The original Bananas Foster recipe was created in 1951 by Paul Blangé for Brennan's
Restaurant in New Orleans. Rhodes' version of this classic dish is simply delicious
- especially when topped with rich vanilla ice cream!
12 Rhodes™ Dinner Rolls, thawed to room temperature
5 tablespoons butter
1/2 cup brown sugar
3 bananas, cut into 1/2-inch chunks
1 egg, lightly beaten
oil for deep frying
Heat oil to 350 degrees F, enough that the 3-inch medallions can float
Spray counter lightly with non-stick spray.
Cut each roll in half and flatten each half into a 3-inch circle. Cover
with plastic wrap and let rest.
Melt butter in a skillet. Add brown sugar and heat to a low boil. Cook at
this temperature for five minutes, stirring constantly (butter and sugar may
not combine completely).
Add bananas and continue to cook at a low boil. Mixture will be thin. Stir
constantly until mixture thickens. Remove from heat to cool.
Remove wrap from dough circles. Brush 12 of the circles, around edges, with
the beaten egg.
Divide cooled banana filling equally between the remaining 12 dough circles.
Top with the 12 egg washed dough circles, egg washed side down, and pinch
together to seal completely.
Before deep frying pinch edges together once more.
Fry in small batches until deep golden brown on both sides.
Place on a rack to drain.
Serve warm with vanilla ice cream, if desired.
Prep Time: 15 min (not including thaw time)
Recipe and photo credit: Rhodes International - rhodesbread.com.