Bananas Foster Recipe
Bananas Foster is a rich, buttery, and dramatic dessert that originated in New Orleans. Caramelized bananas swim in a warm brown sugar-rum sauce, often flambéed for flair, and are traditionally served over a scoop of creamy vanilla ice cream. It’s elegant yet incredibly simple—perfect for impressing guests without a lot of prep time.
Equipment
- Large skillet or sauté pan
- Heatproof spatula or wooden spoon
- Long lighter or match (for flambéing)
- Measuring Cups and Spoons
- Ice cream scoop
- Fire extinguisher (for safety)
Ingredients
- 2 ripe (but firm) bananas, peeled and halved lengthwise
- 3 tablespoons unsalted butter
- 1/3 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg (optional)
- 2 tablespoons banana liqueur (optional)
- 1/4 cup dark rum
- 1/2 teaspoon vanilla extract
- Vanilla ice cream, for serving
Instructions
- Melt butter in a skillet over medium heat. Stir in brown sugar and cinnamon. Cook, stirring, until the sugar dissolves and the sauce starts to bubble (about 2–3 minutes).
- Add banana slices to the pan. Cook gently for 1–2 minutes on each side until softened but not mushy.
- Add banana liqueur and dark rum. Let the mixture heat for about 30 seconds, then carefully ignite the alcohol using a long lighter. (Stand back and be cautious.)
- Once the flames subside, add vanilla extract and spoon the sauce over the bananas to coat them.
- Serve warm over scoops of vanilla ice cream. Spoon extra sauce over the top for full flavor impact.
Notes
- No flambé? No problem! You can skip the ignition step and just simmer the rum for 2–3 minutes to cook off the alcohol.
- For extra crunch, sprinkle toasted pecans or walnuts over the top.
- Substitute maple syrup or coconut sugar for brown sugar for a unique twist.
- Try serving it over pancakes, waffles, or pound cake for brunch-worthy flair.
- Want a kid-friendly version? Skip the alcohol entirely—just use a touch of banana extract for extra flavor