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Bananas Foster
Bananas Foster
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Description:

If you love Bananas Foster, this healthy, dairy-free taste version is for you! You'll find this recipe and other awesome holiday recipes in the Healthy Holiday Buffet cookbook.

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Ingredients description

2 ripe bananas

 

Vanilla Ice Cream

2 cups cashews, soaked and drained

2 cups water

1/3 cup raw honey

1/2 tsp. stevia

1/2 tsp. salt

2/3 cup soft dates

1 Tbs. vanilla extract

1/4 cup coconut oil or 2 Tbs. cacao butter

1 vanilla bean, scraped OR 1 tsp. vanilla powder (optional)

 

Caramel Sauce

1/2 cup raw honey

1/4 tsp. salt

2 tsp. cinnamon

1/4 cup coconut oil

1 tsp. vanilla

water or coconut milk - add 1 tsp at a time to achieve desired consistency

Optional: A few drops of Rum and Banana Flavored Stevia

 

Crepe Shells

1 cup buckwheat flour or buckwheat groats

1/4 tsp. salt

2 Tbs. arrowroot flour or oat flour

2 eggs

2 cups water or rice milk (add more to thin batter if necessary)

2 Tbs. coconut oil (melted)

2 Tbs. vanilla

3 Tbs. honey

Directions

Vanilla Ice Cream

Soak cashews in water for several hours. Drain and rinse. Add all ingredients to blender and blend until smooth. Refrigerate for several hours until well chilled. Pour into ice cream maker and process according to manufacturer’s directions. If you don't have an ice cream maker, line muffin tins with plastic wrap and fill with Ice Cream Batter. Freeze until solid, and then remove from pan, and peel off plastic for a beautiful molded Ice Cream.

Caramel Sauce

While Ice Cream is freezing, mix sauce ingredients together in a blender until smooth and slice the bananas. To put the dessert together, place a scoop of Vanilla Ice Cream on a serving dish, top with sliced bananas and Sauce. Serve immediately. If desired, make gluten free crepe shells, (recipe below) and fill with bananas. Drizzle with caramel sauce, and fold. Top with a scoop of vanilla ice cream and drizzle a little more caramel sauce on top.

 

 

Crepe Shells
Combine all ingredients into a blender, and blend until smooth (this may take a few minutes). Cover and let sit in refrigerator for at least 1 hour. Pre-heat pan on low temperature. Brush pan with small amount of oil. When pan is hot, pour 1/4 - 1/2 cup of batter in the center of the pan, while rotating pan to cover the entire bottom of pan with batter. Let cook for 1-2 minutes, until the edges start to brown and batter is mostly dry. Carefully flip the crepe over and let cook on the other side for 30 seconds to 1 minute. Stack crepes on a flat surface with strips of waxed paper between crepes. Store crepes in airtight plastic in the refrigerator or freezer for later use.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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