Bananas Foster (Print Version)
# Ingredients:
→ For the Caramel Sauce
01 -
1/4 cup butter
02 -
2/3 cup dark brown sugar, packed
03 -
1/2 teaspoon cinnamon
04 -
1/2 cup dark rum (good quality)
05 -
1 1/2 teaspoons vanilla extract
→ Main Ingredients
06 -
4 medium bananas
07 -
1/4 cup chopped pecans (optional)
→ For Serving
08 -
4 scoops vanilla ice cream
# Instructions:
01 -
Peel your bananas and slice them into long, thick strips. You can also simply cut them in half lengthwise if you prefer bigger pieces. Set them aside while you start the caramel sauce.
02 -
In a large, deep skillet, melt the butter over medium heat. Once it's melted, add the brown sugar and cinnamon. Whisk everything together until the sugar has completely dissolved into a smooth caramel mixture.
03 -
Carefully arrange the banana slices in the skillet in a single layer. Gently stir them in the caramel mixture. You'll notice they'll start to soften as they warm up in the hot caramel - this will happen pretty quickly.
04 -
Pour the rum into the skillet (make sure to measure it in a cup first, not directly from the bottle). Swirl the pan to mix everything together. Let it cook for 1-2 minutes until the sauce thickens slightly.
05 -
Stir in the vanilla extract and pecans if using. Remove the pan from the heat. The sauce should be thick, rich, and glossy at this point.
06 -
For the classic flambé version: Before adding the vanilla, carefully tilt the pan away from you and ignite the rum using your stove flame or a long lighter. Gently shake the pan until the flames subside as the alcohol burns off. Then remove from heat and add the vanilla and pecans.
07 -
Scoop vanilla ice cream into serving bowls. Spoon the warm bananas and plenty of the caramel sauce over the ice cream. The contrast between the cold ice cream and the warm, buttery caramel sauce is what makes this dessert so special. Serve right away while everything's still warm!
# Notes:
01 -
Bananas Foster is a classic New Orleans dessert created in 1951 at Brennan's Restaurant and named after a loyal customer.
02 -
For an authentic variation, you can use half banana liqueur and half rum instead of all rum.
03 -
The flambé technique is impressive for guests but is completely optional - the dessert is delicious either way!