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Bananas Foster Sandwich

Bananas Foster Sandwich 4.000

James M. Thresher for The Washington Post

Real Entertaining Mar 3, 2010

Bananas Foster, a favorite News Orleans dessert, is a wonderful concoction of bananas sauteed with butter and brown sugar, flambeed with rum and served over vanilla ice cream. This interpretation, using a sandwich grill that compresses bread and filling into sealed triangular pies, is less spectacular and more practical. These sandwiches contain everything but the ice cream, which can be served as a topper.

This recipe requires the use of a sandwich grill, such as the Cuisinart Sandwich Grill. White bread can be substituted for the egg bread.

Make Ahead: The banana filling can be made up to 2 hours in advance and refrigerated in an airtight container. The bread slices can be buttered and sugared ahead of time, but the sandwiches must be assembled and grilled at the last minute.


Servings: 4
Ingredients
  • 2 small bananas, cut lengthwise into quarters, then cut into 1/2-inch pieces (1 cup)
  • 1/2 cup toffee bits, such as Heath Bits O Brickle
  • 2 tablespoons dark rum, preferably Myers's
  • 4 teaspoons salted butter, at room temperature
  • 4 slices egg bread, such as brioche or challah, trimmed to fit into a compartment of a sandwich grill, about a 4 1/2-by-5-inch rectangle (may substitute white bread)
  • 4 teaspoons sugar
  • Vanilla ice cream, for serving

Directions

Combine the bananas, toffee and rum in a small bowl; toss to incorporate.

Spread 1 teaspoon of the butter on one side of each slice of bread, then sprinkle 1 teaspoon of the sugar on each of the buttered sides. Press lightly to help the sugar adhere.

Turn on the sandwich grill.

Place 2 slices of the bread on a piece of aluminum foil or on a shallow plate, with the buttered sides down. Spoon the banana filling in the center of each of the 2 slices, leaving a 1/2-inch border around the edges. Top with the other slices of bread, buttered side up, to form 2 sandwiches.

When the grill is ready, place the sandwiches on it, close the lid and cook until the green light comes on (about 2 minutes). Remove the sandwiches and separate them into triangles.

Top each triangle with vanilla ice cream; serve immediately.


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Recipe Source

From Real Entertaining columnist David Hagedorn.

Tested by David Hagedorn.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (not including ice cream): 384


% Daily Values*

Total Fat: 16g 25%

Saturated Fat: 9g 45%

Cholesterol: 41mg 14%

Sodium: 385mg 16%

Total Carbohydrates: 53g 18%

Dietary Fiber: 2g 8%

Sugar: 29g

Protein: 4g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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