Tableside Bananas Foster To Share Recipe

Toast and caramelize

Place a medium skillet over medium heat. Add pecan halves and toast, stirring frequently, 3–4 minutes until fragrant and slightly darker. Push pecans to one side of the skillet and add granulated sugar. Allow sugar to melt and begin to caramelize, gently stirring to distribute. Once sugar is a light amber, stir pecans into the caramel, add 1 tablespoon butter and 1/2 teaspoon salt, toss to coat. Immediately transfer pecans to a sheet of parchment to cool and prevent further cooking. Break into clusters once cool. Set aside.

Prep bananas

Peel the bananas and cut each in half lengthwise, then cut each half into two crosswise pieces so each banana yields 4 pieces (total 16 pieces). Pat dry with paper towel to remove excess moisture.

Make the sauce

In a large, heavy skillet (preferably cast iron) heat 4 tablespoons unsalted butter over medium heat until foaming. Add both brown sugars, stirring until they dissolve and form a smooth syrup, about 2–3 minutes. Stir in the orange juice, lemon juice, vanilla extract and ground cinnamon. Reduce heat to medium-low and simmer gently 1–2 minutes until slightly thickened.

Caramelize the bananas

Increase heat to medium-high. Add the banana pieces in a single layer (you may need to cook in two batches so pieces are not crowded). Cook 1–2 minutes per side, spooning sauce over them, until bananas begin to brown and are warmed through but still hold shape.

Flambé tableside

Remove skillet briefly from the heat. Carefully add the orange liqueur (if using) and then pour the dark rum evenly over the bananas. Using a long match or long lighter, ignite the rum immediately (stand back, keep a damp towel and fire extinguisher nearby). Allow flames to burn off naturally — about 20–30 seconds — while spooning sauce over the bananas. Do not pour the bottle over the flame; use only the measured rum in the pan. After flames subside, return skillet to low heat for 20–30 seconds to reduce and coat bananas.

Assemble and finish

Spoon warm bananas and sauce into a shallow warmed serving bowl or onto warm plates. Scatter caramel pecans over the bananas. Add generous scoops of vanilla ice cream alongside or on top of the bananas so the hot sauce partly melts the ice cream. Finish with a light sprinkle of orange zest if desired. Serve immediately with long dessert spoons for sharing.