There are some times when you make something and it’s so damn good that you can’t help but believe all is right with the world. This cooks up in about five minutes, and it’s much nicer than using bananas. The plantains have a bit more starch to them, and it tempers the sweetness. Not to mention the plantains are firmer, so they stay together more. Traditional Bananas Foster always seems too sweet, and the bananas fall apart.
- 1 Plantain, very ripe (yellow, with some brown spots - you can do all brown, but it’s really good when it’s still yellow)
- 2-3 tbsp peanut oil
- 2 pinches of Hawaiian Red Sea Salt (I found it at Trader Joes - do NOT try to use regular salt!)
- 1/4 cup Captain Morgan
- 1/4 cup Honey Liqueur
- 1/2 pint Dulce de Leche or Vanilla ice cream (Haagen-Daaz makes a good one)
Heat the oil to very hot. Cut the plantains in quarters lengthwise, then in about 1″ long strips. Put the plantain bits one at a time and keep them moving in the hot oil until all sides are browned pretty well. Pour in the rum and honey liqueur and let cook on high heat, stirring the plantains around, until the liquid reduces by about half. Take off heat, and serve over ice cream. Vanilla Bean or Dulce de Leche is best.