Bananas Foster with Pound Cake

The quick dessert popularized in New Orleans in the 1950s features bananas warmed in a dark-brown-sugar caramel sauce. It’s even better made and eaten outdoors.

Yields: Serves 6 | 20 minutes


calories 241

caloriesfromfat 98

protein 1.4g

fat 11g

satfat 4.1g

carbohydrate 33g

fiber 2.2g

sodium 47mg

cholesterol 15mg


6 tablespoons coarsely chopped pecans

3 tablespoons salted butter

1/2 cup packed dark brown sugar

1 teaspoon vanilla extract

3 firm-ripe bananas, cut in half crosswise, then lengthwise

3 tablespoons rum

Sliced thawed frozen pound cake, or Ice Cream in a Bag

Sweetened whipped cream

How to Make It

Toast pecans in a large frying pan over medium heat on a camp stove, stirring occasionally, until golden, about 5 minutes. Pour from pan to a bowl and set aside.

Melt butter in pan over medium heat. Add brown sugar and vanilla and cook, stirring occasionally, until bubbling, 1 to 2 minutes. Reduce heat to medium-low. Add bananas in a single layer and cook, turning once, just until warmed, about 2 minutes.

Turn off heat (to prevent a flare-up) and stir in rum. Turn stove on to high and cook bananas, stirring gently, until sauce is bubbling and slightly thickened, about 1 minute. Spoon bananas and sauce over cake or ice cream and sprinkle with pecans. Top with whipped cream.


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