I just can't help it, I've got the Big Easy on my brain. And if the past few weeks' baking is any sign (which, um, is totally is), y'all have a lot of purple, green, and yellow sprinkles headed your way.
Mardi Gras reminds me of our honeymoon in New Orleans, and although it's been one year, I'm still thinking about the food we ate while there. I was so desperate to fit in all the food I wanted to eat, that I even ate Bananas Foster for breakfast one day. I'm not proud of my decision, except I am. I refer to eating copious amounts of regional cuisine as 'research in my field'. Or, 'necessary fine tuning of my palate'. But really, it's an extended farewell to my skinny jeans {insert slow wave and rear-view mirror shot here}.
The New Orleans restaurant Brennans invented Bananas Foster in the 1950s. The dessert consists of bananas cooked in a brown sugar, cinnamon butter sauce that is then flambéed table-side with banana liquor and rum just before serving. It's heavenly, even if you don't like bananas. Seriously. I'm not the biggest fan of bananas, but when they're cooked this way, they take on a slightly acidic flavor; it tastes like they were sprinkled with lemon juice. They taste fresh, not mushy, though they definitely appear to be mushy. To me, banana bread severely misses the mark on the flavor of baked bananas. The flavor gets lost in the bread mix somewhere. The pinnacle for a banana is to be cooked in brown sugar butter sauce.
Bananas Foster is typically served over vanilla ice cream. However, I spun the flavors into mini upside down cakes. The cakes are submerged and crowned with a brown sugar rum butter sauce. The cake is cinnamon and rum flavored. The pecans are crunchy, and the banana, well, you know, the banana is at its apex of flavor potential.
In the bottom of a mini muffin pan, a teaspoon of the sauce is topped by a slice of banana and a sprinkling of toasted pecans.
Then, two teaspoons of cake batter is dolloped on top.
The rest of the brown sugar butter sauce is warmed and poured on the cakes after they come out of the oven.
Hubba hubba:
My other New Orleans recipes
The cake is cinnamon and rum flavored. The pecans are crunchy, and the banana is at its apex of flavor potential!Bananas Foster Baby Cakes
Ingredients
For the sauce:
For the cakes:
Instructions
Nutrition Information:
Yield:
10
Serving Size:
1
Amount Per Serving:
Calories: 130Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 36mgCarbohydrates: 14gFiber: 1gSugar: 10gProtein: 2g
Happy Valley Chow says
Those look absolutely amazing! Fantastic recipe :)
Happy Blogging!
Amanda @ Once Upon a Recipe says
I think I need more Bananas Foster in my life. These little cakes are adorable and look totally poppable!
The Sketched Chef says
They look like from heaven !
Such a perfect combination
vanillasugarblog says
OK, come on, how cute are these?
Brilliant idea
cookingactress says
I literally want to visit New Orleans, JUST for the food! This was such a great idea to make little mini bites of bananas foster! They look delectable!
http://www.beyondfrosting.com says
Wow, these are so awesome!!
The Domestic Rebel says
Friggin' genius, and oh so adorable. Like yourself. Obviouslyyyyyy.
Miss Food Fairy says
These are just too cute! I've never heard of these in Australia so I'm looking forward to making them for everyone! Just a quick question, did you use plain flour or self raising flour? I have some bananas that are ready to go and would love to try these tomorrow. Thank you for sharing and some new inspiration
Christina Lane says
Hi :) Plain, all-purpose flour.
Kathryn says
I'm making these tonight for a potluck dinner. Can I pre-make part of this recipe or is that a crazy thought? Any advice how to easily transport this?
Christina Lane says
Hi Kathryn!
I think you could make these a few hours in advance..not a whole day in advance, though. The banana slices start to get a bit soggy, ya know? Just don't add the sauce until serving...that should help with transport! Good luck! Let me know :)
-Christina
Ann Marie Hutchison says
I can't wait tp try these, they sound awesome! But I have a questioN; if made the day before do they need refrigeration or can they be stored wrapped on the counter?
Christina Lane says
I'm worried the sauce is going to make these soggy if you make them ahead of time. Sorry, but I didn't test my recipe ahead-Kate them right when they came out of the oven. My gut tells me to leave them on the counter, covered.