Pass the Cook Book Club: Mini Bananas Foster Ice Cream Pies

For Pass the Cook Book Club this month, we (figuratively) passed around Cooking Up a Storm by Marcelle Bienvenu and Judy Walker.

This cookbook was compiled by a New Orleans newspaper, as it became a post-Katrina swapping place for old recipes that were lost in the storm. With 250 authentic recipes including their background stories, this cookbook contains the very best of New Orleans cuisine. Seems like a great cookbook choice for this month, especially with Mardi Gras next week.

I decided to divide up the bananas foster ice cream into six individual mini pies. They were really easy to make: just scoop the ice cream into the pie crusts, freeze, and right before serving you whip up the bananas foster. My parents had never actually had bananas foster before and they really enjoyed their pies. Just make sure to serve immediately as that hot bananas foster starts melting the ice cream!

Don’t miss out on the fun, join us for next month! Click on over to the Facebook group page to sign up.

Two years ago: Gluten-Free Chocolate Almond Cupcakes with Raspberry Almond Butter Frosting

MINI BANANAS FOSTER ICE CREAM PIES

Makes 6 mini pies

Ingredients:

1 quart vanilla, almond praline, or butter pecan ice cream, softened

6 mini graham cracker crusts

2 Tbsp unsalted butter

2 Tbsp packed light brown sugar

Pinch ground cinnamon

1 Tbsp dark rum

3 medium bananas, peeled and cut into 1/4-inch slices

Directions:

1. Scoop the softened ice cream into each of the mini pie crusts and spread evenly. Freeze until firm, 3 to 4 hours.
2. Just before serving, melt the butter in a medium skillet over low heat. Stir in the brown sugar, cinnamon, and rum. Stir until the sugar dissolves. Add the bananas in a single layer and cook until golden, flipping to cook both sides.
3. To serve, spoon equal portions of the banana mixture over each mini pie. Serve immediately.

Source: Adapted slightly from Cooking Up a Storm.