- 4 tablespoons unsalted butter
- 1/2 cup brown sugar
- 1/4 cup banana liquor
- 1/4 cup dark rum
- 2 ripe bananas, peeled, cut into 1/2 round slices
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 2 pints vanilla bean ice cream, slightly thawed
- 8 ounces Meyers dark rum
- 1 cup whipped cream
- 1 pinch cinnamon
- 4 maraschino cherries, stem on
- slice banana, garnish
How to Make It
Freeze 4 to 6 tall classic Milkshake glasses.
Peel the bananas, cut into 1/2 inch long circles, set to the side. In a medium sauté pan over medium heat add the butter, brown sugar and cinnamon, stirring frequently cook until the sugar dissolves. Pulling the sauté pan away from the flame add the banana liquor, (flambé if you wish here) stirring into the butter and sugar. Place the bananas into the pan, cook the bananas until they are medium brown and caramelized, about 6 to 8 minutes. Finish the bananas with the salt, pull off the stove, place into a medium bowl to cool, reserve to the side.
In a blender combine the dark rum, bananas foster, and vanilla bean ice cream. Blend until smooth and creamy, pour into glasses. Garnish each milkshake with a dollop of the whipped cream, dust with cinnamon place a maraschino cherry and hook a slice of banana on side of glass. Finish the top with whipped cream. Serve immediately with a long straw.