Bananas Foster Vegetarian
- 30m Prep Time
- 20m Cook Time
- 50m Ready In
A vegetarian twist on the classic New Orleans dessert, featuring bananas flambéed with rum and banana liqueur, then used as filling for dumplings. Served with ice cream and extra liqueur.
Ingredients
- 1 1/2 lbs Cocoa All-Purpose Egg Dough
- 60 store-bought dumpling skins
- 6 tbsp unsalted butter
- 1 cup light brown sugar
- 1/2 tsp kosher salt
- 1/2 tsp ground cinnamon
- 5 firm, medium-large ripe bananas halved lengthwise and crosswise
- 1/3 cup Banana Liqueur
- 1/3 cup gold/amber or dark rum
- Vanilla or banana ice cream for serving
Nutrition (per serving, estimated)
Estimated based off 6 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 306 mg
- Iron: 4.32 mg
- Magnesium: 329 mg
- Phosphorus: 348 mg
- Potassium: 4384 mg
- Zinc: 2.36 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 1/2 lbs Cocoa All-Purpose Egg Dough
- 60 store-bought dumpling skins
- 6 tbsp unsalted butter
- 1 cup light brown sugar
- 1/2 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1/3 cup Banana Liqueur
- 1/3 cup gold/amber or dark rum
Prepare
- 5 firm, medium-large ripe bananas, halved lengthwise and crosswise
- Vanilla or banana ice cream, for serving
Let's Cook
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Step 1.
Prepare the Cocoa All-Purpose Egg Dough according to the instructions on the referenced page, or set out 60 store-bought dumpling skins. Keep covered with a damp towel to prevent drying.
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Step 2.
In a large skillet over medium-low heat, melt 6 tablespoons unsalted butter. Add 1 cup light brown sugar, ½ teaspoon kosher salt, and ½ teaspoon ground cinnamon. Cook for 2 to 3 minutes, stirring constantly, until the sugar is mostly dissolved and the sauce has slightly thickened.
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Step 3.
Add the halved bananas to the skillet, increase the heat to medium-high, and sauté for 4 to 5 minutes, flipping the bananas once, until they are light brown on both sides.
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Step 4.
Remove the skillet from the heat. Pour in ⅓ cup Banana Liqueur and ⅓ cup rum; do not stir. Carefully ignite the liquid with a long-reach lighter and let the flame die out naturally, about 1 minute.
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Step 5.
Using tongs or a spatula, remove the bananas from the pan, shaking off excess sauce so most remains in the pan, and transfer them to a cutting board.
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Step 6.
Return the sauce-filled pan to medium-high heat and simmer for 1 to 2 minutes, stirring occasionally, to cook off the alcohol and thicken the sauce slightly. Remove from heat and let cool.
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Step 7.
Once the bananas are cool enough to handle, chop them into small pieces. When both the bananas and sauce have cooled to room temperature, combine them in a bowl and stir to incorporate. Cover and refrigerate for at least 30 minutes before using.
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Step 8.
Form the dumplings using the chilled filling according to the dumpling-forming instructions on the referenced page.
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Step 9.
Pan-fry the dumplings according to the pan-frying instructions on the referenced page until golden brown and crispy.
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Step 10.
Serve the warm dumplings on a platter surrounding scoops of vanilla or banana ice cream. Drizzle everything with additional Banana Liqueur.