Grand Marnier-Flavored Vegan Bananas Foster
Has it ever seemed as if your kitchen had it out for you? I felt like that tonight. In the matter of an hour I managed to nearly burn the finely shredded coconut and chopped walnuts I was toasting, drop them all over the floor when the heat went through my suddenly wet oven mitt, shoo the dogs out of the kitchen for attempting to eat the coconut and nut mixture, and made a product that tasted more like a cream sickle than bananas foster. It was as if I was at war with my appliances and kitchen accessories and they had rallied against me. Had I committed some indelible cooking crime in that small yellow-hued room that I cook in each day?
In any event, after escorting the dogs out of the kitchen, I vacuumed up the small mess off of my coconut-covered Pergo floor. Then, I vowed to remake bananas foster until the final product yielded a soft texture and rich, buttery flavor. At first bite, I realized this was no ordinary bananas foster, instead of rum, there was a subtle flavor of Grand Manier that lingered after swallowing each bite of bananas.
Another good thing came from tonight, besides the caramel colored bananas foster that is. For the first time, I tried non-dairy ice cream. While the vanilla-flavored, Coconut Bliss ice cream matched dairy ice cream in creaminess and texture, I found the flavor of dairy ice cream to be slightly better (but only slightly). While the flavor was largely vanilla, there was a noticeable hint of coconut. As a coconut-lover, I didn’t mind at all. It certainly enhanced the flavor of my dessert. I’m happy to say the somewhat-expensive pint of coconut ice cream will not be going to waste.
This night didn’t turn out so bad after all. I suppose if I really liked cream sickles it would have turned out even better. Read on for a bananas foster recipe that’ll leave you with a light flavor of orange-flavored liqueur.
Ingredients for Vegan Bananas Foster:
2 1/2 teaspoons of coconut oil
1/8 of a cup of real maple syrup
1/8 of a cup of organic vegan brown sugar
1/8 tsp of cinnamon
1 tsp of Grand Manier
A tiny bit of orange zest grated (about 1/16 of a teaspoon – otherwise it will overpower the bananas)
1 tbsp of pecans, chopped finely
2 not quite ripe bananas, sliced lengthwise and then halved
Your choice of vanilla ice cream to serve it with (I used the vanilla island flavor from Coconut Bliss)
1- Heat the coconut oil in a pan. After it has become a liquid add the maple syrup and brown sugar. Stir until the brown sugar, syrup, and oil are well combined. Then add the cinnamon, Grand Marnier, and orange zest.
2- When the mixture begins to bubble, add the pecans and the banana. Cook until the bananas begin to brown. Serve immediately with your favorite brand of vanilla ice cream.
I hope kitchen karma didn’t kick your butt, as it did mine. After having satisfied my stomach, I can finally put my dessert craving behind me (for tonight that is).