Farmers’ Market Finds

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Bananas Foster Petite Trifle

Every friday night my hometown hosts a family festival.  After a long week, we look forward to a slow paced evening on our city streets.   The festival offers live music, outdoor dining, kids activities, and pony rides.  The street vendors sell food and a variety of unique merchandise.  The biggest draw for me is the farmers’ market.  I tend to linger near the fresh, local produce and baked goods.  Farmers’ markets are special because the vendors have so much pride in their products.  They want to talk to you and give samples of their goods.  I will alway try to support our local farmers.  It is a win-win for consumer and seller.

This week I picked up some banana bread and some candied pecans with a late night dessert in mind.  Once the kids went to sleep with their hands still sticky from eating kettle corn.  I whipped up a quick dessert for my partner in crime and I.


Time-15 minutes



16 bite size pieces of banana bread, 2 tbs of salted butter, 1 tbs of brown sugar, 1 banana sliced into rounds, 1 shot (1.5 ounces) of brandy, palm full of candied pecans chopped, 2-3 scoops of premium vanilla ice cream or gelato each, and dollop of nutella.

Preparation of dessert

In a large non-stick skillet melt 1 tablespoon of butter on medium heat.  Add banana bread pieces and toss in the butter until the bread is lightly toasted. This should take a couple of minutes.  Once toasted take out of skillet and set aside.


Then add another tablespoon of butter into the same skillet and add sliced bananas.  Coat bananas in butter then add brown sugar and incorporate into mixture.  Once sugar is dissolved add shot of brandy.  Keep face away from skillet in case it flambés.  Cook off alcohol for 1-2 minutes until mixture becomes thick and bananas look caramelized.  Shut off heat.

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I cannot nutella lie.  I love nutella and find ways of sneaking it into any dessert.  I line the bottom of my dessert cup with some nutella.  Then I drop in a few pieces of toasted banana bread and pecans.  I add scoops of vanilla ice-cream then finish with more banana bread, nuts, and the drunken sweet bananas.  Divine!


Next time you are at your local farmers market go bananas with this recipe.

Cook’s Note

1.  This is not a traditional bananas foster.  It usually calls for rum or even banana liqueur.  I had brandy and it was delicious.

2.  If it flambes, keep face away it will stop in a few seconds if concerned turn off heat and and cover with a lid.

The Author

First off, I'm not a writer. This should be abundantly clear as you read this bio. I'm not a trained Chef either. I'm a Mother, Wife, Registered Nurse and Fraudulent Chef. Why a blog you ask? Well, I don't want to be a line cook, executive Chef, or a restaurant owner. I just want to cook what I want, when I want, and for who I want. Cooking is a creative outlet for me. I don't even consider myself a blogger because I don't blog often. So advertising dollars and web fame is not my motive. Finding the time to cook, write up a recipe, photograph it while maintaining a job and household is challenging. However, it has given me great joy over the years to see people carrying on dishes that I've developed. It's also an online cookbook that I can reflect on. My cooking is an expression of the strong women in my life and inspired dishes from my favorite restaurants. I'm a recipe impostor of dishes from restaurants I love. Furthermore, many of the recipes are spruced up from my childhood. I'm a Mexican-American, native Californian who has spent time in New York and married a first generation Costa Rican. My cooking reflects all of these aspects. Karen's Kitchen is not a Mexican food blog. As much as I'd like to fit into a pretty little red, white and green box. I find it too limiting and reject the notion of creating a Latino point of view because it makes a blog cohesive. So my recipes are all over the place, with no rhyme or reason. Home cooks never apologize for not graduating from culinary school. You will find that my recipes are easy to follow and geared for the home cook. They look amazing and will make you look like a Domestic God/Goddess in front of your loved ones. It's my hope that you find the love for cooking and make some of my recipes your own. Cheers to cooking, eating and surrounding yourself with lovely people.


  1. Rena says

    Wow that looks good. I was just thinking of you. I had not seen a recipe for a
    while. I look forward to them. (:

    • Rena,
      I apologize, I missed a blog last month. I will do my best to give you two this month to make up for March. Glad you look forward to the recipes!

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