Description
Bananas Foster is a classic New Orleans dessert featuring caramelized bananas in a buttery, cinnamon-spiced sauce flambéed with dark rum and served warm over vanilla ice cream. This indulgent treat combines rich, sweet flavors with a dramatic flaming presentation, perfect for a quick and impressive dessert.
Ingredients
For the Sauce and Bananas
- 6 tablespoons unsalted butter (cut into pieces)
- ½ cup coconut sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of kosher salt
- 3 medium bananas (peeled, sliced lengthwise then crosswise)
- ¼ cup dark rum
For Serving
- 2 scoops vanilla ice cream
Instructions
- Make the sauce. In a large skillet over medium heat, melt the butter with the coconut sugar, vanilla extract, cinnamon, and a pinch of kosher salt. Whisk constantly for about a minute until the mixture bubbles and becomes a smooth caramel sauce.
- Soften the bananas. Add the bananas cut side down to the skillet and cook for 1 to 2 minutes until they soften and begin to caramelize. Use a spatula to carefully flip the bananas over and cook briefly on the other side.
- Flambé the sauce. Turn off the heat, then add the dark rum to the skillet while the sauce is still bubbling. Use a long-reach lighter to ignite the rum and flambé the sauce, gently shaking the pan until the flames subside.
- Serve with ice cream. Divide the bananas and sauce between serving plates or bowls, then top each with a scoop of vanilla ice cream. Serve immediately warm so the ice cream melts slightly into the caramel sauce.
Notes
- Use a long-reach lighter or carefully ignite the sauce to safely flambé the rum.
- Make sure to turn off the heat before adding the rum to avoid flare-ups.
- Use firm ripe bananas to hold shape during cooking.
- Serve immediately for best flavor and texture.
- Substitute brown sugar if coconut sugar is unavailable, though flavor will be slightly different.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Creole
