Bananas Foster
Indulge in a classic New Orleans dessert that’s as impressive as a Mardi Gras parade – Bananas Foster!This delightful treat combines caramelized bananas in a luscious rum-infused caramel sauce with just a touch of cinnamon.When you spoon this heavenly mixture over a scoop of cold vanilla ice cream, magic happens! It perfectly balances warm and cold, sweet and slightly boozy. But as impressive as it is, it’s so easy to make at home!
Equipment
- Large Non-Stick Skillet 14-inch optional
Ingredients
- 4 medium bananas
- 1/4 cup butter
- 2/3 cup dark brown sugar packed
- 1/2 teaspoon cinnamon
- 1/2 cup dark rum see notes
- 1 1/2 teaspoons vanilla extract
- 1/4 cup chopped pecans optional
- 4 scoops vanilla ice cream for serving
Instructions
- Peel the bananas and slice them into long, thick strips. Alternatively, cut them in half lengthwise. Set aside.
- Melt the butter in a large, deep skillet over medium heat. Add the brown sugar and cinnamon and whisk until fully dissolved.
- Carefully place the bananas in the skillet in a single layer. Gently stir until the bananas begin to soften.
- Add the rum (see notes) and swirl to combine. Cook for 1-2 minutes or until the caramel thickens. Then add the vanilla and pecans, stir, and remove the pan from the heat.
- Optional: before adding the vanilla, tip the pan away from you and ignite the rum with the open stove flame or a long lighter. Shuffle the skillet and let the alcohol burn off. Then, remove from the heat and mix in the vanilla and pecans.
- When the bananas are soft and the caramel is thick and honey-like, serve in bowls with a scoop of vanilla ice cream. Spoon extra sauce over the top and enjoy!
Notes:
- Use good quality dark rum. Or, for a more authentic taste, use half banana liqueur and half rum.
- When adding the rum, do so from a measuring cup, not the bottle as the fumes can ignite.
Tried this recipe?Let us know how it was!
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