Bananas Foster Recipe

American (Cajun/Creole) · Dessert · 15 min total

A classic New Orleans dessert of caramelized bananas in a buttery rum sauce, served over vanilla ice cream.

Ingredients

• 4 ripe bananas, peeled and halved lengthwise then crosswise
• 1/4 cup unsalted butter
• 1/2 cup packed dark brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup dark rum
• 1 teaspoon vanilla extract
• 4 scoops vanilla ice cream

Instructions

1. Melt butter in a large skillet over medium heat. Add brown sugar and cinnamon; stir until sugar dissolves and mixture is bubbly.
2. Add banana pieces cut-side down. Cook 2 minutes, then flip and cook 1 minute more until softened but not mushy.
3. Remove skillet from heat. Pour rum over bananas and carefully ignite with a long lighter or match (optional: for flambé). Let flames subside.
4. Return skillet to low heat and stir in vanilla. Cook 30 seconds.
5. Divide ice cream among 4 bowls. Spoon bananas and sauce over ice cream. Serve immediately.

Tips

• Use ripe but firm bananas so they hold their shape.
• For a non-alcoholic version, substitute rum with apple juice and omit flambé.
• Serve immediately as the sauce thickens as it cools.

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