Flambéed Tableside Bananas Fosters Recipe

Bring all ingredients to room temperature. Peel the bananas and slice each lengthwise into halves (so each banana yields 2 long halves). If bananas are very ripe and soft, slice into 1/2-inch diagonal coins instead — choose the cut based on desired presentation.

Measure out the rum and banana liqueur and have the long-handled lighter/match within reach. Place the ice cream scoops in serving bowls so they are ready to plate immediately after flambé.

Melt butter and dissolve sugar

Place the skillet over medium heat. Add the unsalted butter and melt until foaming but not browning (about 1 minute). Add the light brown sugar, stirring constantly with a wooden spoon or silicone spatula until the sugar dissolves and the mixture is glossy, about 2–3 minutes.

Add flavorings

Stir in the ground cinnamon, vanilla extract, lemon juice, and a pinch of kosher salt. Cook 30 seconds to allow flavors to marry.

Add bananas

Gently add the banana halves to the pan, cut side down if halved lengthwise, arranging them in a single layer. Cook undisturbed for 1–1.5 minutes until the cut surface is lightly caramelized. Carefully flip the bananas and cook the other side 30–45 seconds. If using banana coins, cook 45–60 seconds per side until golden.

Warm the rum

Remove the pan briefly from the heat and carefully pour in the dark rum (and banana liqueur if using). Return the pan to the burner and tilt slightly so the rum pools away from you. Warm for 10–20 seconds to bring vapors to the surface but do not boil — warming helps ignition.

Ignite safely

Using the long-handled lighter or a long match, carefully ignite the rum at the edge of the pan. Stand back — the alcohol will ignite in a blue flame. Keep a lid or metal baking sheet nearby to smother flames if necessary. Allow the flames to burn off (about 20–30 seconds) until they subside and the alcohol smell dissipates. Do not stir vigorously while flames are active.

Finish sauce

Once the flames subside, gently tilt the pan and spoon the warm sauce over the bananas to glaze them. Taste a small amount of the sauce (after flames are out) and adjust with a pinch more salt or 1/2 tsp more lemon juice if it needs brightness.

Place one scoop of vanilla ice cream into each serving bowl. Using a slotted spoon or spatula, transfer 2 caramelized banana halves (or a portion of banana coins) and spoon generous warm sauce over the ice cream.

Sprinkle chopped toasted pecans or walnuts over the top if desired and garnish with a mint leaf. Serve immediately while sauce is warm and the ice cream cold.

Safety note: Ensure flames are fully extinguished before carrying plates to the table. If you prefer to flambé tableside, repeat the flambé step in a shallow flameproof skillet at the table with clear space and remove any overhead obstructions.