An easy dessert dip spiked with rum! Celebrate Mardi Gras with this Bananas Foster Cheesecake Dip or serve as an adult treat at your next party.
Bananas Foster is a ice cream dessert dish that originated in New Orleans in 1951. My first time experiencing traditional Bananas Foster was not in New Orleans, but at a local restaurant here in Richmond, VA and I was an immediate fan. Brown sugar, butter, and cooked bananas plus rum is a pretty tasty concoction if you ask me 🙂
Since its creation, there have been a lot of twists on the traditional dish. I recently had Bananas Foster french toast and let me tell you, it was absolutely amazing! No need for syrup. The chef even flambeed the dish table side!
Now I didn’t flambe this dip, but I still think it is a tasty twist on such a classic treat. I’ve been thinking about this dip for a while, but just hadn’t got around to making it. With Mardi Gras in full swing in New Orleans and Fat Tuesday coming up this week, I thought now would be the perfect time to share with you all. After the photo shoot, I will say that I did take a spoon to this one.
For this dip, you basically make a fluffy cream cheese dip and a bananas foster sauce and then combine them. You do need to make sure that the cooked sauce is fully cooled before mixing in or your dip will become more of a soup.
Do you do anything to celebrate Mardi Gras or Fat Tuesday each year? We don’t usually, but it does make me crave some good Cajun cuisine. Jambalaya may be on the menu this week for dinner 🙂
Happy Mardi Gras everyone!
Bananas Foster Cheesecake Dip
Bananas Foster Sauce
- 1/4 cup butter
- 3/4 cup light brown sugar
- 1/4 tsp cinnamon
- 2 bananas, diced (slice a couple of pieces if desired for topping)
- 2 tbsp dark rum
- 1 cup heavy cream
- 1 8 oz block of cream cheese, softened
- 1/2 cup powdered sugar
Bananas Foster Sauce
- Melt butter in a medium sauce pan over medium heat.
- Once melted, add the brown sugar and cinnamon. Whisk until combined.
- Mix in the diced bananas and cook until slightly softened and browned.
- Turn heat to low. Carefully add rum and simmer for a couple of minutes.
- Let sauce cool to room temperature.
- In a small bowl, whip the heavy cream until stiff peaks form. Set aside.
- Using a mixer on medium speed, beat the cream cheese until smooth. Mix in the powdered sugar until well combined.
- Once cooled, reserve about 1/4 cup of sauce Gently fold the remaining bananas foster sauce into the cream cheese mixture. Fold whipped cream in until just combined. Be careful not to over mix. Top with remaining sauce.
- Refrigerate for 30 minutes or until ready to serve.