Bananas Foster Pancakes

This Saturday morning I was in the mood for pancakes. I also didn't want just plain syrup. I looked around the kitchen and spotted some bananas that were just ripe. Then the idea to make Bananas Foster Pancakes popped into my head.

I put one banana into the pancake batter and cooked up the pancakes like normal. While I was making the pancakes I melted some butter and brown sugar in a small sauce pan. I added a little water to make a good syrup consistency. I cut up a banana (on an angle because it looks better that way) and put the banana slices into the syrup. I let them cook until they got nice and tender (which only took a couple minutes).

I plated up the pancakes with the bananas and syrup on top and sprinkled everything with a little powdered sugar for decoration.

They were really good. I'm sure that I could make a much better sauce but I wanted to eat quickly and was only able to use what was available in the house. Had I had some cream I think I would have added that to the sugar/butter mix instead of water and made a sweet creamy sauce (like melted ice cream maybe).

Bananas Foster Cake

This is my first post of hopefully many more culinary masterpieces.

From the looks of it, Bananas Foster Cake does not fall into the category of masterpiece, but with one bite (see picture), I declare it a success. I've been planning to make this cake for a long while now, but kept putting it off. For some reason I decided this weekend would be the one.

The cake was simple to put together since it uses a yellow cake mix for its base. It reminds me of a pineapple upside down cake but with bananas and pecans instead the pineapple and cherries.

So, the cake is baked with the toppings in the bottom of the dish. The toppings include butter, brown sugar, rum (I used Captain Morgan's Spiced Rum), chopped pecans, and bananas. The only bananas used for this cake are in the topping, but the flavor is present throughout the cake. The cake itself consists of the yellow cake mix, eggs, water, cinnamon, melted butter, and more rum.

As I write this the cake is a little over 24 hours old. I had the first piece within an hour after baking. The cake was still warm and the topping gooey, but the density of the cake itself was pretty light. After chilling in the refrigerator for a few hours, some of the sugary topping seeped into the cake; this was an improvement. Now, 1 day later, a quarter of the cake is gone (having been eaten by me). As for the rest, I plan to take the rest into work tomorrow to share with my friends.

If you are interested in the recipe, send me an email.