Bananas Foster Recipe

Prep bananas

Peel the bananas and cut each into diagonal slices about 1/2 inch thick. Reserve on a plate.

Melt butter and dissolve sugar

Place the skillet over medium heat. Add the 4 tbs unsalted butter and let it melt, swirling to coat the pan. Add the 1 cup packed dark brown sugar and 1 tsp ground cinnamon. Stir continuously with a wooden spoon or heatproof spatula until the sugar dissolves and the mixture becomes glossy and begins to bubble gently, about 2–3 minutes. Do not let it burn.

Add banana liqueur (optional)

If using, stir in 2 tbs banana liqueur and let it warm for 20–30 seconds so the flavors meld into the sauce.

Cook the bananas

Add the banana slices in a single layer (work in two batches if necessary) and gently toss or spoon the sauce over them. Cook for 1–2 minutes per side until warmed through and just beginning to soften but not falling apart. Use a spatula to turn slices carefully.

Flambé with rum

Remove the skillet briefly from the heat. Add 1 tbs dark rum and tilt the pan slightly to let the alcohol pool at one side. Using a long lighter or long match, carefully ignite the rum. Stand back as the flame may flare up 5–10 seconds. Allow the flames to subside naturally (do not cover) — this burns off most alcohol and deepens flavor. If you prefer not to ignite, simmer the rum for 30–45 seconds to cook off alcohol.

Finish sauce

Return the skillet to low heat once flames subside and spoon the caramel sauce over the bananas to glaze. If sauce looks too thick, add 1–2 tsp water to loosen. Taste cautiously and adjust cinnamon or sugar only if needed.

Place one scoop of vanilla ice cream into each dessert bowl or shallow dish.

Using a large spoon, divide the bananas and warm sauce among the bowls, spooning the hot sauce and bananas over the ice cream so it melts slightly and creates a sauce.

Sprinkle 2 tbs chopped toasted pecans or walnuts across the four servings if using. Serve immediately while warm and dramatic.

Keep a lid or large baking sheet nearby to smother flames if needed. Do not pour alcohol directly from a bottle into a hot pan — measure into a heatproof cup first. Keep children and flammable materials away when flambéing.