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.