Why do they call it Bananas Foster?

Bananas Foster was created in the 1950s at Brennan's restaurant in New Orleans. The dish was named after Richard Foster, a friend of the owner, Owen Brennan. He was also the chairman of the New Orleans Crime Commission at the time.

Is Bananas Foster alcoholic?

Traditionally, Bananas Foster is made with dark rum. The alcohol is usually cooked off, leaving behind a distinctive flavor. However, some variations may use rum extract instead of actual alcohol.

Are banana pancakes healthier than regular pancakes?

Banana pancakes can be slightly healthier than regular pancakes because of the addition of bananas. Bananas add fiber, potassium, and other beneficial nutrients . Therefore, they are a more nutritious alternative to regular pancakes with no fruit. However, the overall health of the pancakes also depends on other ingredients .

How many calories are in banana foster pancakes?

The calorie count in bananas foster pancakes can vary depending on the specific recipe and portion size. However, a typical serving can range from 400 to 600 calories. This is due to the ingredients used, such as butter, sugar, and added toppings.

Easy Bananas Foster Pancakes Recipe for Breakfast

Description

Indulge in the ultimate brunch treat with these decadent Bananas Foster Pancakes! Fluffy buttermilk pancakes are topped with a warm, buttery rum-caramel sauce and caramelized bananas, bringing the classic New Orleans dessert right to your breakfast table.

Ingredients

For the Pancakes:

1 ½ cups all-purpose flour
2 tbsp sugar
2 tsp baking powder
½ tsp salt
1 ¼ cups buttermilk (or milk)
1 large egg
1 tsp vanilla extract

For the Bananas Foster Topping:

3 tbsp butter
½ cup packed brown sugar
1 tsp ground cinnamon
2 ripe (but firm) bananas, sliced
2 tbsp dark rum or 1 tsp rum extract (optional)
For serving: Whipped cream or vanilla ice cream

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Instructions

Make Pancake Batter: In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, whisk buttermilk, egg, melted butter, and vanilla. Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
Cook Pancakes: Heat a lightly greased griddle or skillet over medium heat. Pour ¼ cup portions of batter onto the griddle. Cook for 2-3 minutes, until bubbles form on the surface. Flip and cook for another 1-2 minutes until golden brown. Keep warm.
Make Topping: In a skillet over medium heat, melt 3 tbsp butter. Whisk in brown sugar and cinnamon until dissolved and bubbling. Add sliced bananas and cook for 2 minutes until softened and coated.
Add Rum (Optional): Remove the skillet from heat. Carefully add the rum (it may flame) and return to the heat. Simmer for 1-2 minutes to cook off the alcohol.
Serve: Stack pancakes on a plate and pour the warm bananas foster topping over them. Serve immediately with a dollop of whipped cream or ice cream.

Notes

Don’t Overmix: Lumps in the pancake batter are perfectly fine; overmixing leads to tough pancakes.

Banana Ripeness: Use bananas that are ripe but still firm so they hold their shape when cooked.

Alcohol-Free: Omit the rum entirely or use 1 tsp of rum extract added off the heat for flavor without the alcohol.

Keep Pancakes Warm: Keep cooked pancakes warm on a baking sheet in a 200°F (95°C) oven while you make the topping.

Serve Immediately: The topping is best served warm and fresh. The sauce will thicken as it cools.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast, Brunch, Dessert
Method: Griddle
Cuisine: American (New Orleans-inspired)