Bananas Foster Recipe

Prepare sauce base

In a wide, heavy-bottomed skillet (10–12-inch) over medium heat, melt 4 tbs unsalted butter. Add 1 cup packed dark brown sugar and 2 tbs light corn syrup. Stir constantly until sugar dissolves and the mixture is smooth and slightly bubbling, about 2–3 minutes.

Flavor the sauce

Stir in 1 tsp ground cinnamon and 1 tbs fresh lemon juice. Reduce heat to medium-low and simmer gently for 1 minute to meld flavors. If using banana liqueur, add 15 ml now and stir to incorporate.

Add rum for flambé

Remove the pan briefly from the heat. Carefully pour in 60 ml dark rum. Return the pan to low heat and, if you wish to flambé, ignite the rum with a long match or long-reach lighter (stand back and tilt the pan slightly away from you). Allow flames to subside on their own, about 10–15 seconds. If you prefer not to flambé, stir the rum into the sauce and simmer 30–45 seconds to reduce slightly.

Prepare bananas

Peel 4 ripe but firm bananas and slice each lengthwise in half (or into 1/2-inch diagonal slices for a different presentation). Pat slices lightly with a paper towel to remove excess moisture.

Sauté bananas

In a separate large skillet over medium heat, melt 2 tbs unsalted butter. Add banana halves or slices in a single layer (work in two batches if necessary). Cook without moving for 1–1.5 minutes until lightly golden, then gently flip and cook the other side 1 minute. Reduce heat to low and spoon about one-quarter of the prepared sauce over the bananas in the pan. Cook 30–45 seconds to warm and glaze the bananas.

Combine with sauce

Transfer the glazed bananas to the skillet with the remaining sauce (or add the sauce to the banana pan), turning gently to coat evenly. Warm together over low heat 30 seconds to 1 minute so flavors marry. Taste and adjust by adding a pinch more lemon juice if needed.

Divide 4 scoops of Mitchell’s Vanilla Ice Cream among four chilled dessert bowls or plates (1 scoop per serving if scoops are large, otherwise adjust to preference).

Spoon the warm banana and sauce mixture evenly over each scoop of ice cream, making sure to include some sauce for pooling around the base.

Sprinkle each serving with 1/2 tbs toasted chopped pecans or walnuts if using. Serve immediately while sauce is warm and, if flambéed, aromatic.

Optional presentation: For tableside flambé, heat sauce with rum in skillet, ignite, spoon over bananas and ice cream while still flaming (exercise caution). Extinguish any flame before serving close to guests.