Here is our version of Bananas Foster….a la Effie’s Cocoacakes. This simple no-bake terrine or individual pie is perfect for the busy home cook. Prepare ahead of time and plate just before service.
Banana-Rum Terrine with Effie’s Cocoacakes
- 4 - 5 Cocoa Cakes
- 1 ½ T. butter, melted
- 12 oz. Italian Mascarpone cheese
- 2 T. granulated sugar
- 1 t. vanilla bean paste or extract
- ½ t. kosher salt
- 2 T. Butter
- 3 T. Brown sugar
- 2 small ripe bananas, cut in 2 inch pcs then sliced ½ inch thick
- 1/3 c. Rum
- Pinch salt
- ¼ c. toasted coconut for garnishing
Using a food processor grind the Cocoa Cakes into an even fine crumb. Transfer to a bowl and combine with the melted butter to form a moist meal.
In a medium bowl combine the Mascarpone cheese, sugar, vanilla bean paste or extract and salt. Mix the cheese until smooth and creamy. Taste and adjust the seasonings to your liking.
In a non-stick sauté pan melt the butter and brown sugar on medium low. Add the banana slices and gently brown on one side. Flip the bananas and brown for 1 minute. Remove from the heat and place the pan in a safe clear heat resistant space. Add the rum carefully and ignite with a long match from an arms- length distance. The alcohol will flame and burn off. Use a large long-handled spoon to baste the bananas with the warm liquid. Transfer the bananas to a plate and reserve the pan sauce for garnishing at service.
To assemble: Lightly butter the sides of the ramekins. Lay the caramelized bananas on the bottom of the ramekin in an even layer. Drizzle 1 t. of the pan sauce over banana layer.
Using a small spoon fill the ramekin with the mascarpone filling until it reaches 2/3’s up the side. Use a butter knife or small spatula to evenly smooth the cheese. Top the cheese with the Cocoacake crumb and press gently to form a firm crust. Cover with plastic and refrigerate for at least one hour.
Before unmolding the terrines heat a sheet pan in the oven. On a work surface place the ramekins on the heated sheet pan to loosen the butter / caramel of the bananas. Run a thin knife around the edges and unmold the terrines onto dessert plates. Warm the reserved pan sauce in a microwave and drizzle alongside the terrine. Top with toasted coconut and serve.