Bananas Foster

Bananas Foster

Caramelized bananas flambéed in rum and butterscotch sauce, ready in minutes.

Total 15 min Makes 4 servings Calories 420/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free

Allergens

Dairy

This New Orleans classic pairs bananas caramelized in brown sugar and butter with a splash of dark rum, finished tableside with a dramatic flame. Spoon the warm, syrupy sauce over vanilla ice cream for a quick dessert that balances rich caramel notes with bright banana flavor.

Ingredients

  • 4 tablespoons unsalted butter
  • 1 cup brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup banana liqueur
  • 4 bananas, halved lengthwise and cut into thirds
  • 1/4 cup dark rum
  • 4 scoops vanilla ice cream

Method

  1. In a 9-inch skillet over medium heat, melt the butter, then stir in the brown sugar and cinnamon until dissolved and bubbling.

  2. Stir in the banana liqueur and cook until the sauce is smooth and slightly thickened.

  3. Add the banana pieces to the skillet, cut side down, and cook until softened and coated in sauce, about 2 minutes per side.

  4. Remove the skillet from the heat, pour in the dark rum, then carefully ignite the sauce with a long lighter or match, tilting the pan slightly to spread the flame.

  5. Let the flames burn off completely, about 30 seconds, swirling the pan gently, then return to low heat and stir to combine.

  6. Spoon the warm bananas and sauce immediately over scoops of vanilla ice cream and serve.

Rate this recipe

★ 3.9 (1)

Bananas Foster

This New Orleans classic pairs bananas caramelized in brown sugar and butter with a splash of dark rum, finished tableside with a dramatic flame. Spoon the warm, syrupy sauce over vanilla ice cream for a quick dessert that balances rich caramel notes with bright banana flavor.

15 min 4 servings 420 cal

Ingredients

  • 4 tablespoons unsalted butter
  • 1 cup brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup banana liqueur
  • 4 bananas, halved lengthwise and cut into thirds
  • 1/4 cup dark rum
  • 4 scoops vanilla ice cream

Method

  1. 1

    In a 9-inch skillet over medium heat, melt the butter, then stir in the brown sugar and cinnamon until dissolved and bubbling.

  2. 2

    Stir in the banana liqueur and cook until the sauce is smooth and slightly thickened.

  3. 3

    Add the banana pieces to the skillet, cut side down, and cook until softened and coated in sauce, about 2 minutes per side.

  4. 4

    Remove the skillet from the heat, pour in the dark rum, then carefully ignite the sauce with a long lighter or match, tilting the pan slightly to spread the flame.

  5. 5

    Let the flames burn off completely, about 30 seconds, swirling the pan gently, then return to low heat and stir to combine.

  6. 6

    Spoon the warm bananas and sauce immediately over scoops of vanilla ice cream and serve.