Bananas Foster Pancakes

Whole wheat pancakes topped with sweet bananas in syrup.

Hey it's Friday the 13th.  I love Friday the 13th mostly because I can usually find a Jason (Friday the 13th) movie marathon on TV and I love slasher/any horror films.  Tonight is even more special because it's also a full moon.  That means even more strange things may happen tonight...cool.

Anyway...

I had never had bananas foster before this breakfast.  I thought of the idea when I saw someone make crepes with bananas foster, on another blog.  I decided it would also be good on pancakes.  I searched online for bananas foster recipes and found a general consensus of brown sugar, butter, bananas, and dark rum.  The amounts all varied depending on how many servings the recipe made so I just made a small batch for two.  The pancakes can be your favorite recipe I used my whole wheat pancakes to make this a little bit healthier (and they are my favorite). It was good but I still prefer maple syrup on my pancakes.  I wonder if you could do all of this in maple syrup....hmm I've got something new to try (but my husband hates warm maple syrup; maybe it would be ok in this instance).

Bananas Foster Pancakes

Ingredients:

1 recipe of Whole Wheat Pancakes
1/4 cup brown sugar
1/4 cup butter
4 small bananas, sliced thick
1 oz dark rum
toasted pecans, chopped

Make pancakes according to directions.  Set aside to keep warm.

Meanwhile heat a skillet over medium heat.  Add the butter and brown sugar mixing until it becomes syrupy and starts to bubble.

Add the bananas to they syrup and stir to coat well then add the dark rum and flambe.  I just lit the rum with a long lighter and stood back until the flame died (be careful make sure there is nothing flammable near your stove).  You probably don't have to flambe this just let it cook for a few minutes to burn off the alcohol but it's so much fun.

Pour bananas and syrup over pancakes, top with chopped pecans, and serve.

Makes 2-3 servings.

Enjoy.

Linked to:  Best of the Weedend, Pretty Pintastic, Saturday Night Fever, Share it Sunday, See ya in the Gumbo, Two Cup, Lou Lou Girls, Teach Me, Brag About It, Tasty Tuesday, Whimsy Wednesday, Wonderful Wednesday, Eat Create Party, Freedom Friday


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Tropical Fruit Salad

A fruit salad made with pineapple, mango, and banana tossed in coconut milk.

First I must tell you that I will be out of town for 2 weeks and will not post during this time so see you in 2 weeks.  Now back to the fruit salad.

For those of you who do not know it's mango season.  Yes you can buy them in stores, but one of my favorite things about being in Hawaii is that they grow all over.  My husband passes a park on his way to work (he bikes) that has lots of big mango trees.  Apparently no one picks the fruit and it just piles on the ground and rots where it falls.  What a waste (at least birds and other animals are happy).  So my husband has been bringing some mangos home with him, any that fall to the side of the road and are fresh, usually they are perfectly ripe or will ripen in a few days.   For the past 2 weeks we have had fresh mango on hand.  They are great in smoothies, but I wanted a fruit salad so this is my creation.

Ingredients:

1/2 Pineapple, cubed (about 2 cups)
2 large bananas, sliced
2 mangos, chopped
1/4-1/2 cup coconutmilk

The most difficult part of this salad is cutting up all the fruit.  I eat pineapples and mangos so often now that this is simple.  There are plenty of tutorials online to show you how it's done if you need help.  The work is well worth it.

In a large bowl toss the fruit together to combine.  Then add the coconut milk and toss to coat.  I sweetened the coconut milk a little (1 cup powdered sugar to an entire can) you can too or not what ever you prefer.  If you feel a little naughty add some coconut flavored rum to the mix for an adult salad.

This serves two and makes a great afternoon snack, a dessert, or accompaniment to an evening meal.  I also used this salad as the filling for my Sourdough Crepes.

You can double this recipe, I just had to wait for more mangos to ripen, if you have leftover salad it makes a great blended drink or smoothie.  Just add some milk, yogurt, or kefir then blend until smooth.  You can add some coconut rum and have a delicious cocktail. The picture is not great, but I was much more interested in drinking it; the photo was just an after thought.

Enjoy.

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