Toby’s Corner was one of those “special occasion” places where you took someone you wanted to impress. It was a swanky restaurant in the historic district, the old Sun Center building, in downtown Gainesville, FL. Since we were living on a beginning teacher’s salary and a graduate assistant stipend we didn’t eat there very often. But when we did we always ordered the Bananas Foster – it was their signature dessert prepared tableside with great panache. I waited for the perfect opportunity to get the recipe, all I had to do was pay attention when the waiter rolled the linen-covered cart up to the table to give us the show whose grand finale involved flaming the brandy for dramatic effect. Scribbled quickly on a scrap of paper from my purse I treasured that recipe and quickly transferred it to a notecard and stashed it in my recipe file. Now we could have that special dessert at home!
For those of you who’ve never had Bananas Foster it’s a warm caramel sauce with ripe bananas poured over vanilla ice cream for a hot-cold-creamy dessert sensation. I haven’t changed the recipe very much at all from the original, just tweaked the sweeteners so it doesn’t use quite so much refined sugar, so even if the restaurant isn’t there anymore you can still get a taste of what it was like when you make this dessert for you own special occasion. Much of the alcohol does burn off during preparation, but if you don’t want to use it then simply leave it out. The fresh orange and lemon still give it plenty of flavor. Serve this over homemade vanilla ice cream from our free ice cream e-book. To get your copy just click the link on the right hand side of this page, sign up for our newsletter, and we’ll send you the e-book with 10 delicious homemade ice cream recipes right away!
Bananas Foster Toby’s Corner Style
Have the ice cream portioned into four bowls and keep them chilled while you make the sauce. Melt together 3 Tablespoons each of butter, sucanat and real maple syrup in a wide, flat pan. Continue cooking and stirring until the mixture gets bubbly and thickens. Add the juice of 1/2 of an orange and 1/2 of a lemon plus 1/2 teaspoon of ground cinnamon. Stir and heat until bubbly again. Then add 3 Tablespoons each of Creme de Banana liqueur and brandy, flambe if desired, and then slip two bananas that have been peeled, sliced lengthwise and then again in crossways to form 8 total pieces into the warm caramel mixture. Coat the bananas with the sauce stirring to let them get warm, and then spoon the mixture over bowls of vanilla ice cream.
- 3 Tablespoons butter
- 3 Tablespoons sucanat
- 3 Tablespoons real maple syrup
- ½ orange
- ½ lemon
- ½ teaspoon ground cinnamon
- 3 Tablespoons Creme de Banana Liqueur
- 3 Tablespoons brandy
- 2 ripe bananas, peeled and slice lengthwise and again across
- 4 bowls vanilla ice cream
- In a wide but somewhat deep pan (or a flambe pan), melt together the butter, sucanat and maple syrup stirring until melted and bubbly.
- Squeeze in the juice of half an orange and half a lemon, plus ½ tsp cinnamon stirring well.
- Return to bubbling.
- Add the banana liqueur and brandy (if desired) and flambe.
- Add the sliced bananas stirring to coat the bananas in the sauce as they warm.
- Divide the sauce between the bowls of ice cream and serve immediately.
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