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Ingredients
- 8 tablespoons Kerrygold Unsalted Pure Irish Butter, divided
- 1 cup light brown sugar
- ½ teaspoon McCormick Ground Cinnamon
- ⅓ cup root beer
- ½ teaspoon rum extract
- 1 (12 oz) Bakery pound cake
- 4 bananas
- 4 cups Tillamook Vanilla Bean Ice Cream, for serving
- ¾ cup whipped cream, for serving
Steps
- Combine in cast iron skillet: 4 tablespoons butter, brown sugar, cinnamon, root beer, and rum extract until blended. Bring to a simmer on medium; cook 4–6 minutes, stirring occasionally, until sugar is dissolved and liquid is slightly thickened.
- Meanwhile, preheat grill (or grill pan) on medium. Melt remaining 4 tablespoons butter. Trim edges of pound cake, then cut into 6 slices. Coat each side of slices with 1 teaspoon melted butter. Peel bananas, then slice into 1-inch-thick rounds.
- Add bananas to skillet and cook 1–2 minutes, stirring occasionally, until bananas are well coated and sauce is thickened. Arrange pound cake slices on grill and cook 1–2 minutes on each side until grill-marked.
- Arrange pound cake on serving plates; top evenly with bananas foster, ice cream, and whipped cream. Serve.
Amount per ⅙ recipe serving: Calories 850, Total Fat 46g, Sat Fat 28g, Trans Fat 1g, Chol 205mg, Sodium 70mg, Total Carb 103g, Fiber 2g, Total Sugar 82g, (Incl. 65g Added Sugars), Protein 9g, Vitamin D 6%, Calc 20%, Potassium 10%