Valentine’s Day is an old-fashioned sort of celebration, with lacy hearts and cherubs – which makes the divas think of classic sweets for our sweethearts. But we’re practical too, so we’re sharing lo-cal angel food cake paired with high-cal Bananas Foster for an easy wow and caloric compromise.
This hot, sugary dessert is inspired by a favorite Walt Disney World chef who adds a drizzle of mint syrup to his creation. We prefer this deeply rich sauce unadulterated – well, a dollop of vanilla ice cream snaps us back to cool reality.
Babelicious Bananas Foster Angel Food Cake
Serves 4 to 6
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
Angel food cake, for serving
Vanilla ice cream, for serving
1. Cut bananas in 1 inch pieces. Top with 2 tablespoons water and set aside.
2. Melt butter in a heavy skillet over medium heat. Add sugar and cinnamon and cook, stirring until sugar is almost dissolved, about 2 minutes.
3. Add banana liqueur (mixture will bubble). Carefully add the rum; the alcohol will flame on its own, then die down.
4. Add bananas and water to the skillet, turning bananas with a spoon as the liquid caramelizes. Remove from heat and keep warm.
5. To serve, place 2 slices of angel food cake in a serving bowl. Add a scoop of ice cream and spoon sauce over the cake.
Diva Confession: Ever wonder where the name “Bananas Foster” came from? In 1951, Bananas Foster was created by a chef at Brennan’s Restaurant in New Orleans, as New Orleans was the major port of entry for bananas shipped from Central and South America, and the fruit was plentiful. The sweet concoction is named for Richard Foster, who served with Owen Brennan, owner of the famous restaurant, on the New Orleans Crime Commission. Richard Foster was a frequent customer of Brennan’s and a very good friend of Brennan.