Griddled Banana Bread Recipe
bananas foster, vanilla ice cream
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Ingredients
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Banana Bread Slices
Bananas Foster Sauce
To Serve
Method
Banana Bread Slices
Prepare slices
If your banana bread is not already sliced, trim any crusty ends and cut the loaf into 8 even slices about 3/4 inch (2 cm) thick. Day-old or lightly stale bread holds up best when griddled.
Griddle the bread
Heat a large nonstick skillet or cast-iron griddle over medium heat. Add 1 1/2 tablespoons unsalted butter and swirl until melted and foamy. Place 4 banana bread slices in the pan in a single layer. Cook for 2–3 minutes per side, pressing gently with a spatula, until golden brown and caramelized. Transfer to a warm plate and repeat with remaining 1 1/2 tablespoons butter and the remaining 4 slices.
Bananas Foster Sauce
Prepare bananas
Peel the bananas and slice them on the diagonal into 1/2-inch (1.2 cm) slices. This shape gives more surface area for caramelization.
Make the sauce
In the same skillet used for the bread (wipe out if there is excessive char but keep any browned bits), melt 2 tablespoons unsalted butter over medium heat. Add 1 tablespoon dark brown sugar and 1 teaspoon light corn syrup; stir until the sugar dissolves and mixture begins to bubble, about 1 minute. Stir in 1 teaspoon fresh lime juice and 1 teaspoon ground cinnamon.
Caramelize the bananas
Arrange the banana slices in a single layer in the sauce and cook without stirring for 40–60 seconds so they brown on one side. Gently flip slices and cook another 30–40 seconds until tender but not falling apart.
Flambé (optional) and finish sauce
Remove the pan from heat briefly. Carefully add 2 tablespoons dark rum, then return the pan to low heat. If you wish to flambé, tilt the pan slightly and ignite the rum with a long lighter, letting flames subside on their own (exercise caution). Stir in 1 teaspoon vanilla extract and a pinch of coarse sea salt. Cook 30 seconds until sauce is glossy and slightly thickened. If you do not want to use alcohol, omit rum and add 2 tablespoons orange juice and simmer until slightly reduced.
Assembly & Serve
Place two warm griddled banana bread slices on each serving plate. Spoon generous amounts of the warm bananas foster sauce and banana slices over the bread so the sauce soaks in slightly.
Top each stack with 1 scoop of vanilla ice cream. Scatter 1/2 tablespoon chopped toasted pecans over the ice cream if using. Serve immediately while hot and the ice cream is melting.