Recipe: Bananas Faustos
By Aarón Sánchez - Simple Food Big Flavor - Dec 12, 2012
This is my take on the classic New Orleans treat, bananas Foster, which ups the ante on an already awesome dessert with the sophisticated flavor of dulce de leche. Excellent on its own, I love to serve it over scoops of vanilla ice cream.
- Two 14-ounce cans sweetened condensed milk
- 2 tablespoons unsalted butter
- 3 to 4 tablespoons Dulce de Leche
- 3 bananas, peeled and halved lengthwise, then crosswise
- ¼ cup spiced rum
- Vanilla ice cream(optional)
- Fresh mint leavesand
Dulce de Leche
1. Pour the milk into the top of a double broiler and put it over a pot of barely simmering water. Keep the water gently simmering for 2 hours, adding more hot water as the water evaporates. You don’t have to start stirring until the milk begins to thicken, but once it does, after about 30 minutes, stir ever 15 minutes or so. After 2 hours (if you want it even darker and funkier, keep cooking for another hour!), the milk will be all oozy and golden brown.
2. You only need 3-4 tablespoons for this recipe, so be sure to store the extra in an airtight container. It will keep in the refrigerator for up to a month.
1. Melt the butter in a medium nonstick skillet over medium heat. Add the Dulce de Leche and mix with a heatproof rubber spatula until they’re well combined. Cook for 3 minutes, stirring often. Add the banana slices, stir to coat them, and cook for 3 minutes more. Take the pan off the heat, stir in the rum, and return the pan to the heat. Cook for 2 more minutes, stirring well to coat the bananas with the sauce.
2. Transfer the bananas and sauce to plates, or spoon them over vanilla ice cream. Garnish with fresh mint leaves and confectioners’ sugar, if desired.