Amazing Bananas Foster Recipe
A New Orleans classic, this Bananas Foster recipe is so easy to make at home. The sweet, cinnamon caramel sauce is just bursting with so much rich banana flavor that you’re going to want seconds. Cooked in less than 20 minutes, this dessert is simple but a showstopper. Don’t let the flames scare you off! Serve with some ice cream and enjoy!
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Carmelized Banana Pudding Recipe
This delicious Carmelized Banana Pudding from my New Book is PACKED with flavor from the silky vanilla custard to the homemade banana caramel. It's a dreamy mashup of bananas Foster and banana pudding that'll have your heart from the first bite. You'll never want to make another banana pudding again! Thanks SO much to everyone who's already ordered a copy, and if you haven't pre-ordered one yet you can use the links below!
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How to make Banana Foster Bread Pudding on a Pellet Grill | Cooking with Grilla Grills
If you're looking for something sweet and delicious for after dinner, then look no further than this awesome recipe from Tina the Grilla Girl!
#mardigrasrecipes #pelletgrills #bananafoster
Today, she's showing everyone how to make an awesome combination of two old school New Orleans desserts. Bread pudding and Banana Foster. There's even a small bonus portion where she tells us how to make an awesome rum sauce for our dessert.
Partial Transcription:
Hey y'all, Grilla girl here today and we're gonna make Bananas Foster bread pudding. Yes, we're gonna put two famous New Orleans desserts together. Who doesn't like that? and it is so easy you're not gonna believe it. We'll go over your ingredients first.
- Day-old bread
- 2 cups of milk
- 5 eggs
- 1 tsp vanilla
- butter extract
- 1/2 tsp cinnamon
- 1 oz rum
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/2 stick butter
- 2 overripe bananas
I am going to mix up all of my ingredients but the bananas, beat up the eggs, mix it with the milk, add all the other things to it and then we're gonna pour that over your bread and let it sit until it gets nice and kind of sticky. Once it does, we'll chop up your bananas into small pieces like cubes and mix it in. Then, you're gonna put it in your butter casserole dish, or use butter spray, or cast iron. Then, you're gonna put your grill up to 350. Any pellet is fine, I'm just gonna use a competition blend on this. Once you pour on your bread mixture in here, all you're gonna do is just put it on, close the lid tight and don't check it for 30 minutes.
After 30 minutes, check it with a toothpick or a knife straight in. If it comes out clean, it's done, pull it out and you can just let it sit for about five minutes and serve it. This is a great dish if you're going to someone's house. Have it precooked and you can just heat it up for a second. I'm gonna mix my eggs here in with my milk. Again, I'm using five large eggs. I'm gonna put a teaspoon of vanilla, add a dash of that butter extract, and 1/2 a teaspoon of cinnamon.
Mix it up and then add the rum and the sugar. After everything is beaten, add 1/2 a cup of brown sugar, 1/4 cup of white sugar and spiced rum. Once that's all beat up, we're gonna put it in a big bowl and pour in the bread. Now, we're gonna chop up the bananas.
All right y'all, I've got my og heated up to 350 and I've diced up my half a stick of salted butter so I'm gonna put a few pieces in the bottom since I've already sprayed my cast-iron skillet with some butter spray. Even it out, then we're gonna take the rest of that butter and put it all over the top. We're gonna carry it out to the og and it'll be ready between 30 and 40 minutes at 350.
All right while, my Bananas Foster bread puddings on the og, I've decided to make a sauce. I mixed together a half a cup of brown sugar, one ounce of spiced rum, 1/2 a stick of butter, and about one ounce of half-and-half. I'm bringing it up to a simmer, and then this will thicken up and will be great over the Bananas Foster bread pudding with some ice cream.
Blending together two famous Louisiana recipes, Bananas Foster and Bread Pudding. I served it with ice cream and a rum butter sauce. Give me my spoon!
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Jungle direct pricing, great BBQ flavor, very easy to use. If you’re scouting for a pellet grill that gives you that authentic smoked taste, is built rock-solid, and offers high-quality versatile grilling without costing big bucks, you’ve come to the right place. And with free shipping on ON ANY ORDER OVER $49 to the lower 48 states, what could be better? Light ‘em up!
The Most Popular Dessert at My Restaurant | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you how I made one of the most classical desserts at my Restaurant! It may be different from how other people make Bananas Foster, but don't let this discourage you from trying this recipe! It is a super easy dish to make and I hope you try it! Let me know what you think in the comments below.
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Bananas Foster over Banana Nut Bread Pudding | WayneBite Video
I recently made a pecan banana nut bread. The loaf came out so moist and tender that I started to think of ways of using it in an even more decadent dessert. And, well, with bananas being the central ingredient, the idea of bananas foster over the banana bread sounded really good. But, I decided to up the decadence a bit more by turning the bread into a bread pudding. I have no idea how many calories are in a single serving of this dessert…but let’s just say a lot. This is definitely a special occasion dessert. Because, otherwise, you’d gain a ton of weight eating this on a regular basis. Please let me know how you like it. And, subscribe to my YouTube Channel and leave your comments below. Thanks!
And, for more recipes, check out my channel or website at
Bananas Foster Banana Nut Bread Pudding
three recipes coming together for one special dessert
Banana Nut Bread Pudding
Ingredients
1 loaf Pecan Banana Nut Bread (recipe below)
2 cu Half & Half
2 tbl Butter, melted
1/2 cu Sugar
1 tsp Vanilla
1 tsp Cinnamon
1/4 tsp Salt
2 lg Eggs, beaten
1/3 cu Golden Raisins (optional)
Method
Preheat oven to 350˚ F. Slice bread and cube it into 1-inch pieces. Arrange bread on a baking sheet and bake 25 minutes, until the bread has dried out and has some crispy edges. Remove from oven and cool.
Heat half and half in a microwave on on a stove top until just warm to the touch, not boiling. Pour into a mixing bowl and add melted butter and sugar. Stir to combine and allow it to cool slightly. Add vanilla, cinnamon, salt and eggs (and raisins if you prefer). Stir to combine.
Place bread pieces in a large bowl and pour half and half mixture over it. Allow mixture to soak for 15 minutes. Butter or spray an 8” square baking pan. Pour soaked bread into pan. Spread mixture evenly and press it into corners. Bake for 40-45 minutes until pudding is firm on top and slightly springy when press with the back of a wooden spoon. Remove from oven and allow to cool.
Bananas Foster
adapted from the recipe at Brennan’s Restaurant in New Orleans
4 servings
Ingredients
4 tbl Unsalted Butter
3/4 cu Light Brown Sugar
1/4 cu Banana Liqueur
4 Bananas, cut in long diagonals
1/4 cu Dark Rum
Vanilla Ice Cream
Method
Place butter and sugar in a large saucepan over medium high heat. Stir until mixture is combined and bubbly. Add banana liqueur being very carful not to spill any over the open flame. Stir until bubbles subside. Add bananas and sauté until bananas are soften, just a minute or so. Also very carefully add dark rum. Standing away from the pan ignite the rum with a long handled lighter. Let flames subside.
Assembly
Place a slice of bread pudding in the center of a serving bowl. Top with a scoop of vanilla ice cream. Spoon 1/4 of the bananas and sauce over the ice cream and pudding.
•Pecan Banana Nut Bread
Ingredients
1 1/2 cu All-Purpose Flour
1 1/2 tsp Baking Soda
1/4 tsp Salt
1/2 tsp Nutmeg
3/4 cu Chopped Pecans
3 very Ripe Bananas, peeled
6 tbl Unsalted Butter, softened
1 tsp Vanilla Extract
1/2 cu Granulated Sugar
1/4 cu Brown Sugar
1 lg Egg
Method
Preheat oven to 350 degrees F. Mix together, flour, baking soda, salt, nutmeg and pecans in a large bowl and set aside.
In a separate mixing bowl, mash bananas and butter together until well incorporated. There still may be lumps, but that’s ok. Add granulated sugar and brown sugar and stir until combined. Add egg and vanilla extract. Continue to stir until all ingredients are well blended. Gradually add flour mixture in batches and continue to stir with each addition.
Grease a 4” x 8” loaf pan with butter or us a baking spray. Pour batter into the pan and smooth out until evenly distributed in the pan. Place the pan on a baking sheet and bake for about an hour until a toothpick (or thin wooden skewer) inserted into the center of the loaf comes out clean. Remove from oven and place on a rack to cool for 10 minutes. Then, remove the loaf from the pan and allow it to cool fully before slicing.