Bananas New Orleans Recipe - Cooking Index
Bananas New Orleans Recipe - Cooking Index
| 2 tablespoons | 30ml | Butter or margarine |
| 3 tablespoons | 45ml | Brown sugar |
| 1/4 cup | 59ml | Orange juice |
| 1 tablespoon | 15ml | Dark rum - (optional) |
| 1/8 teaspoon | 0.6ml | Ground cinnamon |
| 2 | Bananas | |
| Ice cream or pound cake |
1. Melt butter in a medium skillet. Stir in brown sugar, orange juice, rum (if used), and cinnamon. Bring to a boil; cook and stir over medium-high heat for several minutes, or until mixture is reduced by about one quarter. Sauce will be slightly syrupy.
2. Peel bananas, split in half lengthwise, then cut into 1-1/2-inch pieces, or slice bananas crosswise into 1-inch chunks. Add bananas to sauce in pan. Cook bananas just enough to heat through, basting with sauce. Do not overcook, or bananas will be mushy.
3. Spoon bananas and sauce over ice cream or cake. Serve immediately.
* Timesaver Tip: Recipe can be prepared up to 4 hours ahead. Just before serving, reheat sauce and add bananas.
Variation: Split 3 bananas lengthwise, then cut in half. Follow directions above, adding 2 tablespoons whipping cream or half-and-half along with ingredients in step 1. Arrange 3 banana slices per serving on dessert plates. Spoon on sauce. Garnish with mint sprig.
Microwave Version
1. Place butter in a 9- or 10-inch glass pie plate. Microwave on 100% power 30 to 45 seconds to melt. Stir in brown sugar, orange juice, rum (if used), and cinnamon. Microwave on 100% power 2 to 3 minutes, or until mixture is reduced by about one quarter. Stir once during cooking. Sauce will be slightly syrupy.
2. Meanwhile, peel bananas. Split lengthwise, then cut into 1-1/2-inch pieces, or slice bananas crosswise into 1-inch chunks. Add bananas to sauce, spooning sauce over bananas to baste. Microwave on 100% power 30 to 45 seconds, just to heat bananas through. Do not overcook, or bananas will be mushy.
3. Spoon bananas and sauce over ice cream or cake. Serve immediately. Preparation time and timesaver tip same as above.
Source:
the California Culinary Academy
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