Bananas Foster Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and set a wire rack on top. Lightly grease the rack.

Candy the bacon: In a small bowl combine 1 tbs light brown sugar, 1 tbs maple syrup (or honey) and 1 tsp freshly ground black pepper. Brush both sides of each bacon slice with the mixture and lay slices on the prepared rack, spacing evenly.

Bake the bacon until crisp and caramelized, about 15–20 minutes depending on thickness. Rotate sheet halfway for even cooking. Remove from oven and let cool on rack; bacon will crisp further as it cools. Once cool, chop half of the bacon into 1/2" pieces for garnish and keep remaining slices whole or halved for serving.

Toast and candy the pecans: Reduce oven to 350°F (175°C). On the same lined baking sheet, spread 1 cup pecan halves. Sprinkle with 1 tbs dark brown sugar and toss or shake to coat. Bake 6–8 minutes until fragrant and glossy, stirring once. Watch closely to prevent burning. Remove and cool; chop roughly if desired.

Prepare the bananas: Choose ripe but firm bananas. Peel and slice each banana lengthwise into halves (or into 3 pieces lengthwise if very large). Pat dry with paper towel to remove excess moisture.

Make the caramel sauce: In a large heavy skillet (preferably cast iron) melt 4 tbs unsalted butter over medium heat. Add 1 cup dark brown sugar and 2 tbs light corn syrup, stirring constantly until sugar dissolves and mixture begins to bubble, about 2–3 minutes.

Add flavorings: Stir in 2 tbs fresh orange juice, 1 tsp lemon juice, 1 tsp vanilla extract, 1 tsp ground cinnamon and 1 tsp kosher salt. Cook gently 1–2 minutes until sauce is glossy and slightly thickened.

Caramelize the bananas: Increase heat to medium-high. Add banana halves in a single layer rounded side down. Sear 1–2 minutes until caramelized and golden; carefully flip and cook other side 1 minute. Work in batches if skillet is crowded. Spoon sauce over bananas as they cook.

Flambé (optional): Remove skillet from heat for safety momentarily. If using alcohol, pour 1 tbs dark rum and 1 tsp banana liqueur over the bananas, return skillet to low heat, and carefully ignite with a long lighter to flambé. Allow flames to burn off (about 10–15 seconds) while gently shaking skillet; alternatively simmer without igniting for 30 seconds to 1 minute to cook off alcohol. If you prefer not to flambé, stir the alcohol into the sauce before adding bananas and simmer 30 seconds.

Finish sauce: Once bananas are coated and sauce is thick and glossy, remove from heat. Taste and adjust salt or lemon if needed. Spoon warm caramel sauce over bananas as you plate.

Assemble: Place a scoop of vanilla ice cream in each shallow dessert bowl or on a plate. Top with 2–3 warm banana halves per serving. Drizzle generous spoonfuls of the remaining caramel sauce over bananas and ice cream.

Garnish: Sprinkle chopped candied bacon and candied pecans over each serving. Add a whole or halved candied bacon slice on the side if desired and garnish with a mint sprig.

Serve immediately while bananas and sauce are hot and ice cream is cold.