Bananas Foster Gingerbread Flambé
30m prep 25m cook 55m ready
A dramatic New Orleans-style dessert featuring gingerbread cupcakes, bananas Foster sauce, and vanilla ice cream, flambéed tableside for a spectacular presentation.
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Ingredients
- 1 fresh ginger
- 3/4 cup ripe banana mashed
- 1/4 cup cognac
- 6 tbsp unsalted butter
- 1/3 cup blackstrap molasses
- 3/4 cup dark brown sugar
- 1 egg
- 2 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 3/4 tsp nutmeg
- 3/4 cup dark brown sugar
- 6 tbsp unsalted butter
- 3 tbsp light corn syrup
- 3 tbsp cognac
- 3 tbsp crème de banana
- 4 bananas sliced lengthwise
- Vanilla ice cream for serving
- 1 box instant devil's food pudding mix
- 1 cup milk
- 1/4 cup vodka
- 1/2 cup unsweetened cocoa powder
- 3 oz bittersweet chocolate chopped
- 3/4 cup unsalted butter
- 1 1/2 cup sugar
- 4 eggs
- 1 tsp vanilla extract
- 1 tsp kirsch
- 1 tbsp cherry liqueur
- 1 tbsp chocolate liqueur
- 2 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup sour cream
- 1 lime juiced
- 3/4 cup sugar
- 2 cup frozen sweet cherries
- 2 tsp cornstarch
- 1/4 cup kirsch
- 1 1/4 cup heavy cream
- 1 cup confectioners' sugar
- 1 tsp kirsch
- 24 maraschino cherries
- 2 cup all-purpose flour
- 1/4 cup sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 5 1/2 tbsp unsalted butter
- 3/4 cup buttermilk
- 2 eggs beaten
- 1 tsp vanilla extract
- 3 tbsp brandy
- 1 cup strawberries sliced
- 1 cup raspberries
- 1 cup blueberries
- 3/4 cup sugar
- 1/2 cup lemon juice
- 2 cup heavy cream
- 3 tbsp confectioners' sugar
- 2 tbsp brandy
- 1 cup unsalted butter
- 2 cup sugar
- 4 eggs
- 3 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- salt
- 1 cup milk
- 1 tsp vanilla extract
- 3/4 cup dark rum
- 4 tbsp unsalted butter
- 1 cup sugar
- 1/2 cup dark rum
- 3 tbsp confectioners' sugar
- 3 3/4 cup all-purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cloves
- 1 tsp cinnamon
- 1 tsp allspice
- 1 tsp nutmeg
- 1/2 cup salted butter
- 1 cup light brown sugar
- 1 cup sugar
- 4 eggs
- 1 1/4 cup honey
- 1 lemon juiced and zested
- 1 honey beer
- 1/2 cup salted butter
- 3 1/2 cup confectioners' sugar
- 1/2 cup honey beer
- 2 tbsp honey
- 2 cup mixed nuts
- 1/2 cup unsalted butter
- 3/4 cup brown sugar
- 2 eggs
- 2 tbsp fresh ginger grated
- 1/2 tsp vanilla extract
- 1/4 cup dark rum
- 1 3/4 cup all-purpose flour
- 1 1/2 tsp ground ginger
- 1 1/2 tsp baking powder
- salt
- 1/3 cup buttermilk
- 1/2 cup unsalted butter melted
- 1/2 cup sugar
- 1/4 cup honey
- 1/4 cup evaporated milk
- 1/4 cup light rum
- 2 tsp vanilla extract
- 1/2 cup candied ginger chopped
- Vanilla or rum-raisin ice cream to serve
- 1 cup unsalted butter
- 2 cup sugar
- 1 tsp vanilla extract
- 2 tbsp bourbon
- 4 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 cup whole milk
- 10 egg whites
- 3/4 cup unsalted butter
- 1 3/4 cup sugar
- 1/3 tsp salt
- 10 egg yolks
- 2 cup pecans toasted, then chopped
- 1 cup golden raisins chopped
- 1 1/2 cup assorted dried fruits chopped
- 1/2 cup candied cherries
- 1 1/2 cup unsweetened shredded coconut toasted
- 1 cup bourbon
- 1/3 cup orange juice
- 1 cup unsalted butter
- 1/4 tsp salt
- 3 cup confectioners' sugar
- 1/4 cup bourbon
- 1/4 cup half-and-half
- 3 cup all-purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter
- 2 cup sugar
- 1 tsp vanilla extract
- 6 egg whites
- red food coloring
- 2 cup Champagne
- 3/4 cup unsalted butter
- 4 cup confectioners' sugar
- 1/2 cup Champagne
- 1/4 cup whole milk
- 1 tbsp vanilla extract
- red food coloring
- 4 eggs separated
- 1/2 cup walnuts ground fine
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 2 tsp baking powder
- 2 cup walnuts chopped
- 1 salted mixed nuts chopped
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter melted
- 2 eggs beaten
- 2 tbsp spiced rum
- 1/4 cup honey
- 1/4 cup spiced rum
- Toasted meringues store-bought or homemade
- 3 egg whites at room temperature
- 5 tbsp sugar
- 3 egg yolks at room temperature
- 3 tbsp sugar
- 1/2 cup all-purpose flour sifted
- Confectioners' sugar for dusting
- 2 pack mascarpone cheese
- 3 eggs separated
- 6 tbsp sugar
- 3 tbsp hazelnut liqueur
- 3 tbsp dark rum
- 1/4 cup coffee liqueur
- 1 cup heavy cream
- 1 3/4 cup espresso or strong-brewed coffee
- 1/3 cup cocoa powder
- 1 1/2 cup assorted dried fruits chopped
- 1 tsp fresh ginger grated
- 1/2 cup golden raisins
- 3/4 cup unsweetened flaked coconut
- 1 cup coconut rum
- 1 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cardamom
- 1/2 cup unsalted butter
- 3/4 cup dark brown sugar
- 1 egg
- 1 cup macadamia nuts or walnuts chopped
- 1/4 cup sugar
- 1/4 cup pineapple juice
- 1 lemon juiced
- 3 tbsp light rum
- 1 pack cream cheese
- 6 tbsp unsalted butter
- 3 cup confectioners' sugar
- 1 tbsp light rum
- 1/2 tsp fresh ginger grated
- 1/4 cup unsweetened flaked coconut
- 3/4 cup assorted dried pineapple, papaya, and mango
- 1/4 cup candied ginger
- 1/4 cup whole macadamia nuts or walnuts
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Create Shopping ListNutrition (per serving, estimated)
Estimated based off 181 of 213 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 504 mg
- Iron: 11.4 mg
- Magnesium: 175 mg
- Phosphorus: 783 mg
- Potassium: 1144 mg
- Zinc: 5.1 mg
Let's Cook
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Step 1.
Preheat the oven to 350°F. Grease two 12-cup cupcake pans.
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Step 2.
In a small saucepan, bring a 3-inch piece of fresh ginger and ½ cup water to a boil. Remove from heat and let steep for 15 minutes. Discard the ginger piece, then stir ¾ cup mashed ripe banana and ¼ cup cognac into the ginger water.
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Step 3.
In a mixing bowl, beat 6 tablespoons (¾ stick) unsalted butter, ⅓ cup blackstrap molasses, and ¾ cup dark brown sugar until creamy. Beat in 1 egg.
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Step 4.
In a separate bowl, sift together 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, and ¾ teaspoon nutmeg.
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Step 5.
Beat the flour mixture and the banana-ginger-cognac mixture into the butter mixture in three alternating additions, starting and ending with flour. Pour the batter into the prepared cupcake pans.
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Step 6.
Bake for 20 to 25 minutes, or until the cupcakes are golden brown and a toothpick inserted into the center comes out clean. Let cool in the pans for a few minutes, then transfer to a wire rack.
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Step 7.
While the cupcakes bake, make the Foster sauce: In a saucepan over medium heat, combine ¾ cup dark brown sugar, 6 tablespoons (¾ stick) unsalted butter, and 3 tablespoons light corn syrup. Stir until the mixture reaches a low simmer. Remove from heat and stir in 3 tablespoons cognac and 3 tablespoons crème de banana. Set aside.
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Step 8.
When ready to serve, heat a flambé pan in a warm oven (275°F) for 10 to 15 minutes. Remove the pan and place it on a hotplate in the center of the table.
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Step 9.
Arrange 4 bananas, sliced lengthwise, around the perimeter of the flambé pan. Add a few spoonfuls of the Foster sauce. Stack the cupcakes in the center of the pan.
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Step 10.
Top the cupcakes with vanilla ice cream and the remaining Foster sauce. Carefully ignite the sauce with a long fireplace match or propane barbecue lighter. Serve immediately.
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