If you happen to be looking for a really fancy dessert that is considerably easier to make than anyone gives it credit for, look no further. Bananas Foster with Cinnamon Toast Crunch Crumble.
It even SOUNDS fancy. When I hear “bananas foster” I immediately think of a steakhouse dessert menu or a table-side dessert preparation. This recipe is my own little spin on the classic that was first published in 1957 by New York Times food editor, Jane Nickerson as she highlighted New Orleans-style creole cooking. With Mardis Gras and Valentine’s Day upon us, there couldn’t be a better time to give this a try!
This Bananas Foster with a Cinnamon Toast Crunch Crumble is the perfect “date night” dessert (or maybe you just want to treat yourself), with a palette cleansing banana sautéed in butter and a rich coating of vanilla and dark rum flambé, served over vanilla bean ice cream, and topped with Cinnamon Toast Crunch crumbles for garnish. Why? Because I LOVE Cinnamon Toast Crunch and it kicks this recipe up a hefty notch when you add some “crunch” to it... especially crunch that happens to carry a cinnamon and sugar dusting.
Tips on how to make Bananas Foster with Cinnamon Toast Crunch Crumble:
- Smash your Cinnamon Toast Crunch pieces in a ziploc bag before you get started.
- Use a dark rum to ignite (flambé) the bananas
- Use. Pure. Vanilla. Bean. Paste. Yes, it can be made with pure vanilla extract but it’s sooo much better with paste.
- Pre-measure the ingredients for the sauté so that the bananas aren’t sitting too long before being added to the saucepan
- Use a saucepan with a snug fitting lid to sauté and flambé the bananas. You won’t need the lid unless your flambé gets overzealous, but have it at the ready.. You can extinguish the flames without ruining this dish just by covering it tightly. No one needs to set their kitchen (or anyone else’s) on fire on date night 🤣.
Use the right Vanilla:
Last but not least, I used Pure Vanilla Bean Paste in place of vanilla extract because the paste provides a richer vanilla flavor that is complemented by the sweetness of the rum. If you’ve never tried substituting extract with paste, this is a perfect recipe to highlight the superior flavor paste brings to the table (literally and figuratively). Think of it this way: extract is an ingredient used to help build the flavor, but paste brings and carries the flavor through the dish.
I was thrilled to work with the Pure Vanilla Bean Paste from Nielsen-Massey Vanillas in exchange for this post because if it’s possible to be a “fan girl” for a brand of vanilla products, they have me. Nielsen-Massey is a family operated brand that prides itself on using the fewest ingredients in their products to create the highest quality and purest products.
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Bananas Foster with Cinnamon Toast Crunch Crumble
- Slice your bananas in half inch slices down the length of the banana (roughly 6-8 slices per banana) and put them off to the side.
- Melt the butter in a saucepan over low/medium heat and stir in the brown sugar.
- Once the butter and brown sugar is combined, add the Pure Vanilla Bean Paste, and cinnamon. Continue stirring until all ingredients are well combined in the saucepan.
- When it begins to bubble, add in the slices of banana. Making sure they’re well coated and turning a golden color.
- Pour in the dark rum, and ignite.
- Flame will extinguish as soon as the alcohol has burned off the top of the sauce.
- Remove bananas from pan and set aside (leaving some sauce in the pan)
- Pour Cinnamon Toast Crunch crumbs into the pan and lightly toast them with the leftover sauce.
- Scoop ice cream into serving dish and spoon a heaping amount of bananas and sauce over the ice cream.
- Top with toasted cinnamon toast crunch crumble. - EAT!