Submitted By: Cathy Parsons

Yield: Serves 4-6

Ingredients for Banana Foster:

  • 4 ripe bananas, peeled and sliced in half lengthwise and crosswise once
  • 2 Tbsp. butter
  • 2 Tbsp. canola oil
  • 1/2 cup NY State Maple Syrup
  • 2 Tbsp. dark rum, optional
  • 1 tsp. ground cinnamon
  • pinch salt
  • toasted walnuts, optional for garnish

Directions for Banana Foster:Heat the butter and oil in a large sauté pan. Sauté the bananas cut side down until golden and flip once and continue to cook for 2 more minutes. Be sure to keep tipping the pan to evenly coat the bananas with the oil/butter mixture. Add the NY State Maple Syrup and continue to cook until thick and syrupy, about 2 minutes. Turn heat off, add rum if desired and carefully return to the heat or use a stick lighter to ignite the rum. Add cinnamon and a pinch of salt and stir with a heat resistant spatula until the bananas are coated well. Turn off heat and serve warm over homemade maple nut ice cream and a sprinkle of toasted walnuts if desired. Ingredients for Homemade Maple Nut Ice Cream:

  • 1 cup whole milk
  • 1/4 cup granulated sugar
  • 1 Tbsp. pure vanilla extract
  • 1/2 tsp. salt
  • 2 cups heavy cream
  • 1 cup half and half
  • 1 cup NY State Maple Syrup
  • 1 cup chopped nuts of your choice such as walnuts and/or pecans, roasted

Directions for Homemade Maple Nut Ice Cream:To roast the nuts, chop on a cutting board first then sift out just the large pieces (the small pieces and skins will make the ice cream bitter). Place on a sheet tray and roast in a 350°F oven for about 10 minutes or until golden. Let nuts cool completely. Heat milk in a small saucepan until it begins to bubble around the edges. Add the sugar, vanilla and salt and stir until completely dissolved. Whisk in the cold heavy cream and half and half and the NY State Maple Syrup. Pour into a freezer safe bowl and let chill in the refrigerator for at least 4-6 hours or overnight to develop flavors. Once the ice cream mixture has chilled in the refrigerator, stir well, then freeze, covered, for 2 hours. Mix with a hand mixer after 2 hours of freezing then place back in the freezer for another 2 hours. Mix once again with the hand mixer. Freeze 2 more hours. Mix with the hand mixer again and fold in the nuts by hand. Return to the freezer until desired thickness is reached.