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Classic Restaurant-Style Bananas Foster with Rum Flambé

Close-up of caramelized bananas foster slices swimming in dark sauce, topped with a scoop of vanilla ice cream.
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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
  • 4 tablespoons unsalted butter
  • 1/2 cup packed light brown sugar
  • 1/4 cup dark rum (for flambé)
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 1/2 cup vanilla ice cream, for serving

Instructions

  1. Peel the bananas and slice them in half lengthwise, then cut each half into three pieces crosswise.
  2. In a large skillet over medium heat, melt the butter.
  3. Add the brown sugar, cinnamon, and salt to the melted butter. Stir constantly until the sugar dissolves and the mixture thickens slightly into a sauce, about 2 minutes.
  4. Add the banana pieces to the skillet in a single layer. Cook for about 1 minute per side until they begin to soften and caramelize.
  5. Remove the skillet from the heat. Carefully pour the dark rum over the bananas.
  6. Return the skillet to the heat. Tilt the pan slightly toward the flame (if using a gas stove) or use a long match to ignite the rum. Allow the flames to burn out naturally. This is the flambé step.
  7. Once the flames subside, gently spoon the sauce over the bananas.
  8. Serve immediately over scoops of vanilla ice cream.

Notes

  • If you prefer not to flambé, skip step 5 and 6. Simply simmer the bananas in the sauce for 1 minute until heated through.
  • Use firm bananas; very ripe bananas will break down too quickly in the hot sauce.
  • For an alcohol-free version, substitute the rum with 1/4 cup of banana liqueur or simply use an extra tablespoon of butter and a splash of vanilla extract.

Nutrition

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