Bananas Foster
Ingredients:
- butter - 14 T, cut into 14 pieces and softened
- dark brown sugar - 2/3 c packed
- dark rum - 5 T
- firm bananas - 3, sliced 1/4 inch thick
- whole milk - 1/2 c
- eggs - 3, room temperature
- vanilla extract - 2 t
- flour - 1 3/4 c
- sugar - 1 c
- baking powder - 2 t
- salt - 3/4 t
- ground cinnamon - 3/4 t
- grated lemon zest - 1/2 t
Instructions:
Melt 6 T butter in a saucepan over medium heat. Add 1/3 c brown sugar, whisk constantly, until mixture is thoroughly combined, about 2 minutes. Remove from heat, whisk in 2 T rum. Spoon a large tablespoon of sauce into the bottom of eight greased 6 ounce ramekin. Lay banana slices on top of the sauce. In a bowl whisk together 3 T rum, milk, eggs and vanilla.
In a bowl, whisk together 1/3 c brown sugar, flour, sugar, baking powder, salt, cinnamon and zest. With electric mixer on medium low speed, beat 8 T butter into flour mixture; continue beating the mixture until it resembles moist crumbs, 1 - 3 minutes.
Reserve 1/4 c of milk mixture, add remaining milk mixture, increase speed to medium and beat the batter until smooth and fluffy, 1 - 3 minutes. Reduce speed to low and slowly beat in 1/4 c milk mixture until the batter looks slightly curdled, about 15 seconds, make sure it is thoroughly combined. Spoon batter evenly into ramekins, smooth the tops, gently tap the ramekins on the counter to settle the batter. Place ramekins on a rimmed baking sheet. Bake in preheated 325 oven for 25 - 30 minutes or until a toothpick inserted into the centers comes out with a few crumbs. Immediately run a knife around the edges of the cakes, gently invert each ramekin onto an individual serving plate, let sit until the cakes release themselves from the ramekins, about 5 minutes. Remove ramekins and serve with vanilla ice cream or cool whip.
