Bananas Appleton Foster

Bananas Appleton Foster
Danielle Atkins
  • Yield: 4 servings

Sabayon is the French counterpart to Italy's zabaglione, a creamy dessert traditionally made with egg yolks, sugar and sweet wine. This variation opts for Caribbean rum instead.


6 bananas, cut on a bias
8tablespoons (1 stick) unsalted butter
1 1/3cups brown sugar
Juice of 1 1/2 oranges (the same oranges used for zesting)
1teaspoon ground cinnamon
3ounces Appleton Gold Rum
8 egg yolks
4tablespoons sugar
1cup Jamaican Blue Mountain coffee, reduced to 1 1/2 tablespoons
3ounces Appleton Gold Rum
Fried Zest and Garnish
Zest of 4 oranges
2cups vegetable oil
4 long cinnamon sticks, for garnish


  1. Heat butter in a medium saucepan and dissolve the brown sugar. Add the orange juice and cinnamon and bring to a boil over high heat. Cook for 1 minute, stirring frequently. Add the bananas and saute for about 1-2 minute to caramelize.
  2. Deglaze and flame pan with the rum. Set aside and keep warm.
  3. Make the Sabayon: In the top pan of a double boiler, combine the egg yolks, Appleton run, sugar and reduced coffee.
  4. Heat mixture in double boiler over medium heat (make sure the water in the bottom pan does not come to a boil), whisking constantly until thick in consistency.
  5. Fry the orange zest: Heat oil in a separate saucepan. Place orange zest in a fine mesh metal strainer over top of hot oil and fry, stirring continuously, until golden brown. This will happen very quickly, so be careful not to burn.

Bananas Appleton Foster


  1. Mound the equivalent of 1 1/2 bananas in the center of a bowl and top with 1/4 of the butter/brown sugar sauce from pan.
  2. Drizzle the sabayon over the bananas and top with the fried orange zest. Garnish with the cinnamon stick.

Recipe provided bySandals LaSource Grenada Resort and Spa.