Bananas Foster Recipe

Course: Dessert

Cuisine: American

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: people

Calories: 697kcal

Author: Becky Hardin - Easy Dessert Recipes

Treat yourself to the best flavors of the French Quarter when you make Bananas Foster! This classic NOLA dessert features a scoop of vanilla ice cream topped with a buttery, sweet, and rum spiced banana sauce.

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Equipment

Kitchen Scale (optional)

Ingredients

¼ cup unsalted butter 57 grams (½ stick)
¼ cup brown sugar 53 grams
2 ripe bananas peeled, halved, and sliced lengthwise
¼ cup chopped pecans or walnuts 113 grams, optional
3 tablespoons spiced rum 42 grams
½ teaspoon ground cinnamon optional
⅛ teaspoon kosher salt optional
2 scoops vanilla ice cream for serving

Instructions

In a medium-sized skillet set over medium heat, melt the butter and brown sugar together until the mixture begins to bubble, about 3-5 minutes.
¼ cup unsalted butter, ¼ cup brown sugar
Place the banana pieces, cut-side down, into the brown sugar mixture. Cook for 30-60 seconds, until just golden. Flip and cook until golden on the other side, another 30 seconds. Add the nuts to the skillet, if using.
2 ripe bananas, ¼ cup chopped pecans or walnuts
Remove the skillet from the stovetop and increase the heat to high. Pour the rum into the skillet and return it to the stovetop. Using a long wand lighter, carefully ignite the liquid in the skillet. Allow the flames to burn and die down, then remove the skillet from the heat and sprinkle in the cinnamon and salt (if using).
3 tablespoons spiced rum, ½ teaspoon ground cinnamon, ⅛ teaspoon kosher salt
Scoop vanilla ice cream into 2 bowls, then divide the bananas and sauce between the bowls and serve immediately.
2 scoops vanilla ice cream

Video

Notes

Use perfectly ripe bananas, as they will begin to soften as they cook. Overripe bananas will fall apart when cooked, and underripe bananas will not soften or release their natural sugars.
Slice the bananas just before cooking to keep them from browning too quickly.
I recommend using a stainless steel or other light-colored pan so that you can easily monitor the color of the sauce.
You do not need to flambé the bananas if you're a bit fearful of the flames. Instead, simply cook down the sauce over a light boil for a few minutes.
Keep the heat on medium to medium-low to avoid cooking down the sauce too fast.
Add a splash or two of heavy cream before adding the bananas for a richer, creamier sauce.
When flambéing, do not pour the rum directly from the bottle; this is a potential fire hazard! Instead, measure the rum into a bowl first, then pour from the bowl.
Use a long, tapered lighter to avoid burning yourself.
Keep your sleeves rolled up and your hair tied back, and make sure there is not any jewelry or clothing hanging over the flames that could ignite.
Once lit, shake the pan occasionally to help settle the flames.
If the flames do not die down on their own, simply cover the pan with a tight-fitting lid and turn off the heat.
Keep a fire extinguisher handy just in case!
For the best results, serve bananas foster as soon as the flames die out.
Classic bananas foster is amazing served over vanilla ice cream.
For an indulgent twist, serve it with cinnamon, caramel, or butter pecan ice cream.
You can also serve it with a healthy dollop of whipped cream.
Make bananas foster french toast by pouring the cooked bananas and sauce over french toast.
Try serving it with a piece of light, fluffy angel food cake!

Storage: Store bananas foster (without ice cream) in an airtight container in the refrigerator for up to 2 days.

Nutrition