Bananas Foster is a decadent, warm dessert made with ripe bananas, vanilla ice cream, and a rich, buttery rum sauce.
Brennan's Restaurant in New Orleans created this classic American dessert, back in the 1950's.
I love all things banana and we're so used to seeing this dessert in most restaurants here in South Louisiana, I knew I had to share it with my readers.
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What makes this recipe so yummy
Bananas are inexpensive (which is always a plus in today's economy).
When you toast those pecans it gives them such a fabulous flavor. The combination of the warm, caramelized bananas and the cool, creamy ice cream, along with the complex flavors from the rum sauce, makes Bananas Foster a luxurious, unforgettable dessert. It’s a showstopper, both in flavor and presentation.
Groceries you'll need: Ingredients
- Bananas
- Dark Rum
- Banana Liqueur
- Brown Sugar
- Toasted Pecans
- Salted Butter
- Cinnamon
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Add the butter, brown sugar and cinnamon to a skillet and cook down until nice and syrupy.
- Step 2: Add the banana liqueur and continue cooking for a few minutes, stirring.
- Step 3: Cut the bananas in half, lengthways and add to the syrup. Cook for a few minutes like this then add the dark rum.
- Step 4: Tip the skillet to allow the syrup to reach the edges and catch fire. The dish should 'flambe' for just a few seconds, just enough to burn off the alcohol.
Hint: If you're not comfortable tipping the skillet like that, just use a lighter and set fire to it that way.
Recipe variations and substitute ideas
- Walnuts - instead of pecans.
- Vanilla Extract - you could add a dash.
- Nutmeg - with the cinnamon, it's always good.
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Necessary gear: equipment
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You only need a skillet for flambéing the bananas and liquor. Oh, and a plate for serving.
More southern dessert recipes I think you'll love
How to store leftovers
Store the leftover bananas foster in an airtight container in the refrigerator. Keep for up to 4 days and heat up when serving. Serve with ice cream.
Mel's kitchen notes
This New Orleans classic is not usually served with the toasted pecans. I just really enjoy the flavors and textures.
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Bananas Foster
Equipment
Ingredients
- ¼ Cup Salted Butter
- 1 Cup Dark Brown Sugar
- ½ teaspoon Ground Cinnamon
- ¼ Cup Banana Liqueur
- 4 Each Bananas
- ¼ Cup Dark Rum
- ⅛ Cup Chopped Pecans toasted
Instructions
- Add butter, brown sugar and cinnamon to a skillet and add medium-high heat.¼ Cup Salted Butter, 1 Cup Dark Brown Sugar, ½ teaspoon Ground Cinnamon
- Once the sugar has completely melted add the banana liqueur and stir well. Cook another 2 minutes.¼ Cup Banana Liqueur
- Slice the bananas in half, lengthways and add to the skillet. Cook for about 3-4 minutes.4 Each Bananas
- Add the dark rum, stir into the caramel sauce then tilt the skillet to catch the caramel sauce on fire. It will stay lit for about 5-10 seconds, while it burns off the alcohol.¼ Cup Dark Rum
- After it goes out, serve on a dish with some ice cream and drizzle the caramel sauce over the top. Sprinkle with the toasted pecans.⅛ Cup Chopped Pecans
Nutrition
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