Tonight I made bananas foster sauce, with NO alcohol, nor with the rum extract. I just can’t stand the taste of alcohol in my food. (I don’t drink, either, neither did my dad)
After browsing several recipes, I saw that all of them have 4 of the same basic ingredients, so I got out my
saucepan, a banana from Walmart, and the other ingredients.
Before that, I wondered, “What’s the difference between caramel sauce, and non-alkie bananas foster sauce, besides the banana?”
But, I digress.
2 tablespoons to caramelize the bananas, and 2 or 3 for the sauce
3/4 cup packed dark brown sugar
1/2 teaspoon or so of ground cinnamon
1/2 teaspoon or so of regular iodized table salt
a banana, sliced
2 tablespoons of whole milk
First, cut the banana in slices, then melt a couple of tablespoons of
butter and a teaspoon of dark brown sugar in the saucepan. Cook the banana slices, flipping them over once. Pour them onto a plate, and set aside.
Next, start melting a couple of tablespoons more of butter in the saucepan, dump the
brown sugar (3/4 cup packed), cinnamon, about a half teaspoon, and salt (about a half a teaspoon)
and stir that over medium high heat, adding the milk. Stir, stir, stir, until it’s bubbly but not boiling.
Add the bananas, and stir a little while longer, maybe a minute or so, then take it all off the burner.
My banana slices kind of melted, or something, but that added a lot of flavor to the sauce!
Here’s the sauce, using my recipe!
I think I might serve this either over a slice of toast, or an
ice cream sandwich,
or just eat it out of a little bowl.
Let’s be real about sugary sauces, and why we make them, ok?
Here are some of the recipes I looked at, to make my own: