Decadent Bananas Foster Dessert

This classic Bananas Foster transforms simple ingredients into a decadent dessert worthy of fine dining establishments but easy enough to make in your own kitchen. The warm, caramelized bananas swimming in a buttery rum sauce pair perfectly with cold vanilla ice cream for that irresistible hot-and-cold combination.

I first made this dessert for my husband on our anniversary after we had enjoyed it at a New Orleans restaurant. Now it's become our special celebration treat that always brings back memories of that evening.

Ingredients

• Bananas: Choose slightly firm bananas with just a hint of green at the ends for best results
• Butter: Unsalted butter allows you to control the saltiness of the final sauce
• Dark brown sugar: Provides deep molasses flavor that creates the perfect caramel base
• Cinnamon: Adds warm spice notes that complement the caramelized sugar
• Dark rum: Traditional choice that creates the signature flavor profile (lighter rums work but provide less depth)
• Vanilla extract: Enhances the overall flavor and adds complexity (add after flaming for best flavor)
• Chopped pecans: Optional but add wonderful texture and nutty flavor to contrast the soft bananas
• Vanilla ice cream: The cold creamy counterpart that makes this dessert complete (splurge on good quality)

Step-by-Step Instructions

Prepare the bananas:

Peel the bananas and slice them lengthwise into thick strips. You want them substantial enough to hold their shape during cooking while still allowing the sauce to penetrate. Set them aside while you prepare the sauce.

Create the caramel base:

Melt the butter completely in a large deep skillet over medium heat until it begins to foam slightly. Add the brown sugar and cinnamon, whisking continuously until the sugar fully dissolves and the mixture becomes smooth and bubbling. This creates the foundation of your sauce.

Cook the bananas:

Gently place the banana slices in a single layer in the hot caramel mixture. Allow them to cook for 1 to 2 minutes on each side, carefully spooning the sauce over them as they begin to soften. The bananas should become tender but not mushy.

Add the rum and finish:

Pour the rum into the pan around the edges rather than directly on the bananas. Gently swirl the pan to incorporate it into the caramel sauce. Let it cook for 1 to 2 minutes until the sauce thickens slightly. Add the vanilla extract and pecans if using, gently stirring to combine, then remove from heat.

Flambé option:

For dramatic presentation, after adding the rum, carefully tilt the pan away from you toward the gas flame or use a long lighter to ignite the alcohol. The flames may reach several inches high but will subside within 30 seconds. Gently shake the pan until the flames extinguish naturally, indicating the alcohol has burned off.

Serve immediately:

Quickly transfer the warm bananas to serving dishes and top with a scoop of cold vanilla ice cream. Spoon the remaining sauce generously over the top. The contrast between the hot caramel sauce and cold ice cream creates the perfect temperature and texture combination.

Pin it

Dark rum is my secret weapon in this recipe. I discovered its importance when I once substituted light rum and found the flavor noticeably less complex. The deep, rich notes of dark rum truly transform this dessert from good to unforgettable.

The History Behind Bananas Foster

Bananas Foster was created in 1951 at Brennan's Restaurant in New Orleans. The chef named it after Richard Foster, a loyal customer and friend of the owner. New Orleans was a major port for banana imports, and this dish was designed to showcase the fruit. The theatrical flambéing technique made it an instant hit with diners seeking both flavor and entertainment. Today it remains one of the most iconic New Orleans desserts, representing the city's rich culinary heritage.

Making It Ahead Of Time

While Bananas Foster is best enjoyed immediately after preparation, you can prepare components ahead of time for quick assembly. The caramel sauce can be made up to 3 days in advance and stored in the refrigerator. Simply reheat it gently and add the bananas and rum just before serving. The bananas themselves should always be prepared at the last minute to prevent browning and maintain their perfect texture. This make-ahead approach is perfect for dinner parties when you want to minimize last-minute cooking.

Safety First When Flambéing

Flambéing creates a dramatic presentation but requires caution. Always remove the pan from heat before adding alcohol to reduce the risk of unexpected flare-ups. Use a long lighter or match and stand back when igniting. Never pour alcohol from the bottle directly into a hot pan as flames can travel up the stream into the bottle. Have a lid nearby to smother flames if needed. The alcohol will burn off in about 30 seconds, leaving behind incredible flavor without the alcohol content.

Pin it

This Bananas Foster dessert is sure to impress your guests and leave them asking for seconds!

Frequently Asked Questions

→ Can I use different types of bananas?

Yes, use firm and ripe bananas for the best texture. Very overripe bananas may become too mushy during cooking.

→ What can I substitute for dark rum?

For a non-alcoholic version, use apple cider, orange juice, or leave it out entirely for a milder flavor.

→ How can I safely flambé the dish?

Carefully tip the pan slightly away from you and ignite the rum with a long lighter or by tilting it toward the flame. Ensure the flame extinguishes naturally before serving.

→ What ice cream works best with this dish?

Classic vanilla ice cream pairs perfectly with the rich caramel sauce, but you can try flavors like butter pecan or cinnamon for variety.

→ Can I prepare the dish in advance?

This dish is best served fresh, but you can prepare the sauce ahead and gently reheat when ready to serve with freshly cooked bananas.

→ What nuts can I use as a topping?

Pecans are a popular choice, but walnuts or almonds can also add a delicious nutty element.