Make this classic New Orleans dessert, Bananas Foster, right in your kitchen. You will caramelize ripe bananas in a rich, buttery rum sauce and serve it warm over vanilla ice cream for an indulgent, quick treat.
Author:Ahazzam
Prep Time:5 min
Cook Time:7 min
Total Time:12 min
Yield:2 servings
Category:Dessert
Method:Stovetop Sauté
Cuisine:Southern/New Orleans
Diet:Vegetarian
Ingredients
Scale
2 tablespoons unsalted butter
1/2 cup packed light brown sugar
1/4 cup dark rum (for flambé)
1/2 teaspoon ground cinnamon
4 firm, ripe bananas, peeled and sliced lengthwise
1/4 cup banana liqueur (optional, for deeper flavor)
Vanilla ice cream, for serving
Instructions
Place the butter and brown sugar in a large skillet over medium heat. Stir constantly until the sugar dissolves and the mixture bubbles, creating a smooth caramel sauce. This takes about 3 minutes.
Stir in the cinnamon. Add the sliced bananas to the skillet, coating them gently in the sauce. Cook for about 1 minute per side until they soften slightly.
Remove the skillet from the heat. Carefully pour the dark rum into the pan. Return the skillet to the heat.
Tilt the skillet 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, which cooks off the raw alcohol taste. If you prefer not to flambé, simply let the sauce simmer for 1 minute.
Stir in the banana liqueur, if using, and cook for 30 seconds more until the sauce thickens slightly.
Serve the warm bananas and sauce immediately over generous scoops of vanilla ice cream. This is the best banana dessert experience.
Notes
For a non-alcoholic version, substitute the rum with 1/4 cup of strong brewed coffee or apple juice, and increase the sugar slightly if needed.
Use firm, slightly under-ripe bananas; very soft bananas will break apart when sautéed.
This recipe is a copycat of the famous Brennan’s restaurant dessert, offering that spectacular flavor profile.