Bananas Foster
A spectacular New Orleans classic where bananas are sautéed in a rich sauce of butter, brown sugar, and cinnamon, then flambéed with rum and served warm over vanilla ice cream. An unforgettable dessert ready in minutes!
For 4 servings
5 steps. 10 minutes total.
- 1
Step 1
- a.Prepare Bananas and Ice Cream
- b.Scoop the vanilla ice cream into four individual serving bowls. Place the bowls in the freezer to keep the ice cream firm.
- c.Peel the bananas. Slice them in half lengthwise, and then cut each half crosswise to create four pieces per banana.
- 2
Step 2
- a.Create the Caramel Sauce
- b.In a large, wide skillet or flambé pan, melt the unsalted butter over medium heat.
- c.Once melted, stir in the packed light brown sugar and ground cinnamon. Cook, stirring constantly, for about 2-3 minutes until the sugar is completely dissolved and the sauce is smooth and bubbly.
- 3
Step 3
- a.Cook the Bananas
- b.Gently place the banana slices into the hot caramel sauce in a single layer.
- c.Cook for 1-2 minutes on each side, carefully flipping them with a spatula. The bananas should become tender and lightly caramelized but still hold their shape.
- 4
Step 4
- a.Flambé the Sauce (Use Caution)
- b.Stir in the banana liqueur and let it bubble for about 30 seconds.
- c.SAFETY FIRST: Turn off the heat or remove the pan from the burner. Carefully pour the dark rum into the pan. Do NOT pour directly from the bottle.
- d.Return the pan to medium heat. Carefully tilt the edge of the pan towards the flame to ignite the rum. If using an electric stove, use a long-handled lighter. Stand back as it will flame up.
- e.Allow the flames to burn out on their own, which usually takes about 30-45 seconds. This cooks off the harsh alcohol taste, leaving the rum flavor. Gently swirl the pan as the flames subside.
- 5
Step 5
- a.Serve Immediately
- b.Remove the bowls of ice cream from the freezer.
- c.Immediately spoon the warm bananas and hot caramel sauce over the scoops of cold vanilla ice cream.
- d.Serve right away to enjoy the contrast of hot and cold.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use bananas that are yellow with a few brown spots. They should be ripe for flavor but firm enough to hold their shape during cooking. Overripe bananas will turn to mush.
- 2Safety is paramount when flambéing. Always remove the pan from the heat before adding alcohol, and never pour directly from the bottle. Keep a pan lid nearby to smother flames if they get too high.
- 3If you're not comfortable with flambéing, you can simply let the rum simmer in the sauce for 1-2 minutes. This will cook off most of the alcohol while still infusing the sauce with flavor.
- 4Have all your ingredients measured and ready ('mise en place') before you start, as the cooking process is very fast.
- 5For an extra crunch and nutty flavor, sprinkle some toasted pecans or walnuts over the top before serving.
Adapt it for your goals.
Non-Alcoholic
Omit the rum and banana liqueur. Replace them with 1/4 cup of apple juice or orange juice and 1 teaspoon of rum extract for flavor. Simmer for 1-2 minutes before serving.
Different SpiritsDifferent Spirits
While dark rum is classic, you can experiment with brandy, cognac, or even a spiced rum for a different flavor profile.
Add NutsAdd Nuts
Add 1/4 cup of toasted, chopped pecans or walnuts to the caramel sauce along with the bananas for a delicious crunch.
Spice it UpSpice it Up
Add a pinch of nutmeg or a dash of allspice along with the cinnamon to give the sauce more warmth and complexity.
Why this is on our healthy list.
Source of Potassium
Bananas are an excellent source of potassium, an essential mineral and electrolyte that is vital for heart health, blood pressure regulation, and proper muscle function.
Quick Energy Boost
The combination of natural sugars from the bananas and added sugars in the sauce provides a rapid source of energy, making this a satisfying treat after a meal.
Frequently asked questions
A typical serving of Bananas Foster, including the ice cream, contains approximately 450-550 calories, depending on the exact amounts of butter, sugar, and ice cream used.