Vegan Bananas Foster
Waking Up Vegan in a high end steakhouse is not as difficult as it sounds. Of all the restaurants that I frequent, it’s the steakhouses that knock the vegan modifications out of the park. They employ talented and experienced chefs, keep lots of veggies on hand, and make sauces from scratch. Waitstaff are often educated and motivated to create a fabulous dining experience for even the most difficult dietary restrictions. (I always win the award there…I introduce myself with “Here’s the deal…I’m TOTALLY flexible, and open to whatever the chef can make me…as long as it’s vegan, gluten free and organic.” …Only a talented server can listen to that without flinching…)
Desserts are part of the deal when dining for business, and everyone who “never eats this way” bellies up to the bar for the last round. There is safety in numbers, I suppose. It’s just plain polite to order dessert when someone else does. Friends don’t let friends eat cheesecake alone.
I was introduced to Bananas Foster, recently, and while I didn’t want any after a 6 course meal, I was challenged to create a vegan version that could rival the original. After googling several recipes, I knew only one thing.
Challenge accepted. I got this…
The rum sauce for the vegan bananas foster required no modification. A quick trip to the liquor store and I was set with my standard pantry stock.
The ice cream solution is so simple that I hesitate to share the secret. Of course, the grocery store offers many dairy free delights that would be acceptable. But I prefer unprocessed foods when possible. And once you’ve experienced what a Vitamix can do with a frozen banana, you’ll never need to drag that ice cream maker out of storage again.
It literally took me less than 10 minutes to make vegan bananas foster. And I still have my eyebrows despite adding extra rum to get the fire bigger. Thanks for the idea, Eddie Merlots…Cheers!
Vegan Bananas Foster Rum Sauce:
1/4 cup butter (have you tried my homemade vegan butter? Done in 5 minutes! OMG it’s good!)
1 cup brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp clove
1/4 cup banana liqueur
1/4 cup dark rum
4-5 frozen bananas
4 regular bananas
Combine the butter, sugar and spices in a skillet. I prefer cooking with cast iron skillets because it adds a significant amount iron to my food. Place the pan on low heat and stir until the sugar dissolves.
Stir in the banana liqueur and place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Let it come to a sizzle, and use a grill lighter to ignite the sauce. I do think restaurants like a wall of fire for effect, but mine was boring and controlled, despite trying to make it bigger with extra alcohol.
When the flame subsides, serve over ice cream and drizzle extra sauce for a sinfully healthy dessert!
Vegan Ice Cream:
This does require a high powered blender. I have burned up 2 food processors and a blender (true story) in attempts to avoid the Vitamix price tag. Ironically, the cost of those now-deceased appliances tallied more than the Vitamix. Lesson learned. If you decide to purchase one, please click through the link on my home page. A small referral bonus will help keep Waking Up Vegan free for you!
Sinfully healthy, simple and sweet, better than Brennan’s, Bon Appetite!