After a delicious dinner of burgers and (homemade) baked beans, Cady and I tried our hand at Banana Foster (with Angel Food Cake & Vanilla Ice Cream) from Disney's Port Orlean's Resort - Riverside. This yummy dish is served in Boatwright's Dining Hall. (From Resort of the Week post: "[Riverside & French Quarter] share a table-service restaurant, Boatwright's Dining Hall, which is located at Riverside. It features American southern cuisine and is modeled after a wooden shipyard. It is only open for dinner from 5:00 to 10:00.")
It's pretty easy to make if you buy Angel Food Cake, which we did and which the recipe suggests. (Although I know Disney does not do that!) I messed up on the first round of the Foster sauce, burning the brown sugar because it wasn't hot enough. But the second round was a success. I did make candy in round one, though!
I found this recipe in Delicous Disney Desserts, of course. I need to try something from my other Disney cookbook!
- Angel food cake, for serving
- Vanilla ice cream, for serving
- 6 fresh mint sprigs, for garnish
Bananas Foster Sauce
- 4 ripe bananas, peeled and sliced in half lengthwise
- 2 tablespoons water
- 4 tablespoons butter
- 1 cup brown sugar
- 1/2 tablespoon cinnamon
- 2 tablespoons banana liqueur
- 1/4 cup dark rum
Cut bananas in 1-inch pieces. Top with 2 tablespoons water and set aside. Melt butter in a heavy skillet over medium heat. Add sugar and cinnamon and cook, stirring until sugar is almost dissolved, about 2 minutes. Add banana liqueur (mixture will bubble). Carefully add the rum; the alcohol will flame on its own, then die down. Add bananas and water to skillet, turning bananas with a spoon as the liquid caramelizes. Remove from heat and keep warm.
For mint simple syrup:
- 3 tablespoons fresh mint, chopped
- 3/4 cup water
- 3/4 cup sugar
Puree the mint in the blender. Bring water to a boil in a small, heavy-bottomed pot. Add mint and steep for 10 minutes. Pour liquid through a fine mesh strainer. Keep the water, discard the mint. Bring the mint water back to a boil and add the sugar, boiling about 3 minutes until clear and reduced to a thin syrup.
Place 2 slices of angel food cake in a generous serving bowl. Add a scoop of wanilla ice cream to the side. Pour bananas Foster sauce over the angel food cake. Drizzle mint syrup over ice cream; garnish ice cream with a sprig of mint.
Cook's Note: Store-bought angel food cake makes this a super-easy way to impress dinner guests. The hot, sugary bananas Foster gets an extra kick from the fresh mint simple syrup that is drizzled on the ice cream.
Cady and I cheated on the mint simple syrup. We used 1 cup water and 1 cup sugar and made the syrup and then added chopped mint leaves and let it steep for 10 minutes.
Check out Recipes for more!