Description
This is Chef Maka Kwon’s take on the New Orleans-style banana fosters that he serves in his restaurants. Perfect for a sweet breakfast, boozy brunch, or dessert after a delicious meal!
30 min
2 to 4
servings
Ingredients
1
cup
dark rum
1/2
cup
chocolate sauce
1
orange
(juiced)
1
lemon
(juiced)
1
cinnamon stick
1
star anise
1
cup
+ 2 tsp. brown sugar
2
cup
milk
3
eggs
1
tsp
cinnamon
1/2
tsp
nutmeg
2
tsp
vanilla extract
salt
4
bananas
(sliced)
4
slices
sweet bread
vegetable spray
2
Tbsp
butter
vanilla ice cream
Prep Time:
10 min
Cooking Time:
20 min
Total Time:
30 min
Instructions
In a large pot add the rum, chocolate, orange juice, lemon juice, cinnamon stick, star anise, 1 cup brown sugar and let simmer. Reduce by half.
In a large bowl, add 2 cups of milk. Whisk the eggs, 2 tsp. brown sugar, cinnamon, nutmeg, vanilla and a pinch of salt. Slice the bananas and set aside.
Spray frying pan with vegetable spray on medium high heat. Dip the sweet bread into the egg mixture and sauté both sides in a frying pan. Set aside on a platter.
Sauté bananas with rum mixture. Add butter and mix. Spoon bananas on bread and spoon the ice cream over.
