Bananas Foster is an old-school dessert that looks and tastes significantly more complicated than it is, making it an ideal meal-ender when you’re strapped for time but still want to show off. The original bananas Foster recipe was invented for Owen Brennan's restaurant, Vieux Carré, in the 1950s. This New Orleans classic consists of caramelized bananas and a pyrotechnic rum sauce that delivers all the tableside drama.
If you’re hesitant about tackling a flambéed dish at home, that’s understandable! But with a few tablespoons of rum contained in a skillet (off the heat) and a long-reach lighter or long match to keep you away from the flames, you’ll get all of the wow factor and flavor with none of the danger. Slightly underripe bananas work well here, as they soften nicely in the caramel sauce but maintain their shape while cooking. While the toasted pecans aren’t traditional, they add delightful crunch.
Vanilla ice cream is the classic accompaniment, but you could also spoon the saucy mix over waffles, crepes, French toast, or even toasted slices of banana bread.
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What you’ll need
Medium Skillet
$50 At Amazon
Tongs
$21 At Amazon
Small Rimmed Baking Sheet
$28 At Amazon
Recipe information
Yield
2–4 servings
Ingredients
3
4
¼
½
¼
½
2
3
Preparation
Step 1
Preheat oven to 325°. Toast 3 Tbsp. pecans on a small rimmed baking sheet, tossing halfway through, until slightly darkened in color and fragrant, 10–12 minutes. Let cool, then coarsely chop.
Step 2
Heat 4 Tbsp. unsalted butter, cut into pieces, ¼ cup (packed; 50 g) dark brown sugar, ½ tsp. ground cinnamon, and ¼ tsp. ground cardamom in a medium skillet over medium-high, whisking constantly as the mixture bubbles, until butter is melted and incorporated, about 1 minute. Add ½ tsp. vanilla extract and cook sauce, continuing to whisk, until slightly thickened, about 30 seconds.
Step 3
Arrange 2 bananas, halved lengthwise, then crosswise, cut side down, in pan and cook, shaking pan occasionally, until lightly browned, 30–60 seconds. Using tongs or a small spatula, turn bananas over and sprinkle cut sides with kosher salt. Cook, shaking pan occasionally, until bananas are browned and coated in sauce, 30–60 seconds. Remove from heat.
Step 4
Drizzle 3 Tbsp. dark rum (80–100 proof) over bananas and sauce. Using lighter, carefully ignite sauce and flambé, shaking pan occasionally, until flame goes out.
Step 5
Top with scoops of vanilla ice cream and scatter pecans over.
Editor’s note: This way for more of our best banana recipes →
Leave a Review
Reviews (29)
Back to TopNever used cardamom , unneeded. For bananas to cook I’d add another 30-60 seconds. If on a gas range, don’t use lighter, a very hot skillet with a little rum at end close to flame will light it and finish poring rum at opposite end of lit rum, so it all meets in center of pan. Kailua is a good substitute for vanilla extract.
Anonymous
Miami, fl
12/25/2022
Made this multiple times. Amazing for brunch with waffles and fresh whip cream.
APT
California
5/7/2023