A New Orleans classic mixed with one of Carla’s favorites – this dessert will impress your guests!
BANANAS FOSTER BUCKLE
4 tablespoons unsalted butter
1/4 cup dark brown sugar
3 bananas (peeled and cut into 4 pieces)
2 tablespoons dark rum
1/2 teaspoon Kosher salt
4 tablespoons unsalted butter (room temperature)
1 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup milk
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon Kosher salt
vanilla ice cream (for serving)
Preheat oven to 350ºF. Grease a 9-inch square baking dish with butter. Line with parchment, leaving overhang to use as handles. Grease again.
For the Bananas Foster: in a large skillet over medium-high heat, add butter and brown sugar, allow to melt and stir together. Add the bananas and cook until caramelized. Pour in the rum and catch a flame using a stem lighter. Be careful and stand back when ignited and flambé. Remove from heat and let cool slightly.
For the Cake: into a large bowl, add the butter and sugar, and combine using an electric hand mixer. Add the egg, vanilla extract and milk and stir to combine. Add the flour, baking powder, and salt and mix until fully combined (the batter should be thick, like drop biscuits).
Pour the batter into the prepared baking dish. Place the slightly cooled bananas foster on top and push them down into the batter.
Bake in oven for 50 minutes, until golden brown. Serve with vanilla ice cream.