Awhile back, I told you how much I love Gaido's, a historic seafood restaurant in Galveston, Texas. A few weeks ago, Mr. Ommy Noms and I took a day trip to Galveston and made a beeline straight for the restaurant. After stuffing ourselves full of shrimp and oysters, the Mister handed me a dessert menu and told me to pick one. The winner was Banana Bread Foster, and we certainly did not regret the decision. In fact, we loved it so much that I went to the gift shop and bought the cookbook!
To make this impressive dessert, a thick slice of moist banana bread is griddled in a brown sugar and rum butter until it develops a crisp candy-like coating. It is then finished with homemade creme anglaise and ice cream.
You can use any dense banana bread as a base for the dish. (I used this one.) Do be aware that this is not the most beginner-friendly recipe. As written, the recipe calls to burn the alcohol off of the rum over high heat. I wasn't comfortable with that technique, so I simmered it over medium-high for a few minutes instead. In addition, there is a fine line between a perfectly caramelized coating and a burnt one. Keep a close eye on the bread, checking after 1-2 minutes per side.
Adapted from Gaido's Famous Seafood Restaurant Cookbook
Serves 3 (Recipe has been scaled down)
4 tbsp unsalted butter
1/2 cup packed brown sugar
4 tbsp rum
3 1/2-inch thick slices of dense banana bread
Ice cream and creme anglaise (recipe following)
1. Burn off the alcohol from the rum in a saucepan over high heat. Reduce heat to medium when the alcohol has burned off. Add the butter to the saucepan and stir to melt. Add the brown sugar and mix well.
2. Cook the banana bread slices in the butter mixture until a caramelized coating forms. Turn to cook the other side.
3. Remove to a plate and drizzle with creme anglaise. Top with ice cream and enjoy!
Creme Anglaise Ingredients
2/3 cup half-and-half
1/4 tsp vanilla extract (or 2-inch piece of vanilla bean, split)
2 egg yolks
3 tbsp sugar
Creme Anglaise Directions
1. Bring the half-and-half and vanilla just to a boil in a heavy saucepan.
2. Beat the egg yolks and sugar in a mixing bowl. Add one third of the hot mixture to the egg mixture; stir well. Stir the egg mixture into the half-and half mixture. Cook over medium heat, stirring constantly, until the sauce coats a spoon. Do not boil.
3. Strain through a fine strainer in to a bowl and chill over an ice bath. Cover and refrigerate for up to 4 days.