Joy the Baker's Bourbon Bananas Foster With Cereal Crunch | Food52 x Maker’s Mark

Joy the Baker is lighting up the kitchen (literally) with homemade Bananas Foster. Her twist on the New Orleans classic starts by simmering bananas in hot caramel, until—plot twist—she flambés the fruit in Maker’s Mark 46® bourbon, rather than the customary rum. Joy tops this showstopper with a buttery cereal crunch (an homage to the early morning meals her father whipped up when she was a kid) and serves a Coffee Manhattan alongside for a breakfast-inspired pairing. This video is made in partnership with Maker’s Mark®. GET THE RECIPE ►► https://f52.co/38sQMJG

Also featured in this video
10-Piece Stackable Glass Bowl Set: https://f52.co/39kO3Cv

PREP TIME: 10 minutes
COOK TIME: 30 minutes
SERVES: 2

INGREDIENTS

For the cereal crunch:
1 1/2 cups (120 grams) breakfast cereal, crushed to pea size (I used Honey Bunches of Oats)
1 tablespoon brown sugar
1/2 teaspoon kosher salt
3 tablespoons unsalted butter, melted

For the bananas foster:
2 tablespoons unsalted butter
1/2 cup (100 grams) lightly packed light brown sugar
1/4 teaspoon ground cinnamon
1 pinch kosher salt
1 tablespoon banana liqueur
2 bananas, peeled and sliced in half lengthwise
2 tablespoons Maker’s Mark 46® bourbon
2 scoops vanilla bean ice cream, for serving

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