Bananas Norman Foster

🍴 18 ingredients 👁️ 3 views 📚 Recipes1M

Ingredients

  • 3 ripe bananas
  • pureed
  • Plain Custard Base
  • 12 stick (4 tablespoons) butter
  • 14 cup packed light brown sugar
  • 14 cup dark rum (such as Appleton Estate)
  • 2 sticks (16 tablespoons) unsalted butter
  • 2 cups packed light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon natural vanilla extract
  • 2 cups sifted pastry flour
  • or 1 34 cups sifted all-purpose flour plus
  • 14 cup sifted cake flour (sift before measuring)
  • 34 cup unsweetened cocoa powder
  • 12 teaspoon kosher salt
  • 12 teaspoon baking soda
  • 1 cup semisweet chocolate chips (we like Guittard or Ghirardelli)

Instructions

  1. To Make the Ice Cream:
  2. 1 Mix pureed bananas into base with an immersion blender or a hand mixer.
  3. 2 Process in an ice cream maker according to manufacturers instructions.
  4. 3 Meanwhile, in a wide saucepan, melt butter and brown sugar together and bring to a boil over
  5. medium heat.
  6. Add rum, let flame, bring back to a boil, and turn off heat.
  7. Let caramel cool.
  8. 4 Transfer churned ice cream to a bowl and fold in caramel to make an attractive swirl.
  9. 5 Scrape into an airtight storage container.
  10. Freeze for a minimum of 2 hours before serving.
  11. To Make the Cookies:
  12. 1 Mix wets: Place butter in a saucepan and set over low heat until just half is melted.
  13. Cool for 5 minutes.
  14. 2 Pour cooled butter into a large bowl.
  15. Add sugar and whisk to combine.
  16. Whisk in egg and yolk, one at a time, then whisk in vanilla.
  17. Set aside.
  18. 3 Mix dries: In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda.
  19. 4 Add dries, one third at a time, to wets, mixing with a rubber spatula or wooden spoon to combine.
  20. Fold in chocolate chips until evenly distributed.
  21. 5 Wrap bowl with plastic wrap and refrigerate for at least 20 minutes.
  22. 6 Preheat oven to 325 degrees, with racks in lower and upper thirds of oven.
  23. Line two half-sheet baking pans with parchment paper.
  24. 7 Form dough into balls about the size of whole walnuts and place 2 inches apart on prepared baking sheets.
  25. 8 Bake for 10 to 12 minutes, or until edges are light brown and centers are still wetdont overbake.
  26. 9 Immediately transfer cookies to a cooling rack.
  27. Let cool for 1 hour before serving.
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