Cooked bananas are a relative rarity, the New Orleans classic Bananas Foster being one exception. The caramel sauce is simple to make by just boiling the sugar and the sauce can be made hours in advance. The bananas are best served hot from the oven. If macadamia nuts are a bit rich for you, just leave them out, although they are a great embellishment.
To toast macadamia nuts, spread them on a cookie sheet and roast for 3 to 5 minutes at 450°F, until lightly browned. Watch them carefully, as macadamias are oily and toast quickly.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Position the oven racks so that they are evenly spaced with one rack in the center. Preheat the oven to convection roast at 475°F.
Step 2
For the caramel sauce, bring the sugar and cream to a boil in a heavy saucepan. Boil for 5 minutes, stirring constantly, until the sauce thickens slightly. Remove from the heat and stir in the rum.
Step 3
Arrange the bananas in a buttered, shallow baking dish. Pour the caramel sauce over them and turn to coat. Roast in the center of the oven for 6 to 10 minutes, until heated through. Sprinkle with the nuts. Spoon the caramel sauce over each serving.
