This Southern classic originated in New Orleans in the 1950s. Now, our Test Kitchen's Norman King gives this delicious dessert an upgrade.
[MUSIC] [SOUND] Hey, I'm Norton from the Southern Living test kitchen. And I'm deep-frying a New Orleans classic and that is bananas foster. We're gonna take some fresh bananas, put them in a beer batter with some of Louisiana's finest beer, Abita. We're gonna deep fry it, make a foster sauce, And serve it up with some ice cream, of course. You guys ready? I am. Start with baking mix, one egg, and about a quarter teaspoon of cinnamon. And we mix this together in a bowl, and then you just pour over enough beer to kind of make it into a thick batter. And I add beer to the batter to make it a lot more light and airy. And you can just use regular water. And it gives it some flavor as well. So this is about the consistency that you want, fairly thick but able to run off a ways. And to slice the bananas I'm actually gonna peel it from the bottom, it just tends to make the banana easier to peel. I'll cut it in half, and then split it down the middle. Now it's time to deep fry. So, we take our sliced banans, dip them into our batter, drop them into some hot oil at 350 degrees. We let this fry for about 30 seconds or so until it's golden brown. And this way, it's going to crisp up the outside and slightly warm up the banana in the center. And it's gonna have a firm yet soft texture as well. And with the addition of the raspberry beer to this, it's gonna have a wonderful flavor as well. To make the sauce, you melt two tablespoons of butter in a skillet that's over medium heat. Once that's melted, you will stir in about a quarter cup of light brown sugar. And let that cook for about a minute to a minute and a half until it's melted. Next you stir in a tablespoon and a half each of Remy and banana liquer. [NOISE] Once you add the alcohol, remove it from the heat and let it sit for about thirty seconds. At this point you can choose to burn off the excess alcohol by using a long match or a lighter to ignite it, but be careful because there will be a flame. [SOUND] Now we're ready to marinate our sauce to our deep fried bananas to make the bananas faster. So we take our deep fried bananas, and I like to cut em in half. And I wanna show you the insides of these, and how great the banana is. It's still slightly warm, but the outside is really crispy and light, thanks to the, beer that we added. The next thing we'll do is put some ice cream over the top. And a fostrous sauce. Just drizzle a heaping amount over top. The more the merrier. Some raspberries and apricots. And there you have it. Wow. It has this real, tropical kinda taste from the bananas. The, caramel sauce, is so great. This is great. Highly, highly, highly recommend this. Actually, never mind. No, I'm gonna keep it to myself.