Total Time:
Servings:Ingredients
1 quart Dole Chef-Ready Cuts Sliced Bananas, partially thawed
Butter, as needed for caramelizing
Bananas Foster Sticky Sauce
1 ¼ cups unsalted butter
2 ½ cups dark brown sugar, packed
1 ¼ tsp ground cinnamon
2 ½ tsp vanilla extract
⅔ cup dark rum
2 ½ tbsp heavy cream (optional)
Streusel Crumble
1 ¼ cups all-purpose flour
⅔ cup old-fashioned rolled oats
⅔ cup brown sugar
⅔ tsp ground cinnamon
⅔ tsp salt
⅔ cup unsalted butter (cold and cubed)
Chantilly Cream
2 ½ cups heavy cream
2 ½ tbsp powdered sugar
2 ½ tsp vanilla extract
Directions
Bananas Foster Sticky Sauce
- Melt the butter in a pan over medium heat.
- Stir in dark brown sugar and cinnamon, mixing until combined. Add vanilla extract and mix for 45 seconds.
- Pour in the dark rum and carefully flambe the mixture. Let the flames subside naturally. Once the flames subside, allow the sauce to simmer for another 1-2 minutes to thicken slightly.
- Stir in heavy cream (optional) to achieve a silky texture, and remove from heat.
Streusel Crumble
- Preheat your oven to 350°F (175°C).
- In a medium-sized bowl, mix together the flour, oats, brown sugar, cinnamon, and salt. Add in the cold, cubed butter, and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
- Spread the crumble mixture on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until golden brown. Stir halfway through the baking time. Remove from the oven and let cool.
Chantilly Cream
- In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. Keep refrigerated until ready to serve.
Assembly
- In a large pan, melt a little butter over medium heat. Add the sliced bananas and cook for 1-2 minutes until just caramelized.
- Plate the caramelized bananas and spoon over the "sticky sauce."
- Drizzle with heavy cream for extra richness and top with stresuel crumble.
- Add a dollop of Chantilly cream to finish, and serve immediately.
