Bananas Foster is a classic dessert featuring bananas sautéed in a rich, buttery caramel sauce, flambéed with rum, and served with vanilla ice cream.

It’s easy to make, elegant, and perfect for special occasions.

Ingredients

2 bananas
2 tablespoons unsalted butter
½ cup packed brown sugar (light or dark)
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
2 tablespoons banana liqueur (or substitute 1 teaspoon vanilla extract mixed with 1 tablespoon dark rum)
3 tablespoons dark rum (90–100 proof)
2 to 4 scoops vanilla ice cream

Recipe Instructions

Peel bananas and cut them crosswise into halves. Then slice each half lengthwise to make 8 total pieces.
In an 8- to 10-inch skillet over low heat, melt butter with brown sugar, cinnamon, and kosher salt, stirring occasionally. Cook for 3–4 minutes until the mixture is smooth and fully blended.
Add banana slices and banana liqueur (or vanilla-rum mixture) to the skillet. Stir gently to coat evenly. Simmer gently for about 1 minute, until bananas soften slightly around the edges.
Measure out 3 tablespoons of dark rum separately. Carefully drizzle rum over bananas without stirring. Immediately ignite the rum with a long lighter (flambé). Gently swirl the skillet, allowing flames to extinguish naturally. If flames persist, carefully cover the skillet with a lid to extinguish and remove from heat.
Divide bananas and sauce evenly into serving bowls. Top each serving with vanilla ice cream. Serve immediately.

Storage Instructions

Immediate Serving: Bananas Foster is best enjoyed fresh immediately after preparation.
Refrigeration: Leftovers (without ice cream) may be refrigerated in an airtight container for up to 1 day. Reheat gently on the stove before serving.

Who invented Bananas Foster?

Bananas Foster was invented by chef Paul Blangé in collaboration with restaurant owner Owen Brennan in 1951 at Brennan’s Restaurant in New Orleans.

Where did Bananas Foster originate?

Bananas Foster originated in New Orleans, Louisiana, specifically at Brennan’s Restaurant in the French Quarter.

Can Bananas Foster be made without rum?

Yes, Bananas Foster can be made without rum. Substitute rum and liqueur with additional vanilla extract or rum extract for a non-alcoholic version. Note that this variation will not include flambé.

What is the best rum for Bananas Foster?

A dark rum with a higher alcohol content (90–100 proof) is best for Bananas Foster, as it flambés easily and complements the caramelized bananas well. Popular choices include Myers’s Dark Rum or Goslings Black Seal Rum.

Bananas Foster Recipe

Author: Maddy & JD – Them Bites

Bananas Foster is such a classic recipe, and if you haven't had it yet, you've yet to find love.

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Pin Recipe

Prep Time 5

Cook Time 10

Total Time 15

Course Dessert

Cuisine American

Servings people

Calories 314 kcal

Ingredients

2 bananas
2 tablespoons unsalted butter
½ cup packed brown sugar light or dark
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
2 tablespoons banana liqueur or substitute 1 teaspoon vanilla extract mixed with 1 tablespoon dark rum
3 tablespoons dark rum 90-100 proof
2 to 4 scoops vanilla ice cream

Recipe Instructions

Peel the bananas and cut them crosswise into halves. Then slice each half lengthwise, making a total of 8 pieces.
Place a skillet (8- to 10-inch) over low heat. Add butter, brown sugar, cinnamon, and kosher salt. Cook, stirring occasionally, for about 3-4 minutes until the butter melts and fully blends with the sugar, forming a smooth sauce. Initially, the mixture may appear separated but will become smooth as the sugar dissolves.
Add the banana slices and banana liqueur (or vanilla and rum mixture). Gently stir to coat the bananas evenly. Allow to simmer gently, stirring occasionally, for about 1 minute until the bananas soften slightly at the edges. Meanwhile, measure out the 3 tablespoons of dark rum separately; avoid pouring directly from the bottle into the skillet.
Place a long lighter and a skillet lid nearby for safety. Carefully drizzle the measured rum over the bananas without stirring. Immediately use the lighter to ignite the rum (flambé). Gently swirl the skillet to distribute the sauce over the bananas. Allow the flames to extinguish naturally. If flames persist, cover the skillet with the lid to extinguish and remove from heat.
Using a large spoon, transfer bananas and sauce evenly into two serving bowls. Top each serving with vanilla ice cream. Serve right away.

Nutrition

Calories: 314kcalCarbohydrates: 33gProtein: 1gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 30mgSodium: 294mgPotassium: 428mgFiber: 3gSugar: 20gVitamin A: 427IUVitamin C: 10mgCalcium: 14mgIron: 0.4mg