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Melt butter in a saucepan over medium heat. Add brown sugar, vanilla, cinnamon, and salt. Lower heat and continue cooking, stirring constantly for 2 more minutes. Remove from heat, add in sliced bananas and stir about 1 minute, until caramel is smooth and liquified and bananas are warm. Scoop ice cream into bowls and spoon over bananas foster.
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Instructions. Melt the butter in a medium skillet over medium heat. Once melted, mix in the brown sugar, vanilla, rum and cinnamon. Bring to a simmer and then add in the banana slices and nuts. Cook the bananas for 4 minutes, flip, and cook for an additional 3-4 minutes or until they're caramelized on both sides.
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Instructions. In a 12-inch skillet, combine the butter, sugar, cinnamon stick, lemon zest and 1 tablespoon rum. Cook over medium-high heat, stirring constantly, until the sugar dissolves and the mixture has thickened, about 2 minutes. Reduce the heat to medium and add bananas to the pan, spooning some of the sauce over each quarter.
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Melt butter in a large, deep skillet over medium heat. Stir in brown sugar, rum, vanilla, and cinnamon; bring to a low boil. Dotdash Meredith Food Studios. Place bananas and walnuts in the pan. Cook until bananas have softened, 1 to 2 minutes. Dotdash Meredith Food Studios. Serve at once over vanilla ice cream. Enjoy!
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Place a deep sided flambé skillet over low heat. Add the butter, sugar and cinnamon to the pan. On low heat stir the mixture until the sugar completely dissolves. This will take a little time but it is important to keep the heat on low. Stir in the banana liqueur and then place the bananas in the pan.
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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.
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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.
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Directions. Watch how to make this recipe. Melt the butter in a heavy skillet over a medium-high heat. Add the brown sugar. Stir together and cook for a minute or two. Pour in the cream and stir.
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How to Make Bananas Foster. Melt butter, sugars, and cinnamon in a saute pan (per recipe below). Add sliced bananas and cook until they are softened and coated in the sauce. Add the rum to the pan and ignite it (optional) using a long-stem lighter. Swirl the pan about 30 seconds or until the fire burns out.
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Instructions. Peel 2 green bananas. Cut the bananas in half crosswise, then halve each piece lengthwise to create 8 long banana slices. Place an 8- to 10-inch skillet over low heat. Add 2 tablespoons unsalted butter, 1/2 cup packed brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt. Cook, stirring occasionally, until the.
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Instructions. Place the butter, brown sugar, cinnamon, and salt in a large skillet over low heat. Whisk together while cooking, until the butter has melted and the sauce is smooth (about 3 to 5 minutes). Peel, split, and quarter the bananas, and add them to the warm sauce.
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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.
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Remove the pan from heat and pour the rum over the bananas and sauce. Using a long lighter, ignite the rum. Gently shake or swirl the sauce around until the flames burn out, about 30 seconds. The flames will burn blue and can sometimes be very subtle. Spoon warm bananas and sauce over ice cream and serve immediately.
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Flambe the bananas: Turn the burner off and then pour in the rum. Be careful not to spill any rum on the stovetop. Use a long stick lighter to ignite the rum in the skillet. Do not stir or swirl the skillet after igniting. You'll see blue flames that will light, grow, and then diminish in size after 30 to 60 seconds.
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In a Medium saucepan over medium heat, melt the butter. When the butter is melted, add the brown sugar, heavy cream, cinnamon and nutmeg, and bring to a slight bubble. Stir until the sugar is dissolved, about 4-5 min. Slice the bananas into coins. Add the bananas and walnuts to the pan and toss to coat with sauce.
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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.
