Description
Bananas Foster brings Louisiana’s New Orleans flair right to your kitchen table with caramelized bananas swimming in a rich rum-butter sauce. Flame-kissed at the table, this dessert turns an ordinary evening into a spectacular culinary moment that sparks conversation and delights taste buds.
Ingredients
Scale
Main Ingredients:
- 2 bananas
- ¼ cup unsalted butter
- ½ cup brown sugar
Supporting Ingredients:
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Flavoring Ingredients:
- 2 tablespoons banana liqueur
- ¼ cup dark rum
Serving:
- Vanilla ice cream
Instructions
- Melt 4 tablespoons (57 grams) unsalted butter in a large skillet over medium heat, maintaining temperature at 350°F (175°C). Whisk in ½ cup packed brown sugar, ¼ teaspoon ground cinnamon, and ⅛ teaspoon ground nutmeg until the mixture transforms into a glossy, bubbling caramel, about 2-3 minutes.
- Carefully place 2 ripe bananas, sliced lengthwise into 4 equal halves, directly into the caramel sauce. Gently spoon the warm mixture over each banana piece, allowing them to soften and develop golden-brown edges for exactly 2 minutes.
- Pour 2 tablespoons banana liqueur and ¼ cup dark rum into the skillet. Let the liquid warm for 30 seconds, creating an aromatic base that will intensify the dessert’s rich flavor profile.
- If feeling adventurous, carefully tilt the pan toward an open flame or use a long kitchen lighter to ignite the alcohol. Watch the flames dance and burn off naturally within 30 seconds, keeping a damp kitchen towel nearby for safety.
- Select your favorite serving vessels – preferably chilled bowls or glasses. Scoop 1 large dollop of cold vanilla ice cream into each dish, then generously drape the warm, caramelized banana mixture over the top, ensuring each spoonful delivers a perfect temperature contrast.
Notes
- Brown the bananas in butter just until they start to caramelize for the best depth of flavor and texture.
- Select ripe but firm bananas that hold their shape when cooking to prevent turning mushy during the flambe process.
- A long-handled skillet works best for safely managing the flame when adding rum and creating the dramatic caramelization.
- For a non-alcoholic version, replace rum with orange juice or apple cider to maintain the rich, complex sauce without the alcohol.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Creole
Nutrition
- Serving Size: 2
- Calories: 310 kcal
- Sugar: 34 g
- Sodium: 110 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 35 mg