📝 About This Recipe
Born in the French Quarter of New Orleans at the legendary Brennan’s restaurant in 1951, Bananas Foster is the ultimate expression of Creole decadence. This theatrical dessert features ripe bananas bathed in a rich, buttery caramel sauce spiked with cinnamon and dark rum. The dramatic tableside flambé creates a sophisticated smoky depth that perfectly complements the cold, creamy vanilla bean ice cream it is traditionally served over.
🥗 Ingredients
The Fruit
- 4 pieces Bananas (firm-ripe, peeled and sliced lengthwise then halved crosswise)
- 1 teaspoon Lemon Juice (freshly squeezed to prevent browning)
The Caramel Sauce
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 cup Dark Brown Sugar (packed)
- 1/2 teaspoon Ground Cinnamon (freshly ground if possible)
- 1/4 cup Banana Liqueur (such as Giffard or DuBouchett)
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 1 pinch Sea Salt (to balance the sweetness)
The Flambé
- 1/4 cup Dark Rum (high-proof, such as Meyer's or Goslings)
For Serving
- 1 pint Vanilla Bean Ice Cream (premium quality, very cold)
- 2 tablespoons Toasted Pecans (finely chopped for garnish)
- 4 sprigs Fresh Mint (for a pop of color)
👨🍳 Instructions
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1
Prepare your bananas by peeling them and slicing them in half lengthwise, then cutting those strips in half again so you have four pieces per banana. Toss them gently in a drop of lemon juice.
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2
Place a large, heavy-bottomed skillet or flambé pan over medium heat and add the unsalted butter.
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3
Once the butter has melted and begins to foam, whisk in the dark brown sugar and the ground cinnamon.
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4
Stir the sugar and butter constantly for 2-3 minutes until the sugar dissolves and the mixture begins to bubble into a smooth, glossy caramel.
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5
Slowly pour in the banana liqueur and the vanilla bean paste. Be careful as the sauce may sputter slightly.
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6
Add the banana slices to the pan in a single layer. Cook them for about 1-2 minutes per side, basting them with the sauce until they are soft and slightly translucent but not mushy.
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7
Prepare for the flambé by ensuring no flammable objects (or loose clothing) are near the pan. If using a gas stove, have a long-reach lighter ready.
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8
Carefully pour the dark rum over the bananas. Do not stir.
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9
Tilt the pan slightly toward the gas flame to ignite the rum, or use a long lighter to ignite the vapors at the edge of the pan. Stand back as the flames can rise 12-18 inches.
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10
Gently shake the pan back and forth until the blue flames die out naturally. This indicates the alcohol has burned off, leaving only the deep flavor of the rum.
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11
Remove the pan from the heat immediately to prevent the sauce from over-thickening or burning.
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12
Place two generous scoops of vanilla bean ice cream into four chilled dessert bowls.
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13
Spoon four pieces of warm banana over each bowl of ice cream, then generously drizzle the hot caramel sauce from the pan over the top.
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14
Garnish with a sprinkle of toasted pecans and a sprig of mint, and serve immediately while the sauce is hot and the ice cream is just beginning to melt.
💡 Chef's Tips
Choose bananas that are 'firm-ripe'—yellow with a few brown speckles; if they are too soft, they will disintegrate in the pan. Never pour liquor directly from the bottle into a hot pan over an open flame; measure it into a measuring cup first to avoid a flare-up back into the bottle. If your sauce becomes too thick or 'tacky,' whisk in a tablespoon of warm water or heavy cream to loosen it back to a pourable consistency. For the best visual effect, use a wide stainless steel or copper pan rather than non-stick, as it helps the caramelization process. Work quickly once the flambé is finished; the contrast between the scorching hot sauce and freezing ice cream is the hallmark of this dish.
🍽️ Serving Suggestions
Pair with a glass of chilled Sauternes or a late-harvest Riesling to complement the caramel notes. Serve alongside a cup of strong New Orleans-style chicory coffee. For an extra touch of luxury, add a dollop of fresh Chantilly cream on the side. Top with a pinch of fleur de sel if you prefer a 'salted caramel' profile to cut through the sweetness. A small glass of dark aged rum on the rocks is an excellent digestif pairing.