Bananas Foster With Ancho Chile Liqueur

I came across these red bananas the other day. They are much more flavorful than the more common yellow bananas. I wanted to do something special with them. I’ve been wanting to make Bananas Foster for a long time and finally got around to it.

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In preparation for making the Bananas Foster I made a frozen mango “ice cream” using mango pulp and coconut milk. I simply whisked the two together, added a pinch of xanthan gum and put it in the freezer. Before it froze all the way I took it out of the freezer a couple of times and whisked it again.


Using my stovetop Belgian waffle iron I made whole wheat/buckwheat waffles.

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I melted butter and palm jaggery in a skillet. When it was hot and bubbly I mixed in coconut milk. Then I slid in the bananas and toasted chopped hazelnuts.


After cooking the bananas on both sides I sprinkled cinnamon on top, poured in Ancho  Chile Liqueur, ignited the alcohol fumes and let them burn off.

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This dish turned out to be much simpler to make than I anticipated.

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5 thoughts on “Bananas Foster With Ancho Chile Liqueur

  1. Thank you! I wish I had used more of the Ancho chili liqueur than I did because I was hoping for more of a heat component which was barely noticeable. I was pleased with the choice of using palm jaggery because the end result wasn’t sickeningly sweet as it might have been had I used the usual brown sugar.


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