"Golden Girls" Banana Foster

Recipe inspired by Chef Tal Baum of The Atrium Bananas foster with stresuel crumble and chantilly cream.

Total Time:

Servings:

Ingredients

1 quart Dole Chef-Ready Cuts Sliced Bananas, partially thawed

Butter, as needed for caramelizing

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)

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)

2 ½ cups heavy cream

2 ½ tbsp powdered sugar

2 ½ tsp vanilla extract

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.

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.

In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. Keep refrigerated until ready to serve.

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 ehavy cream for extra richness and top with stresuel crumble.
Add a dollop of Chantilly cream to finish, and serve immediately.