Description
Make the famous New Orleans dessert, Bananas Foster, right in your kitchen! This recipe delivers caramelized bananas in a rich, buttery rum sauce served warm over vanilla ice cream. It is a quick and indulgent treat ready in minutes.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1/2 cup packed light brown sugar
- 1/4 cup dark rum (for authentic flavor)
- 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 butter melts and the sugar dissolves, creating a smooth sauce.
- Stir in the cinnamon. Let the mixture cook for about 2 minutes until it thickens slightly.
- Add the sliced bananas to the skillet in a single layer. Cook for 1 to 2 minutes per side until they are lightly caramelized.
- Remove the skillet from the heat. Carefully pour the dark rum into the pan. Return the skillet to the heat.
- Tilt the pan 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. If you skip this step, simply let the rum simmer for 1 minute.
- Stir in the banana liqueur, if using. Spoon the warm sauce and bananas over scoops of vanilla ice cream immediately.
Notes
- Use firm, ripe bananas; overly soft bananas will break down too much during cooking.
- If you prefer not to flambé, simply simmer the rum for 1 minute until it reduces slightly before serving.
- This recipe is best made right before serving to keep the bananas warm over the cold ice cream.
- For a non-alcoholic version, substitute the rum with an extra 1/4 cup of banana juice or water mixed with 1 teaspoon of vanilla extract.
- Prep Time: 5 min
- Cook Time: 8 min
- Category: Dessert
- Method: Stovetop Sauté
- Cuisine: American (New Orleans)
Nutrition
- Serving Size: 1 serving (with ice cream)
- Calories: 450
- Sugar: 45g
- Sodium: 110mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg