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Banana Foster Recipe

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Classic Bananas Foster features caramelized bananas in a rich brown sugar-butter sauce with rum, flambéed to perfection and served over vanilla ice cream. This iconic New Orleans dessert is ready in just 15 minutes and tastes like it came from a five-star restaurant!

Ingredients

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  • 4 ripe but firm bananas
  • 4 tablespoons unsalted butter
  • ⅔ cup light brown sugar, packed
  • ½ teaspoon ground cinnamon
  • ¼ cup dark rum
  • 2 tablespoons banana liqueur (optional)
  • 4 large scoops vanilla ice cream (about 1 pint)
  • Optional: pinch of sea salt, pinch of nutmeg

Instructions

  • Prepare the bananas: Peel the bananas and slice them in half lengthwise, then cut each half into 2-3 pieces (you’ll have 4-6 pieces per banana). Set aside on a plate.
  • Make the caramel base: In a large skillet over medium heat, melt the butter completely. Once melted and bubbling gently, add the brown sugar and cinnamon. Stir continuously with a wooden spoon for about 2-3 minutes until the sugar dissolves completely and the mixture becomes smooth and bubbly. It should look like caramel sauce.
  • Cook the bananas: Carefully place the banana pieces in the pan in a single layer. Cook for about 2 minutes on the first side without stirring, allowing them to caramelize slightly. Gently flip the bananas using a spatula and cook for another 1-2 minutes on the second side. The bananas should be tender and golden but still hold their shape.
  • Add the rum: Remove the pan from heat (very important for safety!). Pour the dark rum and banana liqueur (if using) over the bananas. Return the pan to the heat.
  • Flambé (optional but traditional): If you’re comfortable with flambéing, carefully tilt the pan slightly toward the flame (if using a gas stove) or use a long lighter to ignite the rum. The flames will be dramatic but will burn out within 30-60 seconds as the alcohol cooks off. If you prefer to skip this step, simply let the rum simmer for 2-3 minutes to cook off the alcohol and concentrate the flavors. Safety first – always have a lid nearby to smother flames if needed.
  • Finish the sauce: Once the flames subside (or the rum has simmered), gently stir the sauce to coat all the bananas. The sauce should be glossy, thick, and coat the back of a spoon. If it’s too thin, let it simmer for another minute. If it’s too thick, add a tablespoon of water.
  • Serve immediately: Scoop vanilla ice cream into dessert bowls or plates. Spoon the warm caramelized bananas over the ice cream, then drizzle generously with the sauce from the pan. Serve immediately while the contrast between hot and cold is at its peak!

Notes

  • Banana ripeness matters: Use bananas that are ripe with some brown spots but still firm. Too green and they’ll taste starchy; too ripe and they’ll turn to mush.
  • Alcohol-free version: Skip the rum and banana liqueur, and instead add 1 teaspoon of vanilla extract and 2 tablespoons of water to the caramel sauce.
  • No flambé needed: If you’re uncomfortable with flambéing, simply simmer the rum for 2-3 minutes instead. You’ll still get great flavor!
  • Timing is everything: This dessert must be served immediately after cooking. Have your ice cream scooped and your guests seated before you start cooking.
  • Pan size: Don’t overcrowd the pan. If making a double batch, use two pans or cook in batches.

Nutrition

Find it online: https://focialy.com/banana-foster-recipe/