Bananas Foster Milkshake Recipe

Prepare bananas

Peel the bananas and cut them on a slight diagonal into 1/2-inch thick slices. Set aside.

Heat an 8-10 inch skillet over medium heat. Add the butter and let it melt and foam but not brown, about 30 seconds.

Add the brown sugar and a pinch of salt to the melted butter. Stir continuously until the sugar dissolves and the mixture becomes a smooth bubbling caramel, about 1–2 minutes.

Add the banana slices in a single layer (they can slightly overlap). Cook undisturbed for 45–60 seconds to let the underside caramelize, then gently flip each slice and cook another 30–45 seconds until both sides are golden and sauce is syrupy.

Sprinkle the cinnamon and nutmeg over the bananas and stir gently to coat.

Remove the skillet from the heat and carefully add the heavy cream, stirring to loosen the caramel into a glossy sauce. Return briefly to very low heat if needed to combine, about 10–15 seconds.

Carefully add the rum to the skillet (off the direct heat is safest). If you choose to flambé, return to low heat and, using caution, ignite the rum with a long lighter and let flame burn off (15–20 seconds). Alternatively, simply stir the rum into the sauce and let alcohol cook off for 30 seconds. Allow mixture to cool 2–3 minutes before using in the blender.

Spoon 3–4 tablespoons of the warm banana-caramel mixture into the bottom of each serving glass and swirl up the sides for a decorative caramel streak. Reserve the remainder for blending and topping.

Place the vanilla ice cream, whole milk, vanilla extract, 2 tablespoons caramel sauce, and half of the caramelized bananas (including some sauce, about 3–4 tablespoons) into a blender. Pulse first to break up ingredients, then blend on medium-high until very smooth and thick, about 20–30 seconds. If shake is too thick, add up to 2 tablespoons more milk and blend briefly; if too thin, add a few spoonfuls of ice cream.

Taste and, if desired, add a tiny pinch of salt or an additional 1/2 teaspoon cinnamon for more spice; pulse to incorporate.

Pour the milkshake into the prepared glasses. Spoon any remaining warm banana-caramel mixture over the top if desired.

Top each milkshake with a generous swirl of whipped cream.

Drizzle about 1 tablespoon of caramel sauce over the whipped cream on each shake.

Lightly dust each with a pinch of ground cinnamon.

Garnish each shake with 1 vanilla wafer cookie stuck into the whipped cream at an angle.

Serve immediately with a straw and a long spoon.