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Classic Restaurant-Style Bananas Foster

Close-up of caramelized bananas in rich sauce topped with vanilla ice cream, showcasing perfect Bananas Foster.

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Make the famous New Orleans dessert, Bananas Foster, at home. This recipe features bananas caramelized in a rich sauce of butter, brown sugar, and rum, served warm over vanilla ice cream. It is a quick, impressive dessert.

Ingredients

Scale
  • 4 firm, ripe bananas, peeled and sliced lengthwise
  • 4 tablespoons unsalted butter
  • 1 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup dark rum (optional for flambé)
  • 1/4 cup banana liqueur (optional)
  • 1/2 teaspoon vanilla extract
  • 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 and cinnamon to the melted butter. Stir constantly until the sugar dissolves and the mixture thickens slightly, about 2 minutes. This creates the caramel sauce.
  3. Gently add the sliced bananas to the skillet in a single layer. Cook for 1 to 2 minutes per side until the bananas soften slightly and coat in the sauce.
  4. If you are using alcohol, remove the skillet from the heat. Pour the rum and banana liqueur over the bananas. Return the skillet to the heat. Carefully tilt the pan toward the flame (if using a gas stove) or use a long lighter to ignite the alcohol. Allow the flames to burn out naturally. This process cooks off the alcohol.
  5. Once the flames subside, stir in the vanilla extract and salt.
  6. Serve the warm bananas and sauce immediately over scoops of vanilla ice cream.

Notes

  • For a non-alcoholic version, substitute the rum with 1/4 cup of strong brewed coffee or an extra 1/4 cup of banana liqueur if you prefer a sweeter flavor without the alcohol.
  • Use firm, slightly under-ripe bananas; overly ripe bananas will break down too quickly in the sauce.
  • If you skip the flambé step, simply simmer the sauce for 1 minute after adding the rum until it reduces slightly, then serve.

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