This article is all about how to make banana foster. There are many videos online that include step-by-step recipes for making banana foster, but most of them lack adequate details. I feel the need to create a detailed explanation of how to prepare this dessert since it’s such a pleasure to eat.
Banana Foster is a delicious dessert recipe, but how’s it made you may ask? Well, I’m glad you asked.
This bananas foster recipe is a Father’s Day favorite that we all love. Sweet bananas are warmed in a buttery rum sauce and served over vanilla ice cream.
Cook:15 minsTotal:20 minsPrep:5 minsServings:4
Decrease Serving4Increase ServingAdjustOriginal recipe yields 4 servingsIngredient Checklist
- ¼ cup butter
- ⅔ cup dark brown sugar
- 3 ½ tablespoons rum
- 1 ½ teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- 3 bananas, peeled and sliced lengthwise and crosswise
- ¼ cup coarsely chopped walnuts
- 1 pint vanilla ice cream
- Step 1Melt butter in a large, deep skillet over medium heat. Stir in brown sugar, rum, vanilla, and cinnamon and bring to a low boil.
- Step 2Place bananas and walnuts in the pan. Cook until bananas have softened, 1 to 2 minutes. Serve at once over vanilla ice cream.
Per Serving: 534 calories; protein 4.6g; carbohydrates 73.2g; fat 23.8g; cholesterol 59.5mg; sodium 146.1mg. Full Nutrition
Classic Bananas Foster
Servings: six to eight.
Created at Brennan’s restaurant in New Orleans in 1951, this classic dessert was named after loyal customer Richard Foster. Firm, ripe bananas are sautéed in a rum-infused caramel sauce, then flambéed in front of diners and spooned over vanilla ice cream. For extra pyrotechnics, throw a pinch of cinnamon onto the sauce as it flames.
- 2 oz. (4 Tbs.) unsalted butter
- 1 cup lightly packed dark brown sugar
- 1/2 tsp. ground cinnamon
- 1/4 cup banana liqueur
- 4 firm-ripe bananas, peeled, halved lengthwise, then halved crosswise
- 1/4 cup amber rum, such as Old New Orleans or Goslings
- 1 pint vanilla ice cream
- In a 12-inch skillet, melt the butter over medium heat. Stir in the brown sugar and cinnamon and cook until moist, about 1 minute. Add the banana liqueur and cook, stirring continuously, until the grainy texture disappears and the mixture rolls off the spoon in a steady stream, 1 to 2 minutes. Put the banana quarters rounded side down in the pan. Cook until the bananas begin to soften, 2 to 3 minutes.Turn the bananas onto their flat sides. Remove the pan from the heat and pour in the rum. Set the pan over high heat and carefully ignite the rum with a long match or grill lighter. Gently shake the pan until the flame subsides. Remove from the heat.Place a generous scoop of ice cream in 6 to 8 individual heatproof dessert bowls. Arrange 2 to 3 pieces of sautéed banana around each scoop of ice cream. Spoon on the sauce and serve immediately.
- Level: Easy
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Yield: 6 servings
1 stick salted butter
1 cup packed dark brown sugar
1/2 cup heavy cream
1/2 cup chopped walnuts or pecans
1/2 cup dark rum
- Melt the butter in a heavy skillet over a medium-high heat. Add the brown sugar. Stir together and cook for a minute or two. Pour in the cream and stir it around to combine.
- Peel the bananas and slice them on the bias inside the peel. Drop the slices into the pan. Next, add the chopped nuts and stir them into the sauce. Then – and this is where you need to be a little careful – stir in the rum. Let it start to bubble, and then carefully use a long lighter to ignite it. (Be sure to have a lid handy in case you need to extinguish the flame.) Let the fire burn and go out (it’ll only take about 30 seconds or so), and then stir in the cinnamon at the end. You may also cook the mixture without flambeing it.
- Spoon it over a couple of scoops of vanilla ice cream and enjoy immediately.
- Spoon bananas Foster over French toast, waffles or crepes. Substitute peaches, pears or cherries for the bananas. Of course, then it probably wouldn’t be considered bananas Foster.
Be very careful when cooking with alcohol and an open flame.