A 5 minute recipe! Perfect for topping french toast, pancakes, or ice cream! It is rich, flavorful, and the cinnamon brings an extra touch of warmth. You can choose to mix the bananas and nuts into the sauce or simply use it as a topping.
The recipe is here, and pictures of the process are below:
Ingredients:
1/2 cup butter
1/4 cup packed brown sugar
1/2 to 3/4 teaspoon ground cinnamon
1/2 cup maple syrup
1/2 tsp. rum extract or 1 Tbsp. rum (optional)
2 firm ripe medium bananas, sliced
1/2 cup chopped toasted pecans or walnuts (optional)
Directions:
Add the butter, brown sugar, cinnamon, maple syrup, and rum extract to a saucepan.
Bring to low-medium heat until it bubbles, while whisking continuously. Let it bubble like this for about 2-3 minutes while whisking constantly. It will thicken and the sugar will dissolve.
Optional: Add the sliced bananas (if you want to cook them) and lower the heat to medium. Cook and stir for 3 more minutes.
Take off the heat and let cool about 5 minutes. You can mix in nuts and sliced fresh bananas at this point, if desired. Otherwise you can drizzle it over pancakes topped with bananas and nuts.
The sauce itself (without cooked bananas) can be stored in the refrigerator up to 2 weeks.
Add the butter, maple syrup, brown sugar, rum extract and cinnamon to a suacepan. Heat up over medium-low heat.
Bring to a boil/bubble like this and whisk for 2-3 minutes. When done take it off the heat and let cool.
I topped the pancakes with the bananas and nuts and then poured some sauce over (next picture).
Then I drizzled the sauce on, pretty amazing!
The original recipe is here: https://www.bettycrocker.com/recipes/bananas-foster-pancakes/683d5c97-912b-40eb-8082-d69bc975a594
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