bruléed bananas

bananas brulée

by jani on June 5, 2012

When my sweetheart and I were first married, we lived in the San Francisco Bay area. One of our favorite restaurants was Horatio’s on the San Leandro Marina. They had a killer dessert that HB began making before it started popping up on menus across the nation. Creme Brulée in French means burnt cream. HB has made all kinds of versions of this recipe; my favorite being, maple creme brulée (which I will probably feature in a future post).

Imagining how good this dessert would be using bananas, (because I love caramelized bananas in any form), I came up with this dessert. I made this for my grandkids this past weekend and one of my grandsons exclaimed, “I love this, Grandma! Can you make me a whole dish for my birthday?” That’s when ya know, you hit it out of the ballpark! Yes! I love to put smiles on their darling faces! So here it is – my Bananas Brulée:

 

Ingredients:

  • 2 cups flour
  • 1 cup butter
  • 1/2 cup powdered sugar
  • 1-8 oz pkg cream cheese
  • 1/2 jar marshmallow cream
  • 1 Tbsp lemon juice
  •  2-3 tsp milk (to thin cream cheese mixture)
  • 3-4 bananas sliced
  • sugar
  • kitchen torch for brulée

 

Combine 2 cups flour with 1/2 cup powdered sugar, mix. Cut-in 1 cup butter. You can use a pie crust cutter, but I’m using a knife. Cutting in shortening or butter for any crust got its name from originally using a knife to “cut-in” the shortening.

 Press mixture into a 9×13 casserole dish. I cover mixture with a sheet of waxed paper and use a spatula to get a good, strong press.

It’s now ready to bake on center rack in 350F preheated oven for 20 minutes. Allow crust to completely cool.

In mixing bowl add one 8-oz package cream cheese, 1/2 jar marshmallow cream and 1 Tbsp lemon juice. Blend together with hand blender until completely smooth. Add milk to the consistency of thickness of frosting. Spread evenly over cooled crust.

Slice approximately 3 bananas and place in rows onto cream cheese mixture.

Sprinkle 1/2 tsp granulated sugar to each banana piece, readying it to be bruléed.

Using kitchen torch (we purchased ours at William-Sonoma), burn each banana piece in a circular motion until dark brown caramelizing takes place.

When completed, the dish should like this:

Chill until ready to serve.

Tell me this doesn’t look good!

 

If you have any questions you can contact me, jani{at}janiserendipity.com. I sure hope you enjoy this as much as my grandsons!

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