Tropical Bananas Foster

Tropical Bananas Foster
Tropical Bananas Foster
"Inventing desserts is my passion," says Laura Gambrill of Washington, D.C.. "This is a twist on an all-time favorite, bananas Foster. The mango, crystallized ginger and pineapple complement the banana and rum nicely — and so does the toasted coconut that I sprinkle on top."
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 servings
American Rum Fruit Ginger Dessert Sauté Banana Mango Pineapple Summer Bon Appétit Washington D.C. Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon dark rum
  • 1/4 cup (1/2 stick) butter
  • 1/2 cup (packed) dark brown sugar
  • Carbohydrate 34 g(11%)
  • Cholesterol 20 mg(7%)
  • Fat 8 g(12%)
  • Fiber 1 g(6%)
  • Protein 1 g(1%)
  • Saturated Fat 5 g(25%)
  • Sodium 10 mg(0%)
  • Calories 204

Preparation Melt butter in heavy large skillet over medium heat. Add brown sugar, nectar and rum; stir until sugar dissolves. Increase heat and boil until syrupy, about 4 minutes. Mix in ginger and nutmeg. Add pineapple, banana and mango and sauté just until heated through, about 1 minute. Let cool 2 minutes. Scoop ice cream into bowls. Spoon warm sauce over ice cream. Sprinkle with coconut, if desired; serve immediately.

Preparation Melt butter in heavy large skillet over medium heat. Add brown sugar, nectar and rum; stir until sugar dissolves. Increase heat and boil until syrupy, about 4 minutes. Mix in ginger and nutmeg. Add pineapple, banana and mango and sauté just until heated through, about 1 minute. Let cool 2 minutes. Scoop ice cream into bowls. Spoon warm sauce over ice cream. Sprinkle with coconut, if desired; serve immediately.

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