I'm on a quest to healthify my meals. Add more vegetables, use less oil and skip the added sugar. The latter is a lot more difficult when creating desserts since everyone expects them to be sweet. I have been weened from sugar for a couple of months and I do not need the sugar anymore.
I created this 'healthy' version of a Bananas Foster with that in mind: use a minimum of ingredients that have an unhealthy name. With one tablespoon of coconut blossom sugar and 2 tablespoons of real butter, I think this is a well-balanced recipe.
Compare with the original recipe and decide for yourself if I succeeded ;-).
Bananas Foster is a dessert made from bananas and vanilla ice cream, with a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. The butter, sugar and bananas are cooked, and then alcohol is added and ignited. The bananas and sauce are then served over the ice cream.
Owen Brennan, owner of Brennan's Restaurant, challenged his chef, Paul Blange, to include bananas in a new dessert. It was Owen's way of promoting the imported fruit. And so was born the spectacle of Bananas Foster, a decadent dessert named for Owen's friend, Richard Foster, a local civic and business leader.
Healthy Bananas Foster
- Cast-iron skillet
- 1 Tbsp coconut blossem sugar substitute with any granulated sugar or granulated sugar replacement
- 1 Tbsp caramel syrup substitute with maple syrup
- 1 Tbsp real butter we use it for the taste. Use salted or unsalted, they both have their merrits
- 1 banana, peeled perfectly yellow, do not use a banana with brown spots, these will not hold their form
- 2 Tbsp pistachio nuts shelled, unsalted
- 5 macadamia nuts unsalted
- 5 hazelnuts unsalted
- 5 pecan nuts unsalted
- 2 Tbsp Cointreau Cointreau is an orange-flavoured triple sec liqueur produced in France. Substitute with fresh orange juice.
- 1 Tbsp orange zest finely grated orangepeel
For the plating
- 12 Dark chocolate callets substitute with a chunk from a bar of chocolate, cut in small morzles.
- 2 scoops vanilla ice-cream
- Shops the nuts in big chunks. Do not use your food processor. We really want big chunks. The hazelnuts, pecans and macadamia nuts in quarters, the pistachio in half.
- Place a cast-iron skillet (heavy bottom is important for this recipe) on high heat. When the skillet is toasty warm, add the nuts and while stirring constantly, toast the nuts for 2 minutes or until they start to turn a LITTLE BIT brown. Move the nuts to a bowl and set aside.
- Peel the banana and cut the banana is ¼" slices.
- Set the heat to medium warm and use the same skillet to melt the butter. Let the butter turn a little bit brown (do not let it burn!)
- Distribute the banana slices over the skillet and brown one side for 30 to 60 seconds.
- Carefully flip all the banana slices and brown the other side as well.
- Add the sugar, caramel and Cointreau and stir carefully so you no break the banana. Stir for another minute.
- Remove from the heat, add the toasted nuts and orange zest and stir to cover everything in the sugary butter.
- Divide the banana slices onto two plates and dress the nuts on top.Sprinkle the chocolate callets on top of the hot mixture. By the time they are served, they will be partially melted.Add a scoop of ice cream and serve immediately.