The Travel channel aired a special on state fairs in Texas, Wisconsin, Minnesota and Colorado. I am willing to travel to Wisconsin and sample their famous cream puffs or a red velvet funnel cake with cream cheese icing. A few items that I will happily avoid are maggot melts, crickets, scorpions, and alligator. Interesting and seemingly edible but not high on my list are deep fried Cap’n Crunch held together by a marshmallow, battered and fried mac and cheese on a stick, deep fried watermelon wedges, deep fried peanut butter pops, and deep fried bubblegum.
While at the Fair, we took our eats out of the rain and into a very crowded indoor food court. One station offered only banana items: banana split, banana cream pie and bananas foster. Travis asked, “What is bananas foster?” so we are trying this at home (I was out of coupons at this point). Another food booth on the fairgrounds offered Frozen Bannanas (bless their heart – spell check failed them!)
PS – as a follow up to my word foible, I called a driver a dumb-dumb. The kids started laughing and asked “what was that bad word that you said last Saturday? C’mon Mom, just tell us – we won’t say it!” Yea, right.
1. 4 bananas
2. 4 T butter (1/2 stick)
3. ½ c brown sugar
4. ¼ t cinnamon
5. 1 T imitation rum extract (optional – or some recipes call for ¼-½ c dark rum and you flambé it)
6. Vanilla ice cream or pound cake
Cut the bananas in half across and then lengthwise. Melt butter in a large skillet over medium heat. Add brown sugar and cinnamon and cook, stirring, until the sugar dissolves about 2 minutes. Add the bananas and cook until caramelized over medium-high heat about 3 minutes; flip with 2 forks and cook on the other side. Shake the pan back and forth, basting the bananas. Serve over vanilla ice cream and/or a slice of pound cake, spoon the sauce over the ice cream and bananas, and serve immediately.