Featured Recipe
Twisted Bananas Foster Shake
By Kate
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Caramelized bananas, toasted nuts, and a splash of rum turned into an indulgent milkshake. Rim the cold glass with sticky caramel and chopped walnuts for crunch. Sauté banana slices in browned butter and panela sugar; ignite with dark spiced rum for deep caramel notes. Blend with rich vanilla ice cream and whole milk until velvety. Whipped cream and a drizzle of salty caramel finish. Swap rum for bourbon or use maple syrup instead of caramel for a twist. Chill the glass well to trap caramel better and toast nuts slightly for extra depth.
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Prep:
6 min
Cook:
8 min
Total:
14 min
Serves:
1 serving
dessert
cocktail
milkshake
banana
Introduction
Caramel-coated glass rims trap sticky sweetness; cold glass stops caramel running wild. Toast nuts first to deepen taste and crunch—a quick step often skipped but vital. Browning butter slowly unlocks nuttiness without burning; bubbles small and frequent, not crackling. Gentle simmer of banana slices softens flesh, edges turn amber, aroma rich and lightly sweet. Flick the flame carefully on rum; low blue shoot of fire, not a flare-up that burns sugar bitter. Blending quick but watch texture—too long and shake thins out. Whipped cream thick, cold companion to warm banana chunks. Maple syrup or bourbon swap. Freeze glass, garnish with nuts for texture contrast. Keep control on flame safety; under eye always. A balance of warm, cold, crunchy, creamy.
Ingredients
About the ingredients
The glass chill slows caramel dripping, making the rim coat stick. Use mason jars with wide mouths for easier dipping and nut-crusting. Panela sugar or dark brown sugar delivers deeper molasses flavor than white cane sugar—crucial here. Toast walnuts or pecans in a dry skillet until fragrant before chopping; raw nuts dull the finish. Butter must brown gently—no black spots, just golden sheen and nutty scent. Rum flavor shines brightest if you don’t overcook; alcohol burns off fast, flames extinguish soon, leaving caramelized sugars and warmth. Use whole milk for richer body; non-dairy alternatives thin out. Vanilla ice cream with high butterfat gives smooth texture, don’t substitute with frozen yogurt unless you like tang. Caramel sauce thick enough to cling but pourable improves rim adhesion. Have long matches or a long lighter ready for ignition safely.
Method
Technique Tips
Don’t rush the butter browning step—too hot, you burn sugar bitter, too cool, sugar melts blandly. When bananas slide in, listen to that faint sizzle—it signals proper maillard reaction starting. Watch banana edges closely; too soft means mush, too firm means undercooked flavor. Ignite rum immediately after adding for a brief but intense flame; it’s key to cook alcohol off without burning sugars to burnt bitter taste. If flame dies quick, that’s good; let it calm down before blending to avoid ruining ice cream with super hot bits. Blend pulses to keep some texture, not full puree. Use spoon to loosen nuts on rim if clumped. Whipped cream freshly whipped holds better on thick top than canned. Serve within 5 minutes of blending to keep textural contrasts alive. Safety first when flaming—keep pan edge away, have lid nearby in case.
Chef's Notes
- 💡 Chill glass well. Helps keep caramel sticky. A cold rim slows drips too; important for coating. Freeze for at least 7 minutes. Rushing it ruins that.
- 💡 When browning butter, keep it on medium-low. Sounds matter. Listen for gentle bubbling, not hard crackling. Watch for that golden sheen, smoky aroma.
- 💡 Banana prep crucial. Sauté until golden edges form. Soft inside, crispy edges, seen and heard. Too much heat, mushy bananas lost flavor. Keep an eye.
- 💡 If igniting rum, safety first. Tilt pan, don’t wave flame near face. Flames quick, low too. Just a brief flare. Best for caramel notes without burning.
- 💡 Use whole milk. Creamier result, no substitute for texture. Non-dairy might thin it out. Adjust milk for desired thickness. Less for indulgent feel.
Kitchen Wisdom
How can I store leftovers?
Keep blended shake in fridge for a bit. Can separate. Re-blending can help if too thin. Enjoy next day.
What if my bananas aren’t ripe enough?
Picking ripe matters. They need softness for caramelization. Wait a bit longer, or use microwave low. Watch closely.
Nuts too soft?
No problem. Toast again in a dry pan. Just a minute or two until fragrant. Crisp texture adds depth, brings flavors alive.
Swap ingredients?
Sure, maple syrup works great. Bourbon can replace rum easily. Experimenting brings fun. But timing stays key for proper blending.
