Print

Classic Bananas Foster: Restaurant-Style Dessert in Minutes

A close-up of warm, caramelized bananas foster topped with a scoop of vanilla ice cream and caramel drizzle.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Recreate the famous New Orleans dessert, Bananas Foster, right in your kitchen. This recipe delivers perfectly caramelized bananas in a rich, buttery rum sauce, served warm over vanilla ice cream. It is a quick, indulgent dessert ready in under 15 minutes.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1/2 cup packed light brown sugar
  • 1/4 cup dark rum (for flambĂ©)
  • 1/2 teaspoon ground cinnamon
  • 4 medium ripe bananas, peeled and sliced lengthwise
  • 1/4 cup banana liqueur (optional, for deeper flavor)
  • Pinch of salt
  • Vanilla ice cream, for serving

Instructions

  1. In a large skillet over medium heat, melt the butter. Add the brown sugar and cinnamon. Stir constantly until the sugar dissolves and the mixture bubbles, creating a thick caramel sauce.
  2. Add the sliced bananas to the skillet in a single layer. Cook for about 1 to 2 minutes per side until the bananas are lightly softened and coated in the sauce.
  3. Remove the skillet from the heat. Carefully pour in the dark rum and the banana liqueur, if using. Return the skillet to the heat.
  4. Tilt the skillet slightly toward the flame (if using a gas stove) or use a long match to ignite the rum vapors. Allow the flames to burn out naturally. This is the flambé step.
  5. Once the flames subside, gently stir the bananas to coat them completely in the buttery rum sauce. Add a pinch of salt to balance the sweetness.
  6. Serve immediately over generous scoops of cold vanilla ice cream. This warm banana dessert is best enjoyed right away.

Notes

  • Use firm, ripe bananas; overly soft bananas will break down too much during cooking.
  • If you prefer not to flambĂ©, simply simmer the rum into the sauce for one minute until it reduces slightly, skipping the ignition step.
  • For a non-alcoholic version, substitute the rum with 1/4 cup of strong brewed coffee or extra banana juice.
  • This recipe makes a fantastic ice cream topping.

Nutrition