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

A peach-colored bowl with vanilla ice cream topped with caramelized bananas and brown syrup on a wooden surface, inspired by a classic Bananas Foster recipe.

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

Three peeled bananas are cooking in a frying pan with bubbling brown sauce, being stirred with a wooden spatula. The pan is on a stovetop with a glowing red indicator light, capturing the essence of a classic Bananas Foster Recipe.

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.

Four banana halves sizzle in bubbling caramel sauce in a pan, making the perfect start to a classic Bananas Foster Recipe.

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.

Sliced bananas cooking in a bubbling brown sauce of butter, sugar, and spices create a caramelized, syrupy mixture in a pan—just like a classic Bananas Foster Recipe.

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.

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