One of my favorite restaurant’s in Seattle used to serve bananas foster at your table. The owners wife would wheel out a cart with a propane hot plate, slice up the bananas right there, and make the foster right there. It was amazing and delicious! They also did peaches flambe, which is pretty similar. So I now make it at home every once in a while, the advantage of having it made in front of you several times is you SEE how it’s done. It’s pretty simple. So I took it once step further and turned it into a trifle. The banana custard is based on my banana cream pie recipe. Enjoy!
- 5 or 6 bananas
- 1 stick of unsalted butter
- 3/4 cup packed brown sugar
- 1/2 cup rum (I like to use Bacardi Gold)
- 2 Tbsp banana liquor
- 1 Tbsp pumpkin pie spice (or 1 tsp of ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, 1/4 tsp ground clove)
- Juice of 1/2 lemon
Slice the bananas into a medium bowl, about 1/4″ pieces. Juice the 1/2 lemon and toss the bananas with it. In a medium, high sided skillet melt the butter (easier if you cut it into chunks). Add the sugar and spice and stir until the sugar is melted. Add in the bananas and cook for a minute. Add in the rum and banana liquor and cook for another minute. If you’re feeling fancy you can light it on fire and cook briefly until most of the alcohol has burned off. Dump it back in the bowl and let cool.
Brown Sugar Poundcake
- 1 cup butter (2 sticks) at room temp.
- 1/2 cup shortening
- 1 cup light brown sugar
- 1 cup dark brown sugar
- 5 eggs
- 3 cups sifted all-purpose flour
- 1/2 Tsp kosher salt
- 1 Tsp baking powder
- 1 Tsp real vanilla extract
- 1 cup milk
In a stand mixer, I like to use my KitchenAid Stand Mixer, beat together at medium speed the butter, shortening and sugars until light and fluffy. Add the eggs one at a time.
In a medium bowl sift together the flower, salt and baking powder.
Add the vanilla to the milk.
Add the flour and milk, alternating between the two, a little at a time until well mixed.
Pour the batter evenly between 2 loaf pans. Bake in a preheated oven at 350 degrees for about 1 hour 15 minutes or until golden brown and a toothpick comes out clean from the center of each loaf. Cool.
Rum Simple Syrup
- 1 cup dark rum (I use Myers)
- 1 Cinnamon stick
- 3/4 cup sugar
Put all the ingredients into a small sauce pan. Bring it to almost a boil, turn the heat down to low and let it simmer for about 45 minute. Allow to cool.
- 3 cups whole milk
- 3/4 cups sugar
- 1/3 cup all-purpose flour
- 1/4 Tsp kosher salt
- 3 egg yolks, lightly beaten
- 2 Tbsp butter
- 2 Tbsp banana liqueur
In a small bowl lightly beat the 3 egg yolks and set aside.
In a medium bowl combine the sugar, flour and salt.
In a medium pot, scald* the milk. Gradually stir in the flour mixture. cook over medium heat, stirring constantly until it’s thickened. Cook for another 2 minutes. Stir a small amount of the hot milk mixture into the yolks a little at a time (1 ladlefull). Do this until you have incorporated about 1 to 1 1/2 cups. Then stir the yolk mixture back into the milk mixture. Cook for another minute or two, stirring constantly. Remove from the heat and blend in the butter and banana liqueur. Refrigerate until cold.
- 3 cups heavy cream
- 2/3 cup powdered sugar
- 2 Tbsp banana liqueur
Chill the bowl of your stand mixer in the freezer for about an hour. Add the cream and beat at medium until it starts to thicken. Turn it up to high and beat until soft peaks start to form. Add the powdered sugar and banana liquor, beat until stiff peaks form.
Bananas Foster Trifle
To assemble the trifle have a large serving bowl on hand, I prefer glass so my guests can see the layers of the triffle.
Cut the pound cake into 1″ slicked. Take the rum simple syrup and coat each side of the slices. Arrange them in the bottom of your serving bowl. Add 1/2 of the banana custard and smooth it into an even layer. Add 1/2 of the bananas foster and sooth it into an even layer. Add 1/2 of the banana whipcream. Repeat. Refrigerate for at least 1 hour.