Surprisingly simple but full of flavor, this recipe comes together by sauteing bananas in a rum-caramel sauce and serving with a scoop of ice cream. This dessert is rich and creamy, and the dark rum adds depth and warmth to the dessert. Not only does it smell amazing as you whip it up, igniting the sauce never fails to dazzle dinner guests.
Made famous at Owen Brennan’s restaurant and named after Richard Foster, chairman of the New Orleans Crime Commission, this Bananas Foster recipe was created in 1951 when Brennan challenged his chef Paul Blangé to create a dish featuring bananas. While Bananas Foster can be enjoyed on its own, it can be served over some easy pancakes or homemade waffles for breakfast as well!
WHAT YOU NEED TO MAKE THIS RECIPE
Bananas — use bananas that are ripe but still firm. This way, they hold their shape better when sliced and cooked. Overripe bananas will break down and create a lumpy caramel. Save the overripe ones for banana bread.
Rum — while rum adds flavor, you also cannot ignite and flambé the recipe without it. Be very careful when igniting the rum, as it is highly flammable. Keep a fire extinguisher nearby! I recommend using dark rum such as Myers’s or Bacardi Black.
Butter — I recommend using unsalted butter, but salted butter would also work well here to add a little salt to balance out the sweetness of the caramel sauce.
Brown sugar — I prefer using dark brown sugar over light brown sugar for a deeper and richer molasses flavor to the caramel sauce.
HOW TO MAKE BANANAS FOSTER
1. Slice the bananas in half, lengthwise.
2. In a large saucepan or skillet, heat butter, sugar, and cinnamon over medium-high heat.
3. Cook, often stirring, until butter is melted and mixture is bubbly for about 4 minutes.
4. Add bananas. Cook, gently stirring often, until tender, about 4 minutes.
5. Add the rum and remove it from heat.
6. Using a long lighter or long match, carefully ignite rum, swirling pan constantly, until flames die out in the Bananas Foster sauce, about 30 seconds. Serve immediately over ice cream.
PRO TIPS FOR MAKING THIS RECIPE
- When igniting the rum, make sure you don’t have any other burners on. Keep your sleeves rolled up, hair tied back, and keep a large metal lid handy in case you have to smother the flame.
- Don’t have ice cream? Try adding a dollop of whipped cream instead.
- Add a splash or two of heavy cream before adding the bananas for an even richer and creamier Bananas Foster sauce.
- Slice the bananas right before you start cooking. Once sliced, the bananas begin to oxidate and won’t keep well for long.
- A light-colored or stainless steel pan is ideal as it is more challenging to keep an eye on the dark caramel sauce in a dark pan.
FREQUENTLY ASKED QUESTIONS
Can I make this recipe ahead of time?
While you can cook the bananas and caramel sauce ahead of time, once you reheat it, the texture of the bananas won’t be as firm. I recommend making it fresh as Bananas Foster only requires a couple of minutes in the pan.
Can I make this without alcohol?
If you want to skip the alcohol, try adding rum extract along with grape juice, pineapple juice, or apple juice. You won’t be able to flambé the pan, so cook on low heat for a couple of extra minutes instead.
What does it mean to flambé?
Another name for this dish is banana flambé. Flambéing is a French cooking technique where alcohol is added into the hot pan and creates a burst of flames. The flames cook off the alcohol content of the dish but leave the flavor behind. You need alcohol that is at least 40% alcohol by volume or 80-proof for it to ignite. However, do not go above 60% alcohol by volume or 120-proof as it will be too flammable.
What alcohol can you substitute for rum?
If you do not have rum while making Bananas Foster, you can substitute in bourbon, dark cachaca, brandy, or banana liqueur. While the flavor might be slightly different, it’ll still be delicious. Banana liqueur is an excellent substitute as it simply enhances the banana flavor of the recipe.
If you love this recipe try these out!
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Bananas Foster
Equipment
- Long lighter
Ingredients
- ½ cup unsalted butter 1 stick (113g)
- ¾ cup packed dark brown sugar (165g)
- ½ teaspoon ground cinnamon
- 3 large bananas halved lengthwise
- ⅓ cup rum (80mL)
- vanilla ice cream to serve
Instructions
- In a large saucepan or skillet, heat butter, sugar, and cinnamon over medium-high heat. Cook, stirring often until butter is melted and mixture is bubbly, about 4 minutes.
- Add bananas. Cook, gently stirring often, until tender, about 4 minutes.
- Add the rum and remove from heat. Using a long lighter or long match, carefully ignite rum, swirling pan constantly, until flames die out, about 30 seconds. (If you feel unsafe doing this step, simply add the rum and continue cooking for about 1 minute before removing it from the heat.)
- Serve immediately over ice cream.
Video
Notes
- When igniting the rum, make sure you don’t have any other burners on. Keep your sleeves rolled up, hair ties back, and keep a large metal lid handy in case you have to smother the flame.
- Don’t have ice cream? Try adding a dollop of whipped cream instead.
- Add a splash or two of heavy cream before adding the bananas for an even richer and creamier Bananas Foster sauce.
- Slice the bananas right before you start cooking. Once sliced, the bananas begin to oxidate and won’t keep well for long.
- A light-colored or stainless steel pan is ideal as it is more challenging to keep an eye on the dark caramel sauce in a dark pan.
