📝 About This Recipe
Born in the legendary kitchens of Brennan's Restaurant in 1951, Bananas Foster is the ultimate theatrical dessert that celebrates the tropical sweetness of bananas. This dish features firm-ripe bananas bathed in a decadent, buttery caramel sauce spiked with cinnamon and dark rum, ignited to create a spectacular flame that mellows the alcohol. Served warm over melting vanilla bean ice cream, it offers a sophisticated balance of temperatures and textures that defines Creole fine dining.
🥗 Ingredients
The Fruit
- 4 large Bananas (firm-ripe, peeled and sliced lengthwise then halved)
- 1 teaspoon Orange Zest (finely grated for brightness)
The Caramel Base
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 1/2 cup Dark Brown Sugar (packed)
- 1/2 teaspoon Ground Cinnamon (freshly ground if possible)
- 1 pinch Sea Salt (to balance the sweetness)
- 1 teaspoon Pure Vanilla Extract
The Spirits
- 1/4 cup Banana Liqueur (such as Crème de Banane)
- 1/4 cup Dark Rum (high-proof or aged rum works best for flambéing)
Serving & Garnish
- 1 pint Vanilla Bean Ice Cream (premium quality)
- 1/4 cup Toasted Pecan Halves (optional, for crunch)
- 4 sprigs Fresh Mint (for garnish)
👨🍳 Instructions
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1
Prepare all ingredients before you start cooking (mise en place), as the process moves very quickly once the heat is on.
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2
In a large, flat-bottomed flambé pan or a heavy skillet over medium heat, melt the 4 tablespoons of unsalted butter.
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3
Add the dark brown sugar, ground cinnamon, and sea salt to the melted butter. Stir constantly with a wooden spoon or heat-resistant spatula.
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4
Cook the sugar and butter mixture for about 3-5 minutes until it begins to bubble and develops a smooth, syrupy caramel consistency.
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5
Carefully place the sliced bananas into the pan. Sauté them for 1-2 minutes on each side until they begin to soften but still hold their shape.
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6
Stir in the banana liqueur and the vanilla extract, basting the bananas with the sauce as it thickens.
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7
Slowly pour the dark rum over the mixture. Do not stir it in; let it sit on top of the sauce for a few seconds to warm through.
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8
Using a long-reach kitchen lighter or a long match, carefully ignite the rum vapors at the edge of the pan. Stand back as the flames can rise 12-18 inches.
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9
Gently shake the pan or use a long-handled spoon to baste the bananas with the flaming sauce until the alcohol burns off and the flames die out naturally.
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10
Stir in the orange zest during the final seconds of the flame to release the citrus oils into the sauce.
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11
Immediately scoop generous portions of vanilla bean ice cream into four chilled dessert bowls.
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12
Spoon two banana halves and a liberal amount of the warm caramel sauce over each scoop of ice cream. Garnish with toasted pecans and a sprig of mint, and serve instantly.
💡 Chef's Tips
Choose bananas that are yellow with a few brown spots; if they are too ripe, they will turn to mush in the pan. Always turn off the exhaust fan before igniting the rum to prevent the flames from being sucked into the vent. If you are nervous about flambéing, you can simply simmer the sauce for an extra 2 minutes after adding the rum to cook off the raw alcohol taste. Use a wide skillet rather than a deep pot to ensure even caramelization and a better surface area for the flambé. For an extra rich sauce, add a tablespoon of heavy cream right after the flames go out.
🍽️ Serving Suggestions
Pair with a cup of strong New Orleans-style Chicory Coffee or a dark roast Espresso. Serve alongside a small glass of the same dark rum used in the recipe or a sweet Sherry. For a texture variation, serve the bananas over a slice of warm pound cake instead of ice cream. Add a sprinkle of crushed ginger snaps on top for a spicy, crunchy contrast. A glass of sparkling Moscato d'Asti provides a refreshing, effervescent counterpoint to the rich caramel.