Bananas Foster Savarin with Crème Mousseline


Preparation info

  • Serves


    • Difficulty


Appears in

Blackbird Bakery Gluten-Free

Blackbird Bakery Gluten-Free

By Karen Morgan

Published 2010

  • About

A savarin is a yeast cake that has been soaked in a syrup infused with either rum or kirsch and is served either hot or cold, with cooked or uncooked fruit. For this recipe, I couldn’t resist serving the savarin at room temperature with warm bananas Foster and mousseline cream. The savarin was named after Jean Anthelme Brillat-Savarin (1755-1826), the culinary genius who was born in Belley, a few hours south of the town where I cooked in France.



  • ¼ cup golden raisins
  • 2 tablespoons dark rum
  • 1 package (¼-ounce) active dry yeast
  • ½ cup plus cup warm whole milk (110°F)
  • 1 cup gluten-free oat flour
  • ½ cup chestnut flour
  • ¾ cup glutinous rice flour
  • teaspoons guar gum
  • 1 teaspoon kosher salt
  • 4 large eggs, beaten
  • 5 tablespoons unsalted butter at room temperature
  • 2 tablespoons granulated sugar
  • nonstick cooking spray


    For the savarin: Soak the golden raisins in the rum until they have absorbed all the liquid, 1 to 2 hours.

    In a glass measuring cup, sprinkle the yeast over the warm milk and stir to dissolve. Set aside until foamy, about 5 minutes.

    In a large bowl, combine the rest of the dry ingredients except the sugar and stir with a whisk to blend. Add the yeast mixture and eggs to the dry ingredients and stir until blended.

    In a stand mixer fitted with the paddle attachment, cream together the butter and the granulated sugar until smooth.

    Transfer the dough to the mixer and beat on medium-high speed until the dough pulls away from the sides of the bowl. Add the rum-soaked raisins and mix again just until the raisins are incorporated.

    Coat a large bowl with nonstick cooking spray. Transfer the dough to the bowl and turn the dough to coat with oil. Cover the bowl with a damp cloth and let rise in a warm place for 1 hour, or until doubled in volume.

    Position an oven rack in the center of the oven. Preheat the oven to 400°F. Coat the savarin ring with nonstick cooking spray and fill it with the dough. Smooth the top of the dough.

    Bake for 20 to 25 minutes, or until golden brown. Remove the savarin from the oven and unmold onto a wire rack to cool completely.

    For the syrup: In a 12-inch-diameter saucepan at least 4 inches deep, combine the water and sugar. Cook, stirring, over medium heat until the sugar has dissolved, 3 to 4 minutes. Stir in the vanilla extract, rum, and nutmeg. Choose a round wire rack and tie two lengths of kitchen twine on each side long enough to overlap the side of the syrup pan by several inches. When you lift the strings, they should form a pyramid. Place the savarin on the wire rack and lower the rack into the syrup by holding the twine, making sure to let the twine overlap the outside of the pan at the end. Place a 10-inch-diameter plate on top of the savarin to keep it submerged. Let stand for 25 minutes. Remove the plate from the savarin. Lift the savarin from the soaking syrup by pulling on the ends of the kitchen twine. Transfer the wire rack and savarin to a jellyroll pan to drain for 20 minutes. Now, place the savarin ring on top of the savarin, invert the wire rack and allow the savarin to rest in its pan while you prepare the bananas Foster. Reserve the soaking syrup.

    For the bananas Foster: Soak the raisins in the rum until most of the liquid is absorbed, about 2 hours.

    In a large sauté pan, melt the butter over medium heat. Stir in the light and dark brown sugars and the cinnamon. Whisk to smooth, then add the water, rum-soaked raisins, and vanilla bean and cook for another minute.

    Cut the bananas in half lengthwise and then each half into 3-inch-long diagonal pieces; add to the pan. Gently toss the bananas to coat evenly and sauté for 2 to 3 minutes, or until lightly golden. Remove from the heat and remove the vanilla bean.

    To assemble, invert the savarin onto a serving dish and remove the ring. Drizzle a few spoonfuls of the reserved syrup over the top of the savarin. Fill the savarin ring with the warm bananas. Put the mousseline in a pastry bag fitted with a ½-inch star tip and pipe 10 rosettes on top of the savarin. Cut into wedges to serve. Spoon a piece of banana and syrup over each serving.