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Classic Bananas Foster: Restaurant-Style Dessert in Minutes

Close-up of Bananas Foster featuring caramelized bananas, vanilla ice cream scoops, and rich caramel sauce.
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Make this classic New Orleans dessert, Bananas Foster, at home. You get caramelized bananas in a rich, buttery rum sauce served warm over vanilla ice cream. It is quick and indulgent.

Ingredients

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

Instructions

  1. Melt the butter in a large skillet over medium heat.
  2. Add the brown sugar and cinnamon to the skillet. Stir constantly until the sugar dissolves and the mixture thickens slightly, about 2 minutes. This creates your buttery rum sauce base.
  3. Add the sliced bananas to the skillet in a single layer. Cook for about 1 minute per side until they are lightly softened and coated in the sauce.
  4. Remove the skillet from the heat. Carefully pour the dark rum into the skillet.
  5. Return the skillet to medium-high heat. Tilt the pan slightly toward the flame (if using a gas stove) or use a long match to ignite the rum. Allow the flames to burn out naturally. This is the flambé step. If you skip the flambé, stir in the banana liqueur now, if using.
  6. Once the flames subside, gently spoon the sauce over the bananas.
  7. Serve the warm bananas and sauce immediately over scoops of vanilla ice cream.

Notes

  • Use firm, slightly under-ripe bananas; very soft bananas will break down too much during cooking.
  • If you prefer not to flambé, simply add the rum and banana liqueur off the heat and stir well to combine before serving.
  • This recipe is a copycat of the famous Brennan’s restaurant dessert.

Nutrition

Find it online: https://juliameal.com/bananas-foster-classic-recipe-easy-rum/