Get ready for Bananas Foster—a New Orleans classic that’s a total treat and a blast to make! This flambéed delight is simpler than it looks, and as long as you keep the kitchen flame-free (well, mostly), you’ll whip up a dessert that wows every time. With bananas swimming in a boozy, buttery sauce, it’s a sweet spectacle your guests will adore. Light it up and dig in!
Bananas Foster Recipe
Bananas Foster
Equipment
- 12-inch skillet
- spatula
- ice cream scoop
- long match
Ingredients
- 2 ounce butter – unsalted
- 1 cup dark brown sugar – lightly packed
- ½ tsp cinnamon – ground
- ¼ cup banana liqueur
- 4 firm-ripe bananas – peeled, halved lengthwise, then halved crosswise.
- ¼ cup amber rum – such as Old New Orleans or Goslings
- 1 pint vanilla ice cream
Instructions
- In a 12-inch skillet, melt the butter over medium heat. Stir in the brown sugar and cinnamon and cook until moist, about 1 minute.
- Add the banana liqueur and cook, stirring continuously, until the grainy texture disappears and the mixture rolls off the spoon in a steady stream, 1 to 2 minutes.
- Put the banana quarters rounded side down in the pan. Cook until the bananas begin to soften, 2 to 3 minutes.
- Turn the bananas onto their flat sides. Remove the pan from the heat and pour in the rum. Set the pan over high heat and light with a long match or grill lighter. Gently shake the pan until the flame subsides. Remove from the heat.
- Place a generous scoop of ice cream in 6 to 8 individual heatproof dessert bowls. Arrange 2 to 3 pieces of sautéed banana around each scoop of ice cream. Spoon on the sauce and serve immediately.
Notes
PRIVATE NOTES
Nutrition
More Information
The Lineup: Classic Ingredients
Bananas Foster comes together with a handful of essentials: butter, brown sugar, cinnamon, banana liqueur, firm-ripe bananas, amber rum, and vanilla ice cream.
In a 12-inch skillet, melt the butter over medium heat, then stir in brown sugar and a pinch of cinnamon—cook until it’s moist and melded, about 1 minute. Pour in the banana liqueur, stirring constantly until the grainy mix smooths out and drips off the spoon in a steady stream, 1 to 2 minutes. Add firm-ripe bananas—peeled, halved lengthwise, then crosswise—rounded side down, and cook until they soften, 2 to 3 minutes. Flip them to their flat sides, then take the pan off the heat.
Splash in the amber rum, return to high heat, and ignite with a long match or grill lighter. Gently shake the pan until the flames die down, then remove from heat. Scoop vanilla ice cream into heatproof bowls, nestle 2 to 3 banana pieces around each, and drizzle with that boozy sauce. Serve it hot and fast!
Flambé: Fun with a Safety Net
The flambé is the star of the show—flames leaping as the rum catches fire, turning your kitchen into a stage. It’s a crowd-pleasing spectacle, but keep it safe: use a long-handled lighter, pour the rum into a small cup first (never from the bottle), and light it off the flame by tilting the pan or sparking it manually. Keep a lid nearby to snuff it out if things get wild. Done right, it’s a thrilling moment that burns off the alcohol, leaving a deep, warm flavor behind.
Bananas vs. Pears: A Foster Family Tale
Bananas Foster, born in 1951 at Brennan’s Restaurant in New Orleans, was the brainchild of Chef Paul Blangé and Ella Brennan, sparked by Owen Brennan’s challenge to showcase bananas—a nod to the city’s bustling port trade. It’s the iconic original, favoring firm-ripe bananas for their tart-sweet balance and sturdy texture. Pears Foster, my twist, swaps in ripe pears for a juicier, softer take—green pears need not apply. Both desserts share that flambéed flair, but Bananas Foster holds the historical crown, while Pears Foster sails into fresher, fruitier waters.
Warm and Cold: Dessert Harmony
The payoff is in the pairing—warm, caramelized bananas and their buttery, rum-spiked sauce spooned over cold vanilla ice cream. The heat softens the ice cream’s edges, blending it with the syrupy goodness, while the chill tempers the richness. It’s a push-pull of temperatures and textures—smooth, creamy, and sticky all at once—that makes every bite a little celebration. Serve it quick to catch that magic moment!
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Pears Foster
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