A couple of months ago, my husband and I went to a restaurant in New Orleans. When it came time for dessert, we decided to split something, but the problem with splitting with my husband is the dessert cannot contain any chocolate, caramel or peanut butter (he hates it all). I know…poor guy doesn’t know what he’s missing! Luckily, this particular restaurant had a bananas foster torte, so I knew we were set. It was absolutely delicious, indulgent and rich. In fact, I’m SO glad we split it, because there was no way I could eat the whole thing. Ever since then, bananas foster has been fresh on my mind. I had to make a fun recipe with this classic New Orleans favorite.
I’m thrilled to be working with Calphalon again to review their brand new Elite Nonstick cookware, which is sold exclusively at Williams-Sonoma. It’s currently for sale on their website, and will be in stores on September 27th. I’m sure you guys know that I love using nonstick cookware, but one of the biggest issues I’ve faced is being limited to wooden or silicone utensils. This line is safe for metal utensils (fork out your whisks!). Yep…I’m serious! This cookware also comes with a textured sear surface, which is awesome because you can get the sear that you usually get from stainless steel, but with the convenience (hello, easy clean-up) of a nonstick pan. This line of cookware is also dishwasher safe.
Calphalon sent me this 3 piece set to review, and asked me to create a modern twist on a classic recipe, using one of the pans. With that in mind, I grabbed the 10″ pan, some bananas and got to work! The end result is homemade bananas foster ice cream, topped with warm bananas foster, contained in a cinnamon sugar wonton cup. I hope you like bananas for this one, y’all, because there is plenty of sweet banana flavor in this recipe!
For the ice cream, I omitted the rum, because even though the alcohol cooks off, I didn’t want to chance the ice cream not setting up properly. I suggest making the ice cream one day before you plan on serving these desserts, so the ice cream can be a scoop-able consistency.