Bananas Foster Freezer Pops
Bananas Foster became famous in the 1950s when chefs at a New Orleans restaurant would sautée bananas in rum, banana liqueur, and brown sugar and then set the alcohol on fire for a dramatic show. While this recipe does not call for setting fire to anything, it does replicate the sweet banana flavorings that made this dish legendary.
Yield: 4 to 6 servings
2 large ripe bananas, mashed
½ cup Cool Whip
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon rum extract
1 tablespoon caramel sauce
In a medium bowl, mix together mashed bananas and Cool Whip. Stir in vanilla, cinnamon, nutmeg, and rum extract until well blended. Add caramel sauce and stir until caramel is lightly swirled into mixture. Spoon mixture into Popsicle molds or paper cups. Freeze for 4 hours or until solid.
From Best Dump and Freeze Treats
By Monica Sweeney
Bananas Foster became famous in the 1950s when chefs at a New Orleans restaurant would sautée bananas in rum, banana liqueur, and brown sugar and then set the alcohol on fire for a dramatic show. While this recipe does not call for setting fire to anything, it does replicate the sweet banana flavorings that made this dish legendary.
Yield: 4 to 6 servings
2 large ripe bananas, mashed
½ cup Cool Whip
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon rum extract
1 tablespoon caramel sauce
In a medium bowl, mix together mashed bananas and Cool Whip. Stir in vanilla, cinnamon, nutmeg, and rum extract until well blended. Add caramel sauce and stir until caramel is lightly swirled into mixture. Spoon mixture into Popsicle molds or paper cups. Freeze for 4 hours or until solid.
From Best Dump and Freeze Treats
By Monica Sweeney
