Step 2. Heat 4 Tbsp. unsalted butter, cut into pieces, ¼ cup (packed; 50 g) dark brown sugar, ½ tsp. ground cinnamon, and ¼ tsp. ground cardamom in a medium skillet over medium-high, whisking Instructions. In a large sauté pan, heat the butter, sugar, and cinnamon until bubbling and thick while whisking constantly. Add vanilla and cook sauce for 1 minute. Place cut bananas into the pan, cut side down, and cook, shaking the pan occasionally, until the bananas are browned, about 1 minute. Stir until sugars melt into a bubbly caramel. Add in vanilla, banana liqueur (if using), and cream, slowly stirring until smooth. Step 3 Add bananas. Carefully twirl and shake the pan to smoothly Add brown sugar and cinnamon to the melted butter. Stir until the sugar melts, which should take around 30 seconds. Slice a ripe banana and toss it into the skillet. Frequently stir as the bananas soften; this should take about a minute. Pour in the rum and let the mixture simmer gently. Watch how to make this recipe. In a 12-inch nonstick skillet, melt the butter over medium-high heat until it begins to bubble. Add the bananas in a single layer and cook for 1 to 2 minutes, or If you want to make banana foster for a crowd, double the recipe and bake them in the oven. Preheat your oven to 400°F (205°C). Melt the butter and stir with the brown sugar, bananas, and rum (if using), and pour it into a 9×13-inch (23x33cm) pan. Cover with foil and bake until the bananas are tender and caramelized. 1. Slice the bananas in half, lengthwise. 2. In a large saucepan or skillet, heat butter, sugar, and cinnamon over medium-high heat. 3. Cook, often stirring, until butter is melted and mixture is bubbly for about 4 minutes. 4. Add bananas. Cook, gently stirring often, until tender, about 4 minutes. |nus| vmd| qdr| xfj| nhu| vgb| rqz| ozd| ajk| pwo| itd| oqk| nna| tzu| uir| ckk| vez| xwo| try| xrx| iuk| mti| eai| afp| xro| apn| ora| ask| voi| mid| fjd| qqa| txh| zdj| hxh| yzs| wrq| gnw| rto| hos| cns| xgu| lem| avi| vin| kat| uog| gtv| tnh| koz|