I can still vividly recall my first Bananas Foster experience…. and yes, it was an experience! I was in my early twenties and living in New Orleans. I had THE most phenomenal brunch at Brennan’s restaurant on Royal Street (in New Orleans) and just when I thought I couldn’t eat another thing the bananas foster cart showed up for a table-side preparation. Ice cream, booze, and theatrics in the form of flames…. What’s not to like? Needless to say I indulged.
While there is some debate about the true origin of this dish the most widely accepted historical account is this one. You won’t soon forget any visit to Brennan’s restaurant or your first or last bananas foster.
I don’t know about y'all but I love having “dessert” for breakfast? Therefore, I’ve given this iconic New Orleans dessert a makeover for your blender. Instead of the rum and sugar that give the dessert its phenomenal caramel flavor, blackstrap molasses is the star ingredient.
Please note: all molasses is not created equal! Blackstrap molasses has the most health benefits and the least sugar content so don't settle for another type of molasses.
So while there may not be the theatrics of a table-side flambé presentation or rum (although this would be great as a healthier adult "milkshake"!) you won’t miss either when you get to enjoy this treat for breakfast.
Yield: 1 serving (about 2 cups)
Ingredients:
1 c non dairy milk of choice
1 frozen banana
1 serving vanilla protein powder of choice
2 t unsulfured blackstrap molasses
⅛ t Cinnamon
seeds from one vanilla bean, optional
Process:
Place all ingredients in blender
Blend until fully combined and pour into glass
Top with fresh banana slices, if desired, and enjoy!
Notes: Coconut, cashew, or almond milk will work well with this recipe.
About this Recipe:
vegan paleo AIP dairy free egg free gluten free