoon
kosher salt
-
3 tablespoons
unsalted butter, melted
- For the bananas foster:
-
2 tablespoons
unsalted butter
-
1/2 cup
(100 grams) lightly packed light brown sugar
-
1/4 teaspoon
ground cinnamon
-
1 pinch
kosher salt
-
1 tablespoon
banana liqueur
-
2
bananas, peeled and sliced in half lengthwise
-
2 tablespoons
Maker’s Mark 46® bourbon
-
2
scoops vanilla bean ice cream, for serving
Directions
- Place a rack in the upper third of the oven and preheat to 300°F. Meanwhile, line a baking sheet with parchment paper.
- Prepare the cereal crunch: In a medium bowl, toss together crushed cereal, brown sugar, and salt. Add melted butter and stir to combine. Spread into an even layer across the prepared baking sheet. Bake for 20 to 22 minutes until golden and fragrant, rotating and stirring once during baking. Remove from the oven and allow to cool while you make the bananas foster.
- Make the bananas foster: In a large nonstick skillet, combine butter, sugar, cinnamon, and salt and stir over low heat until the sugar dissolves and ingredients are combined. The mixture will be a thick, glossy syrup. Stir in the banana liqueur.
- Increase heat to medium and place the bananas in the pan, cut-side down. Cook, without disturbing, until bananas begin to brown and soften, about 4 to 6 minutes.
- Add the Maker’s Mark 46® bourbon, remove the pan from the heat, then carefully and quickly light the mixture ablaze with a long match or long lighter to flambé. Keep your distance from the pan and just barely kiss the mixture with a flame and the mixture will ignite. It’s also a good idea to have a lid close by to cover the pan in case the flame gets a bit too large.
- Lift the bananas out of the pan, and divide between two bowls. Add a scoop of ice cream to each bowl and spoon the sauce over top. Sprinkle generously with the cereal crunch and enjoy immediately.
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