Bananas Foster Recipe
This Bananas Foster recipe is a quick and iconic dessert made with caramelized bananas, buttery rum sauce, and vanilla ice cream. A classic dessert idea that’s easy, elegant, and unforgettable.
Ingredients
- 3 medium bananas
- 4 tbsp unsalted butter
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 cup dark rum
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 2 tbsp toasted nuts (like almonds or walnuts) , chopped
Instructions
- Prepare the bananas. Peel the bananas and, using a sharp knife, carefully slice them in half lengthwise from top to bottom. This helps the bananas cook evenly. (Slice the bananas just before cooking, as they start to oxidize and brown quickly once cut. Freshly sliced bananas will give you the best texture)
- Make the sauce. Melt the butter in a large skillet over medium-high heat, then mix in the brown sugar, vanilla, and cinnamon. Bring the mixture to a simmer.
- Cook the bananas. Place the bananas cut side down in the skillet, and cook for 1 to 2 minutes, until softened and slightly caramelized. Carefully flip the bananas over. Keep an eye on the pan and gently shift the bananas occasionally to prevent them from sticking as they cook.
- Flambé the sauce. Turn off the heat (this is important for safety) and add the dark rum to the skillet. Using a long-handled lighter, carefully ignite the sauce to flambé it. Gently shake or swirl the pan until the flames naturally subside.
- Serve with Ice cream. Remove from the heat and transfer the bananas with sauce onto plates. Garnish with chopped nuts and top with a scoop of vanilla ice cream.
Notes
Preparing the bananas - Slice the bananas just before you begin cooking, as they tend to oxidize and brown quickly once exposed to air. Freshly cut bananas will give you the best flavor and presentation.
Alcohol-free option - If you prefer to make this dessert without rum, you can replace it with apple juice or pineapple juice instead. The sauce won’t flambé and the flavor will be slightly different, but the dessert will still turn out rich, sweet, and delicious.
Use caution when flambéing the sauce - Be sure to turn off the heat before igniting the alcohol, and use a long-handled lighter to safely keep your hands away from the flame. After lighting the sauce, step back slightly and avoid leaning directly over the pan while the flames are active.