Bananas Foster Milkshake Recipe

Developed at Brennan's Restaurant for a favored customer, Mr. Foster, fresh bananas sautéed in butter and brown sugar, gently spiced with cinnamon, doused with run and flamed dramatically, and served with vanilla ice cream is a classic dessert from New Orleans. Since ice cream is part of the program already, we figured it was just one blender away from a shake.This milkshake is the drink version of the popular New Orleans dessert, bananas foster.This milkshake is the drink version of the popular New Orleans dessert, bananas foster.

Related: Toasted Oatmeal And Brown Sugar Shake Recipe

Since the bananas end up in a puree, it doesn't matter if they are a little overripe when you start. Steer clear of green-tinted underripe bananas, though, because they won't be quite as sweet as they should be. If you'd like, reserve a slice or two of the cooked banana to garnish the shakes, and a dollop of whipped cream couldn't hurt, either.

Related: Mexican Chocolate Shake With Chipotle

To make a Pineapple Foster Shake, substitute 2 cups fresh pineapple chunks (about 16 ounces/454 grams), well drained, for the banana and increase the cooking time to 5 minutes (the pineapple will look dry and very, very lightly browned).

Reprinted with permission from Thoroughly Modern Milkshakes

Servings: 28 ounces

Ingredients
1 1/2 tablespoons unsalted butter
1 large banana, sliced
3 tablespoons light brown sugar
1/4 cup dark rum
pinch of ground cinnamon
1/2 cup cold whole or lowfat milk
8 medium scoops French Vanilla ice cream, softened until just melty at the edges

Directions:
For the bananas:
1. Melt the butter in a medium nonstick skillet over medium heat and heat until it stops foaming. Add the bananas and brown sugar, stir to help melt the sugar and coat the bananas, and cook, stirring occasionally, until the bananas are soft and saucy, about 2 minutes.
2. Add 3 tablespoons (1 1/2 ounces/45 millimeters) of the rum, allow it to warm for a few seconds, and carefully wave a lit chimney match over the pan until the rum ignites.
3. Allow the rum to burn until it extinguishes, about 30 seconds. Off the heat, add the cinnamon, stir to combine, and allow the mixture to cool to room temperature, about 20 minutes.
For the shake:
1. Place the bananas, sauce, milk, and remaining 1 tablespoon (1/2 ounce/15 millimeters) of rum in a blender and blend to mix thoroughly, about 30 seconds. Add the ice cream and pulse several times to begin breaking it up.
2. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds. Pour into a chilled glass or glasses, and serve at once.

Level of Difficulty:
Easy
Prep Time: 10 minutes
Cooking Time: 20 minutes

Check out these frozen dessert recipes from Food Republic:
Avocado Honey Lime Ice Cream Recipe
Blueberry Moonshine Popsicles Recipe
Campari And Orange Sorbet Recipe
Frozen Yogurt Ice Pops With Blackberries