Bananas Foster is the ultimate dessert for those moments when you want to impress without spending hours in the kitchen. This New Orleans classic transforms simple ingredients into a caramelized, rum-infused delight that dances between elegant and comforting. The magic happens when ripe bananas meet a bubbling sauce of butter, brown sugar, and cinnamon, all flambéed with rum for that touch of drama.
What began as a creative solution at Brennan’s Restaurant in the 1950s has become one of the most beloved tableside desserts in American cuisine. Don’t worry about fancy restaurant techniques though—this homemade version brings all the flavor with none of the fuss, ready to transform your dinner finale into something truly special.
Why You’ll Love This
- Ready in just 15 minutes of active cooking time—perfect for last-minute entertaining
- Uses simple pantry ingredients you likely already have on hand
- Creates a spectacular presentation with the optional flambé technique
- Perfectly balances warm spices with the natural sweetness of caramelized bananas
- Versatile enough to serve over ice cream, pancakes, or even French toast
Ingredients
- 3 tablespoons butter
- ½ cup dark brown sugar
- 1 teaspoon vanilla
- 2 tablespoons rum
- ½ teaspoon cinnamon
- 2 bananas, sliced in half lengthwise
- 3 tablespoons chopped walnuts or pecans
- Vanilla bean ice cream
Instructions
- In a medium skillet over medium heat, melt the butter. Add brown sugar, vanilla, rum, and cinnamon. Let it come to a simmer, then add banana slices and nuts.
- Cook bananas for 4 minutes on each side, or until nicely caramelized. Gently move them around to prevent sticking.
- Remove from heat and serve hot over scoops of vanilla ice cream.
- For gas stove: Cook as above but without rum. Turn off gas, add rum, reignite stove. If pan doesn’t ignite naturally, carefully tilt to catch flame. Shake pan until flames subside.
Tips & Variations
- For a non-alcoholic version, substitute the rum with apple juice and add 1 teaspoon of rum extract for flavor.
- Choose bananas that are yellow with small brown spots—they’ll hold their shape better during cooking.
- If you don’t want to flambé, simply add the rum and simmer for 1-2 minutes to cook off the alcohol.
- Try adding a handful of chopped pecans or walnuts to the sauce for extra texture.
- For a tropical twist, add ¼ teaspoon of coconut extract and garnish with toasted coconut flakes.
- Make the sauce ahead of time and reheat gently, adding fresh bananas just before serving.
Serving Suggestions
While traditionally served over vanilla ice cream, Bananas Foster is wonderfully versatile. Try spooning it over buttermilk pancakes or French toast for an indulgent breakfast, or serve alongside pound cake or angel food cake for an elevated dessert. For a dinner party, pre-scoop ice cream into chilled bowls and prepare the bananas tableside for a memorable presentation.
For a complete New Orleans-inspired meal, serve this after a main course of jambalaya or shrimp étouffée, perhaps with a café au lait to balance the sweetness.
Notes
- Store any leftover sauce (without bananas) in an airtight container in the refrigerator for up to 3 days. Reheat gently and add fresh bananas when serving.
- When flambéing, make sure to have a lid nearby to smother flames if needed.
- The sauce is ready when it coats the back of a spoon and has a slightly thickened consistency.
- For best results, serve immediately after preparing—this dish is all about the contrast between warm sauce and cold ice cream.
FAQs
Is it safe to flambé at home?
Yes, but take precautions: use a long lighter, remove the pan from heat before adding alcohol, keep a lid nearby to smother flames if needed, and never pour alcohol from the bottle directly into a hot pan.
Can I make Bananas Foster without alcohol?
Absolutely! Substitute the rum with apple juice and add a teaspoon of rum extract for flavor without the alcohol content.
My bananas got too mushy. What went wrong?
You likely used overripe bananas or cooked them too long. Choose bananas that are ripe but still firm, and limit their cooking time to just 1-2 minutes per side.
Can I prepare any components ahead of time?
You can make the caramel sauce up to 3 days ahead and store it in the refrigerator. Reheat gently and add fresh bananas just before serving for the best texture and flavor.
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