Bananas Foster is New Orleans’s signature dessert that turns sliced bananas into a flambé delight with butter, sugar, cinnamon, and rum. Then, it is served with a scoop of chilled vanilla ice cream for a sensational combination.
Why You’ll Love This Bananas Foster
A few years ago I was on a Southern comfort food high while eating through New Orleans. The weekend kicked off with a flavorful spread of jambalaya, gumbo, and all the seafood I could imagine. But my last pit stop was at Brennan’s to try their famous Bananas Foster. To this day, I still consider it one of my all-time favorite desserts. I’m already a huge fan of caramelized bananas, but the flambé with rum sauce gives it that “something special” touch. And once I discovered how easy it was to make at home, it became my go-to dessert to impress guests. Here’s what else you’ll love about this dessert:
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- It’s made in 10 minutes. Perfect for a quick dessert fix or for serving at a dinner party. My friends and family love it when I make this!
- It’s impressive. Who doesn’t love a little flambé action on the stove?
- Leftovers can be reheated. I like treating this as dessert meal prep because you can easily reheat leftovers over two days (if you’re lucky enough to have leftovers).
Bananas Foster Ingredients
- Bananas: Choose bananas that are firm and slightly underripe, so that they hold their shape. Overripe bananas can break down too much in the sauce.
- Rum: Dark rum is traditionally used, though you can use a light rum or spiced rum as well. Essentially, use what you have on hand. I’ll provide more notes on that below!
- Spices and Flavorings: The deliciously spiced sauce is made with unsalted butter, coconut sugar (or brown sugar), vanilla extract, ground cinnamon, and a pinch of salt.
- Ice Cream: Classic vanilla ice cream pairs perfectly with the hot, caramelized bananas!
How To Make Bananas Foster
- Make the sauce. Melt the butter in a large skillet with the coconut sugar, vanilla, cinnamon, and salt. Whisk constantly for about a minute, until the mixture starts to bubble.
- Soften the bananas. Add the bananas cut side down, and cook for 1 to 2 minutes, until softened and slightly caramelized. Then use a spatula to flip the bananas over.
- Flambé the sauce. Turn off the heat (this is super important!) and add the rum while the sauce is still bubbling. Use a long-reach lighter to ignite the sauce and flambé, shaking the pan until the flame goes out.
- Serve with ice cream. Divide the bananas and sauce between two serving plates, and top with a scoop of ice cream. Enjoy warm with a scoop of ice cream!
Pro Tips
- You can add banana liquor if you have it. Traditionally, banana liquor is used in addition to the rum, but I’ve omitted that as I know many people won’t have it on hand. If you do have it, you can use 2 tablespoons of rum and 2 tablespoons of banana liquor for a stronger banana flavor.
- You don’t have to flambé the pan. If you’re a bit worried about the flame, you don’t have to flambé. All that does is simply burn off the alcohol quickly. You can also simmer the pan for another minute or so, to allow some of the alcohol to evaporate.
Be careful when flambéing! Always turn off the heat beforehand and use a long-reach lighter to keep your hands away from the flame. Also, make sure to step back slightly after igniting the alcohol, and never lean over the pan.
Common Questions!
What type of rum is best?
Dark rum is traditionally used for its rich notes of molasses, caramel, and spice, which enhance the smoky flambé effect. However, you can also use light rum if that’s what you have.
Is this safe for kids to eat?
Most of the alcohol burns off during the flambé, but I’ll leave that decision up to you! You can also serve the dessert without alcohol. It’s just as delicious and kid-friendly.
ENJOY!
Bananas Foster Recipe (In just 10 Minutes!)
Equipment
- All-Clad Fry Pan My favorite stainless steel pan for making Bananas Foster!
Ingredients
- 6 tablespoons unsalted butter, cut into pieces
- ½ cup coconut sugar
- 1 tablespoons vanilla extract
- ½ tablespoons ground cinnamon
- pinch of kosher salt
- 3 medium bananas, peeled and sliced lengthwise, then crosswise
- ¼ cup dark rum
- 2 scoops vanilla ice cream
Instructions
- Make the sauce. In a large skillet over medium heat, melt the butter with the coconut sugar, vanilla, cinnamon, and salt. Whisk constantly for about a minute, until the mixture starts to bubble.
- Soften the bananas. Add the bananas cut side down, and cook for 1 to 2 minutes, until softened and slightly caramelized. Then use a spatula to flip the bananas over.
- Flambé the sauce. Turn off the heat (this is super important!) and add the rum while the sauce is still bubbling. Use a long-reach lighter to ignite the sauce and flambé, shaking the pan until the flame goes out.
- Serve with ice cream. Divide the bananas and sauce between two serving plates, and top with a scoop of ice cream. Enjoy warm with melting ice cream!
Pro Tips
- To store leftovers: Store them in an airtight container in the refrigerator for up to 2 days. The bananas may soften over time, but the flavor will still be delicious.
- Reheating method #1: Place the leftover bananas and sauce in a pan over low heat and gently stir for 1 to 2 minutes, until warmed through.
- Reheating method #2: Microwave in 10 to 15-second increments, while stirring the sauce in between to prevent overheating.
- Banana liquor tip: Traditionally, banana liquor is used in addition to the rum, but I’ve omitted that as I know many people won’t have it on hand. If you do have it, you can use 2 tablespoons of rum and 2 tablespoons of banana liquor for a stronger banana flavor.
- If you’re making this for a crowd, you can add two more bananas and slice all the bananas into pieces, rather than halve them.
- If you’d like, you can also add a pinch of nutmeg.
Nutrition
- Calories: 401kcal | Carbohydrates: 46g | Protein: 2g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 69mg | Potassium: 390mg | Fiber: 3g | Sugar: 31g | Vitamin A: 721IU | Vitamin C: 8mg | Calcium: 54mg | Iron: 0.3mg
Notes
Step 2) Soften the bananas. Add the bananas cut side down, and cook for 1 to 2 minutes, until softened and slightly caramelized. Then use a spatula to flip the bananas over.
Step 3) Flambé the sauce. Turn off the heat (this is super important!) and add the rum while the sauce is still bubbling. Use a long-reach lighter to ignite the sauce and flambé, shaking the pan until the flame goes out.
Step 4) Serve with ice cream. Divide the bananas and sauce between two serving plates, and top with a scoop of ice cream. Enjoy warm with melting ice cream!
Enjoy!
