On Sun, 21 Apr 2013 16:00:55 -0700, sf > wrote:

>On Sun, 21 Apr 2013 14:00:53 -0600, Janet Bostwick
> wrote:
>
>> On Sun, 21 Apr 2013 12:09:05 -0700, sf > wrote:
>>
>> >On Sun, 21 Apr 2013 08:26:50 -0600, Janet Bostwick
>> > wrote:
>> >
>> >> I've had the dessert at Brennan's with the whole table side show. They
>> >> used ripe bananas.
>> >
>> >How fast was the banana cooked and did they caramelize or not?
>>
>> see here
>> http://tinyurl.com/c5cob87
>>
>Thanks Janet, but I still can't tell if it's caramelisation or the
>sauce. How soft is the finished banana supposed to be?

about like a really ripe banana. As I recall, it is a fairly smooth,
quick process. The bananas go in, some stirring around the bananas
and some basiting occurs. The bananas are touched. The sauce has
color. The bananas not so much. If my husband could remember the
name of only one dish, it would be Bananas Foster.
Janet US