I grew up hating bananas. Especially the brown spotty ones. My grandpa used to say the brown spots means they are extra sweet, but I never believed him. Just like avocados, seafood and blueberries, bananas grew on me. And now I think the brown spotted ones are like banana pudding. Turns out my grandpa was right!
Bananas gone ripe…too ripe, make perfect banana bread. But, I’m gonna let you in on a little secret. Before you let them go to the mushy ripe stage, make bananas foster. Don’t be scared, there will be no fire in your kitchen. I had only ever had bananas foster in fancy restaurants where the whole pan is aflame. But, Ben the Chef, introduced me to a new bananas foster. The ingredients are pantry staples, which means this dessert can be your bale-out when guests show up last minute!
In a large saute pan, melt your butter and add the brown sugar. Stir in the zest from half an orange and the juice from the whole orange, along with 1/4 cup strong coffee. We used my Keurig and brewed a cup of coffee on the smallest setting. Add four sliced bananas and stir for a few minutes until the sugar has melted. Serve immediately over ice cream.