The original Bananas Foster recipe was created in 1951 by Paul Blangé for Brennan's Restaurant in New Orleans. Rhodes' version of this classic dish is simply delicious-especially when topped with rich vanilla ice cream!
Preheat oil to 350°F, enough that the 3-inch medallions can float freely.
Spray counter lightly with non-stick spray. Cut each roll in half and flatten each half into a 3-inch circle. Cover with plastic wrap and let rest.
Melt butter in a skillet. Add brown sugar and heat to a low boil. Cook at this temperature for five minutes, stirring constantly (butter and sugar may not combine completely). Add bananas and continue to cook at a low boil. Mixture will be thin. Stir constantly until mixture thickens. Remove from heat to cool.
Remove wrap from dough circles. Brush 12 of the circles, around edges, with the beaten egg. Divide cooled banana filling equally between the remaining 12 dough circles. Top with the 12 egg washed dough circles, egg washed side down, and pinch together to seal completely. Before deep frying pinch edges together once more.
Fry in small batches until deep golden brown on both sides. Place on a rack to drain.
Serve warm with vanilla ice cream, if desired.