Eating for Life | Bananas Foster dessert gets a shimmering remake

10/23/2012 4:00 PM

05/16/2014 8:03 PM

Editor’s Note: This column originally ran in 2009.

Got a few ripe bananas threatening to spoil the whole bunch?

You could bake them into banana bread, but think Bananas Foster instead.

The original recipe is special — 1/4 cup butter, a cup of brown sugar and a splash of rum — served over a scoop of ice cream. The Star’s

Baked Custard With Bananas Foster Sauce

cuts the fat, sugar and substitutes orange juice for alcohol. The sauce is drizzled over a silky custard made with skim milk and egg whites.

Bananas are high in potassium, a mineral that may play a role in lowering blood pressure and preventing strokes. One banana has about 450 milligrams potassium, or 20 percent of the daily requirement.

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Freezer tip:

Although overipe bananas are perfect for banana bread, just-ripe bananas that still hold their shape also can be frozen whole in their peel in an airtight bag for up to six months, according to “The New Food Lover Tiptionary” (Morrow) by Sharon Tyler Herbst. Just peel and slice while still slightly frozen.

Baked Custard With Bananas Foster Sauce

Makes 6 servings

Custard:

2 cups fat-free skim milk 3/4 cup egg substitute 1 egg white 1/4 cup sugar 1 teaspoon vanilla Dash salt 1/8 teaspoon ground nutmeg

Bananas Foster sauce:

2 tablespoons butter 1/3 cup brown sugar 3 tablespoons orange juice 3 medium ripe bananas, peeled

For custard: Preheat oven to 325 degrees. Pour milk into a small saucepan and heat over low heat until steaming hot, but not boiling. (Or pour into a glass measuring cup and microwave on high — 100 percent power — for 2 1/2 to 3 minutes or until steaming hot, but not boiling.)

Whisk together egg substitute, egg white, sugar, vanilla, salt and nutmeg. Whisk in hot milk. Lightly spray 6 (8-ounce)custard cups (each cup measures about 3 inches in diameter and about 2 inches deep) with nonstick spray coating. Pour 1/2 cup custard into each cup. Place filled cups in a 9-by-13-inch pan; pour hot water into larger pan to a depth of about half way up custard cups. Bake 50 minutes or until set and knife inserted into the center comes out clean. Allow to cool while preparing sauce.

For Bananas Foster sauce: Melt butter in a small saucepan; stir in brown sugar and cook until dissolved. Stir in orange juice. Cut each banana in half lengthwise, then into thirds crosswise. Add banana pieces to brown sugar syrup and cook, over low heat, just until bananas are heated, about 2 minutes.

To serve, spoon 3 pieces of bananas on top of each cup of custard, then drizzle each with about 1 tablespoon of syrup.

If desired, allow custards to cool about 45 to 60 minutes, then run a knife around the edge of the custard; invert into a serving dish. Spoon bananas and sauce over custard.

Per serving (1/2 -cup custard plus 1 tablespoon sauce and 1/2 banana): 200 calories (19 percent from fat), 4 grams total fat (3 grams saturated), 12 milligrams cholesterol, 36 grams carbohydrates, 6 grams protein, 181 milligrams sodium, 1 gram dietary fiber.

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