📝 About This Recipe
Born in the legendary kitchens of Brennan's in the French Quarter, Bananas Foster is the ultimate grand finale for any Mardi Gras celebration. This decadent dessert features firm bananas bathed in a buttery, cinnamon-spiced caramel sauce, finished with a dramatic rum flambé that caramelizes the sugars and wows your guests. It is a rich, warm, and theatrical masterpiece that captures the soulful indulgence of New Orleans.
🥗 Ingredients
The Fruit
- 4 pieces Bananas (firm, slightly under-ripe, peeled and halved lengthwise and crosswise)
- 1 teaspoon Lemon Juice (freshly squeezed to prevent browning)
The Foster Sauce
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 cup Dark Brown Sugar (packed)
- 1/2 teaspoon Ground Cinnamon (freshly ground for best aroma)
- 1/4 cup Banana Liqueur (such as Giffard or Bols)
- 1/4 cup Dark Rum (high-proof, such as Meyer's or Goslings)
- 1/2 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 1 pinch Kosher Salt (to balance the sweetness)
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
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1
Prepare the bananas by peeling them and slicing them first in half crosswise, then lengthwise into quarters. Lightly toss with a drop of lemon juice to maintain their color.
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2
Place a large, heavy-bottomed skillet or flambé pan over medium heat. Add the unsalted butter and allow it to melt until it begins to foam slightly.
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3
Whisk in the packed dark brown sugar, ground cinnamon, and the pinch of salt. Stir constantly for about 2-3 minutes until the sugar dissolves into the butter and forms a bubbling, grainy paste.
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4
Slowly pour in the banana liqueur. Continue to stir and simmer for another 2 minutes until the mixture emulsifies into a smooth, glossy caramel sauce.
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5
Carefully place the banana pieces into the skillet, flat side down. Cook for about 1 minute without moving them to allow the edges to soften.
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6
Gently flip the bananas using a spoon or silicone tongs. Baste the bananas with the bubbling caramel sauce for another 60 seconds until they are tender but still hold their shape.
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7
Now for the flambé: Measure out the dark rum. If using a gas stove, turn off the flame momentarily for safety. Pour the rum over the bananas.
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8
Carefully ignite the rum using a long-reach kitchen lighter or by slightly tilting the pan toward the gas flame. The alcohol will ignite into a beautiful blue and orange flame.
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9
Gently shake the pan back and forth as the flames dance. This cooks off the harsh alcohol while leaving the deep, toasted molasses flavor behind.
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10
Once the flames subside naturally, remove the pan from the heat immediately to prevent the bananas from becoming mushy.
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11
Quickly scoop two large balls of premium vanilla bean ice cream into four chilled wide bowls or dessert coupes.
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12
Divide the warm bananas among the bowls, placing four pieces around the ice cream. Spoon a generous amount of the hot caramel sauce directly over the top.
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13
Garnish with a sprinkle of toasted pecans and a sprig of fresh mint. Serve immediately while the sauce is hot and the ice cream is just beginning to melt.
💡 Chef's Tips
Use bananas that are yellow with green tips; over-ripe bananas will turn to mush in the heat of the caramel. Always have a lid nearby when flambéing to quickly extinguish the flame if it gets too high. Never pour alcohol directly from the bottle into a hot pan; always use a measuring cup to avoid a flare-up back into the bottle. If you don't have banana liqueur, you can substitute with a splash of orange juice and a drop of rum extract for a similar depth. Ensure your ice cream is rock-hard before serving so it doesn't vanish instantly under the hot sauce.
🍽️ Serving Suggestions
Pair with a glass of chilled Sauternes or a late-harvest Riesling to complement the caramel notes. Serve alongside a hot cup of Chicory Coffee for an authentic New Orleans experience. For a festive Mardi Gras touch, sprinkle the rim of the dessert dish with purple, green, and gold sanding sugars. A small pour of Bourbon on the side makes for an excellent adult accompaniment. If serving as a brunch item, spoon the bananas and sauce over thick slices of French Toast or Belgian waffles.