Bananas Foster Recipe

Prepare bananas

Peel the bananas and slice each one lengthwise into two halves. If bananas are large, cut each half crosswise once so you have 4 pieces per banana. Pat dry on a paper towel to remove excess moisture.

Assemble serving

Place one scoop of vanilla ice cream in each of four warmed dessert plates or shallow bowls. Keep plates warm if serving table-side.

Make the caramel sauce

In a large sauté pan or skillet (ideally one with a long handle for table-side service), melt the butter over medium heat until foaming. Add the brown sugar and stir continuously until it dissolves and the mixture becomes a glossy caramel, about 2–3 minutes.

Add bananas and flavor

Stir in the lemon juice and banana liqueur (if using). Gently add the banana halves to the pan, cut side down. Cook for 1–2 minutes until they begin to soften and pick up caramel color, then carefully flip to warm the other side for 30–45 seconds. Sprinkle the cinnamon evenly over the bananas.

Flambé

Remove the pan from any heat source briefly and, standing back, add the dark rum. Return the pan to the burner and, using a long match or long-reach lighter, ignite the rum carefully. Let the flames burn until they subside on their own, about 20–30 seconds — do not blow on them. If performing table-side, ensure there is adequate clearance above the pan and inform guests.

Spoon the flaming caramel and bananas over the prepared ice cream, dividing evenly among the four plates. Sprinkle a pinch of flaky sea salt over each serving if desired and garnish with a small sprig of mint or parsley. Serve immediately while warm.

Always keep a lid or fire extinguisher nearby when flambéing. Do not pour excess alcohol directly from the bottle into a pan—measure into a cup first. Ensure guests are at a safe distance during the flame.