📝 About This Recipe
Born in 1951 at the legendary Brennan's Restaurant in the French Quarter, Bananas Foster is the crown jewel of Creole desserts. This theatrical masterpiece features firm bananas bathed in a decadent, buttery caramel sauce infused with cinnamon and dark rum. The dramatic tableside flambé creates a complex, smoky sweetness that, when paired with melting vanilla bean ice cream, offers a sensory experience unlike any other.
🥗 Ingredients
The Fruit
- 4 pieces Bananas (ripe but firm, peeled and halved lengthwise, then halved crosswise)
- 1 teaspoon Lemon Juice (freshly squeezed to prevent browning)
The Caramel Base
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 cup Dark Brown Sugar (packed)
- 1/2 teaspoon Ground Cinnamon (freshly ground if possible)
- 1 pinch Salt (to balance the sweetness)
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
The Flambé
- 1/4 cup Banana Liqueur (such as Giffard or Bols)
- 1/4 cup Dark Rum (high-proof, such as Goslings or Meyer's)
For Serving
- 1 pint Vanilla Bean Ice Cream (premium quality, very cold)
- 2 tablespoons Toasted Pecans (finely chopped for crunch)
- 4 sprigs Fresh Mint (for garnish)
👨🍳 Instructions
-
1
Prepare the bananas by peeling them and slicing them first in half lengthwise, and then in half crosswise to create sturdy sticks. Lightly toss with lemon juice to maintain their bright color.
-
2
Place a large, flat-bottomed flambé pan or a wide stainless steel skillet over medium-low heat.
-
3
Add the unsalted butter to the pan. Once melted and starting to foam slightly, whisk in the packed dark brown sugar, cinnamon, and a pinch of salt.
-
4
Cook the sugar and butter mixture, stirring constantly with a heat-proof spatula, for about 3-5 minutes until the sugar has dissolved and the sauce begins to bubble and look like a thick syrup.
-
5
Stir in the vanilla bean paste and the banana liqueur. Allow the mixture to simmer for 1 minute to cook off some of the raw alcohol bite from the liqueur.
-
6
Carefully place the banana slices into the pan in a single layer. Use a spoon to baste the bananas with the bubbling caramel sauce.
-
7
Cook the bananas for about 1-2 minutes per side. You want them to soften slightly and become translucent at the edges, but they must not become mushy.
-
8
Prepare for the flambé: ensure no flammable items are near the stove and have a pan lid nearby just in case you need to extinguish the flame. Remove the pan from the heat source.
-
9
Pour the dark rum over the bananas. Do not stir. If using a gas stove, tilt the pan slightly toward the flame to ignite the vapors. If using electric, use a long-reach multi-purpose lighter to ignite the rum.
-
10
Carefully shake the pan back and forth until the blue and orange flames subside. This process burns off the alcohol while leaving behind a deep, toasted flavor.
-
11
Once the flame dies out, return to low heat for 30 seconds to thicken the sauce to a coating consistency.
-
12
Immediately place two generous scoops of vanilla bean ice cream into four chilled bowls. Arrange four banana pieces around the ice cream and generously drizzle the warm caramel sauce over the top. Garnish with toasted pecans and a sprig of mint.
💡 Chef's Tips
Choose bananas that are yellow with just a few brown spots; if they are too ripe, they will fall apart in the pan. Always use a long-reach lighter for safety when igniting the rum, and never pour alcohol directly from the bottle into a pan over an open flame. If the sauce begins to separate or look greasy, whisk in a tablespoon of heavy cream or water to emulsify it back together. Pre-scoop your ice cream and keep the scoops in the freezer on a parchment-lined tray so they don't melt instantly when the hot sauce hits them. For an extra layer of flavor, toast your pecans in a dry pan for 2 minutes until fragrant before using them as a garnish.
🍽️ Serving Suggestions
Pair with a glass of chilled Sauternes or a late-harvest Riesling to complement the caramel notes. Serve alongside a cup of chicory coffee (Café au Lait) for an authentic New Orleans experience. Add a dollop of fresh, unsweetened whipped cream to cut through the intense sweetness of the sauce. For a modern twist, serve the bananas over warm waffles or brioche French toast for a decadent brunch. A small glass of the same dark rum used in the recipe, served neat, makes an excellent digestif.