Mardi Gras is in full swing down in New Orleans, so we're doing a little Fat Tuesday celebrating in our household! I love any excuse to cook a themed meal - because cooking should be fun! Bananas Foster is a dessert that originated in New Orleans in the 1950s. Bananas are caramelized in a sauce made from butter, brown sugar, cinnamon, and sometimes dark rum. They're usually served over vanilla ice cream, but I decided to turn it into a breakfast treat!
My father-in-law makes the best
buttermilk pancakes, and I knew they would taste even better with a bananas foster topping. Definitely kicked it up a notch! This fancy breakfast came together really fast - less than 20 minutes start to finish.
First, start the bananas foster by melting a stick of butter in a medium saucepan. Then, add some brown sugar, maple syrup, cinnamon, and nutmeg. Let it simmer until it thickens slightly.
While the sauce is simmering, mix up your favorite pancake batter. (My father-in-law's best
pancake recipe is below.) Go ahead and cook your pancakes while you finish the sauce. This would also be good on top of French toast or waffles, if that's more your style.
After the sauce has thickened slightly, slice up 4 bananas and add to the pan. Let them cook another 3-5 minutes on low, until coated with the sauce and caramelized. Add a few chopped pecans if nuts are your thing!
To serve, simply top the pancakes with the bananas foster, and enjoy! A sweet, indulgent treat to start your day. (They call it Fat Tuesday for a reason! ;) )
Bananas Foster Topping
Yield: 4-6 servings
- ½ cup unsalted butter
- ¼ cup packed brown sugar
- ½ cup pure maple syrup
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 4 medium bananas, sliced
- ½ cup chopped pecans, optional
Melt butter in a large saucepan over medium heat. Add brown sugar, maple syrup, cinnamon, and nutmeg. Cook 3-5 minutes until golden and bubbly. Add banana slices and pecans, if using. Cook another 3-5 minutes until bananas are caramelized. Serve on top of pancakes, waffles, or French toast.
Yield: 14-16 pancakes
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs, beaten
- 2 cups buttermilk
- ¼ cup vegetable oil
1. In a mixing bowl, stir together flour, sugar, baking powder, baking soda, and salt. In another mixing bowl combine eggs, buttermilk, and oil. Add to flour mixture all at once. Stir mixture just till blended but still slightly lumpy.
2. Pour about 1/4 cup batter for each standard size pancake onto a hot (350 degrees if using an electric skillet or medium heat on the stove), lightly greased electric skillet or heavy skillet.
3. Cook until pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and slightly dry edges.
Source: family favorite