Bacon Fried Bananas with Butter Rum Salted Caramel | Cook Eat Repeat | Blackstone Griddles

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start by making the rum butter salted caramel.

Add about 1 cup of brown sugar to a pot on medium-high heat.

Pour in rum to taste, and let the sugar and rum liquefy together without stirring for 5-6 minutes until it starts to turn to caramel.

While the caramel is cooking, cook thick cut bacon on low-medium heat until crispy.

Once the bacon is done, drain it on paper towels and let it cool slightly.

While the bacon is cooling, sprinkle a mixture of brown sugar, ground cinnamon, and ground chipotle over the bacon while it's still warm to candy it.

Check the caramel; it should have giant bubbles and be turning into caramel.

Turn the heat down to low and add heavy cream and whisk quickly to incorporate.

Add about 1 tablespoon of unsalted butter and a healthy pinch of salt to the caramel, whisking until smooth and combined.

Peel the bananas and slice them into quarters to maximize surface area for caramelization.

Heat the remaining bacon fat on high heat and prepare to cook the bananas.

Once the bacon fat is bubbly, add the banana slices and cook until caramelized, being careful not to overcook them to avoid mushiness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens