Bananas Foster is a dessert that was created in 1951 at Brennan’s Restaurant in New Orleans Louisiana. It’s typically prepared table side and then flambeed to create a dramatic effect. Sweet bananas are sauteed in butter and brown sugar and then rum is added to the pan and ignited to create the flambe’. See how to make classic Bananas Foster here on Taste of the South.
Bananas Foster Quesadillas are Next Level
The bananas and delicious sauce are often served hot over vanilla ice cream. It’s one of my favorite desserts. I came up with these bananas foster quesadillas to serve friends after enjoying a home cooked South of the Border meal. It was the perfect sweet ending to our meal.
- This is best made with flour tortillas, not corn. 8 inch is perfection but, you can go jumbo using large burrito size, if you like.
- Because we’re working with bananas here, these are best when made and eaten. You can however, make the sauce in advance with no problem at all, then just reheat right before serving.
- Make your own whipped cream using one pint of whipping cream sweetened with 1/4 cup sugar and a teaspoon of pure vanilla extract. Simply beat until stiff peaks form.
- Other banana desserts to try: Bananas Foster Snack Cake, Best Banana Cake and a stunning Banana Split Trifle will thrill dessert eaters of all ages.
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Bananas Foster Quesadillas with a Caramel-Rum Sauce
- 8 8-10 inch flour tortillas
- 1 8 oz block cream cheese softened
- 2 medium bananas cut in half lengthwise and sliced
- 1/2 cup powdered sugar
- 1 tsp pure vanilla extract
- 2 tsp orange zest
- 1/2 cup salted butter softened
- 1/4 cup light brown sugar
- 1 tsp ground cinnamon
- 1 10 oz jar quality caramel ice cream topping OR 14 oz can dulce de leche
- 1 tsp rum extract OR 2 Tbsp dark rum
- whipped cream or vanilla ice cream for serving
- powdered sugar for dusting optional
- To prepare the filling: In a mixing bowl, using an electric mixer, whip together cream cheese, powdered sugar, orange zest and vanilla until fully combined. Gently fold in sliced bananas by hand.
- Divide creamed mixture between four tortillas. Top with a second tortilla. Place flat onto a sheet pan or platter. Cover with plastic wrap and refrigerate for 30 minutes. [It's important to chill the filling before cooking.]
- To prepare: In a small bowl, mix together softened butter, brown sugar and cinnamon until fully combined.
- Spread one side with cinnamon butter mixture then place buttered side down into a non stick pan. Brown over medium-high heat. While the first side is browning, spread the butter mixture onto the other side.
- Cook on medium to medium-high heat until the quesadilla is golden then turn, repeating on the other side.. [The brown sugar caramelizes quickly, don't walk away from the pan]
- Meanwhile, Heat caramel topping in a microwave safe bowl until it is the consistency of syrup. Mix in the rum.
- To serve, cut quesadillas into quarters. Drizzle generously with caramel-rum sauce.
- Garnish with powdered sugar and whipped cream or ice cream. Serve immediately.
- To lighten the filling, neufchatel cream cheese works beautifully.
- You can also use light butter for frying.