Bananas Foster

5 from 6 votes

In this Bananas Foster recipe, sliced bananas are coated in a cinnamon caramel, then flambeed in rum and banana liqueur.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: Cajun/Creole, Southern

Servings: servings

Calories: 239kcal

Author: Jocelyn Delk Adams

Equipment

Cast Iron Skillet

Ingredients

2 tbsp unsalted butter
1/4 cup light brown sugar packed
3 medium sized bananas peeled and sliced lengthwise into long strips
1/4 tsp ground cinnamon
1/4 tsp salt
pinch of nutmeg
1/4 cup light rum
1 tbsp banana liqueur
1 tbsp vanilla extract

Instructions

Add butter to a large heavy bottomed pan and melt over medium heat.
Once completely melted down, whisk or stir in the brown sugar and let dissolve into the butter completely.
Add banana slices to the sugar mixture and cook for about 2 minutes on one side then turn over and cook for 2 minutes on the other side.
Add in cinnamon, salt, and nutmeg then finally the rum, banana liqueur and vanilla and cook until it begins to bubble.
THIS IS OPTIONAL: Once you see it bubbling, use a long lighter and light it but be VERY CAREFUL.
Continue basting until the flames burn out and then serve with vanilla ice cream immediately.

Video

Notes

THIS IS OPTIONAL: Flambeing is optional but it does cook out the alcohol and make for a deeper caramelization on the bananas. To do it, use a long lighter to carefully ignite the liquid.

How to Store and Reheat Bananas Foster

If you wanna store leftovers, it is super simple. Cool it down to room temp first then add to an airtight container and pop in the fridge. When you want to reheat, you can either microwave in 20-30 second intervals, giving a very gentle stir to the sauce in between. Or you can add leftovers to a saucepan and heat on low, stirring gently so the bananas don't break apart. If you need a bit more liquid, just splash in a little rum to loosen the caramel sauce up. It will last 2-3 days. DON'T FREEZE!

Nutrition