Banana's Foster Recipe

Prepare bananas

Peel the bananas and slice each lengthwise in half. If bananas are very ripe and soft, slice into 3 lengthwise pieces to make handling easier. Pat lightly with a paper towel to remove excess moisture and set aside on a plate.

Warm serving dishes

Place 4 shallow dessert bowls or plates in a warm oven (around 90–100°C / 200°F) or fill with warm water briefly and dry. Warming the dishes keeps the sauce from cooling too quickly when served.

Make caramel sauce

In a 12-inch heavy skillet over medium heat, melt the unsalted butter until foamy. Add the dark brown sugar and light corn syrup, stirring constantly with a wooden spoon or heatproof spatula. Continue cooking and stirring for 2–3 minutes until the sugar dissolves and the mixture becomes a glossy, smooth caramel. Stir in the ground cinnamon and lemon juice; add a pinch of kosher salt. Reduce heat to medium-low to keep the sauce warm without burning.

Cook the bananas

Increase heat to medium. Place the banana halves cut-side down in the caramel sauce in a single layer (work in two batches if necessary). Cook undisturbed for 1–1½ minutes until they are lightly caramelized and golden on the cut side. Gently flip each banana and cook the other side for 30–45 seconds — you want them warmed and coated, not falling apart.

Flambé (optional)

Remove the pan from direct heat for 10 seconds to let the sauce settle. Carefully pour the dark rum (and banana liqueur if using) evenly over the bananas. Return the pan to the burner, tilt slightly away from you, and, using a long match or long-reach lighter, ignite the alcohol. Stand back as the flame rises; let it burn until the flame subsides (about 10–20 seconds). If you prefer not to flambé, simply stir the rum into the sauce over low heat for 30 seconds to warm and incorporate.

Finish sauce

After the flame goes out, swirl the pan to coat the bananas in the caramel-rum sauce and allow the sauce to thicken slightly, 20–30 seconds. Taste and adjust seasoning with an additional pinch of salt if desired.

Serve

Place one scoop of vanilla ice cream in each warmed bowl. Using a spatula or large spoon, transfer the warm caramelized bananas and generous spoonfuls of sauce over the ice cream. Spoon extra sauce from the pan over each serving. Serve immediately while warm.

Notes and make-ahead

You can prepare the caramel sauce up to one day ahead and refrigerate. Rewarm gently until liquid before proceeding with bananas. If not using alcohol, replace the rum with 1 tbs additional butter and 2 tbs orange juice for flavor.