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Bananas Foster Angel Food Cake Recipe from Boatwright's, Port Orleans Riverside


Bananas Foster Sauce:
4 ripe bananas, peeled and sliced in half lengthwise
2 tablespoons water
4 tablespoons butter
1 cup brown sugar
1/2 tablespoon cinnamon
2 tablespoons banana liqueur
1/4 cup dark rum
Angel food cake, for serving
Vanilla ice cream, for serving
6 fresh mint sprigs, for garnish

Mint Simple Syrup:
3 tablespoons fresh mint, chopped
3/4 cups water
3/4 cups sugar

Yield: 4-6 servings


For bananas foster sauce:

Cut bananas in 1-inch pieces. Top with 2 tablespoons water and set aside.

Melt butter in a heavy skillet over medium heat. Add sugar and cinnamon and cook, stirring until sugar is almost dissolved, about 2 minutes.

Add banana liqueur (mixture will bubble). Carefully add the rum; the alcohol will flame on its own, then die down.

Add bananas and water to the skillet, turning bananas with a spoon as the liquid caramelizes. Remove from heat and keep warm.

For mint simple syrup:

Puree the mint in a blender.

Bring water to a boil in a small, heavy-bottomed pot. Add mint and steep for 10 minutes. Pour liquid through a fine mesh strainer. Keep the water, discard the mint.

Bring the mint water back to a boil and add the sugar, boiling about 3 minutes until clear and reduced to a thin syrup.

To serve:

Place 2 slices angel food cake in a generous serving bowl. Add a scoop of vanilla ice cream to the side.

Pour bananas foster sauce over the angel food cake.

Drizzle mint syrup over ice cream; garnish ice cream with a sprig of mint.



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