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Seriously Simple: Gourmet chef's clever take on bananas foster is a sweet success

By Diane Rossen Worthington, Tribune Content Agency on

When "Foster's Market Favorites" (Brown Books Publishing Group) landed on my desk, I was in heaven. Exquisite photography coupled with time-tested comfort dishes are highlighted from Sara Foster's amazing market in Chapel Hill, N.C. The introduction, written by her husband, tells her story, from her roots in Tennessee to finally settling in North Carolina where her market has become a culinary institution.

This book is a collection of Foster's recipes from areas of her past, including chicken salad from SoHo Charcuterie in New York, Say's bread pudding from her early market days and a plethora of Southern dishes like Pecan sweet potato sticky buns. I couldn't get enough of the photos, which truly made me hungry when I had just finished lunch! Kudos to photographer Peter Frank Edwards.

I settled on testing the following recipe after looking at the picture. One word for you: YUM! Easy to put together, this recipe has made it into my Seriously Simple fallback recipe file. I tweaked the recipe a bit by slicing the caramelized banana rather than keeping it halved. I also used rum instead of bourbon to switch it up. It was hard to let the bread cool, because I wanted to dive into it as it rested on a rack. I served it for dessert with vanilla ice cream to raves at a casual dinner party and the next day as a coffee cake. Either way, this clever take on bananas foster from New Orleans will leave your guests asking for more.

Foster's Caramelized Bananas Foster Bread

Makes 1 loaf

1/2 cup light brown sugar

 

5 ripe bananas

2 tablespoons bourbon or rum

2 1/4 cups all-purpose flour

2 teaspoons baking powder

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