Print

Classic Restaurant-Style Bananas Foster with Rum Flambé

A close-up of rich, caramelized bananas foster served with a scoop of vanilla ice cream drizzled with sauce.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the classic New Orleans dessert, Bananas Foster, at home. This recipe features bananas caramelized in a rich, buttery rum sauce, served warm over vanilla ice cream.

Ingredients

Scale
  • 4 firm, ripe bananas, peeled and sliced lengthwise
  • 4 tablespoons unsalted butter
  • 1/2 cup packed light brown sugar
  • 1/4 cup dark rum
  • 1/4 cup banana liqueur (optional)
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • Vanilla ice cream, for serving

Instructions

  1. Melt the butter in a large skillet over medium heat.
  2. Add the brown sugar, cinnamon, and salt to the melted butter. Stir constantly until the sugar dissolves and the mixture thickens slightly, about 2 minutes. This creates your caramel base.
  3. Add the sliced bananas to the skillet in a single layer. Cook for about 1 minute per side until they soften slightly and coat in the sauce.
  4. Remove the skillet from the heat. Pour the dark rum and banana liqueur (if using) over the bananas.
  5. Return the skillet to the heat. Carefully tilt the pan toward the flame (if using a gas stove) or use a long match to ignite the alcohol. Allow the flames to burn out naturally. This is the flambé step.
  6. Once the flames subside, gently spoon the sauce over the bananas.
  7. Serve immediately over scoops of vanilla ice cream.

Notes

  • If you prefer not to flambé, simply simmer the rum mixture for 1 minute after adding it to cook off the alcohol before adding the bananas.
  • Use firm, slightly under-ripe bananas so they hold their shape during cooking.
  • For a non-alcoholic version, substitute the rum and liqueur with 1/4 cup of strong brewed coffee or extra banana extract mixed with water.

Nutrition

Find it online: https://cookingbyjade.com/bananas-foster-recipe-classic-new-orleans-dessert/