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Classic Bananas Foster: Restaurant-Style Dessert in Minutes

Close-up of caramelized bananas foster being topped with rich caramel sauce over scoops of vanilla ice cream.
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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, ready in under 15 minutes.

Ingredients

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

Instructions

  1. Place the butter and brown sugar in a large, heavy-bottomed skillet over medium heat. Stir constantly until the sugar dissolves and the mixture bubbles, about 2 minutes. This creates your buttery rum sauce base.
  2. Stir in the cinnamon and salt. Cook for 1 minute more until fragrant.
  3. Add the sliced bananas to the skillet in a single layer. Cook for 1 to 2 minutes on each side until they soften slightly and begin to caramelize. Do not overcook them.
  4. Remove the skillet from the heat. Carefully pour in the dark rum and the banana liqueur, if using. Return the skillet to the heat.
  5. Tip the skillet toward the flame of your gas burner or use a long match to carefully ignite the rum. Allow the flames to burn out naturally. This is the flambé step. (If you have an electric stove, you can skip the flambé or use a long lighter carefully, standing back.)
  6. Once the flames subside, stir in the vanilla extract. The sauce will thicken slightly.
  7. Serve the warm caramelized bananas and sauce immediately over scoops of cold vanilla ice cream. This quick dessert is best enjoyed right away.

Notes

  • Use firm, slightly underripe bananas; overly ripe bananas will turn mushy when cooked.
  • If you skip the flambé, simply simmer the rum for 30 seconds after adding it to cook off some of the alcohol before serving.
  • For a non-alcoholic version, substitute the rum with 1/4 cup of strong brewed coffee or extra banana liqueur.

Nutrition

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