Bananas Foster
Caramel-drenched bananas flambeed tableside in dark rum and banana liqueur, served over vanilla ice cream.
Prep: 5 · Cook: 10 · Total: 15 · Serves: 2 · Difficulty: Medium · Rating: 4.8/5 (267 reviews)
INSPIRED BY
Brennan's of New Orleans — New Orleans, LA
Diners, Drive-Ins and Dives
Bananas Foster was created at Brennan's Restaurant in New Orleans in 1951 by chef Paul Blange. Owner Owen Brennan challenged Blange to create a dish featuring bananas, which were arriving in massive quantities through the Port of New Orleans at the time.
Story
First time I had real Bananas Foster was at a place on Magazine Street in New Orleans, the kind of joint that has been open since before your parents were born and does not need to advertise. Waiter brought a copper pan to the table and lit it up while people at the next table stopped talking mid-sentence. That blue flame is the whole show. Back home I started doing it on a camp stove at tailgates, full flambee outside in the parking lot, and honestly it gets more reactions than anything else I have ever cooked. Brennan's has been doing it since 1951 and they were right then and they are right now.
By Theo
Ingredients
- 2 ripe bananas, halved lengthwise
- 4 tbsp unsalted butter
- 1/2 cup brown sugar, packed
- 1/2 tsp cinnamon
- 2 tbsp banana liqueur
- 1/4 cup dark rum
- Pinch of salt
- 4 scoops vanilla ice cream
- Chopped toasted pecans, for garnish (optional)
Instructions
- Melt the butter in a heavy skillet (cast iron is ideal) over medium heat. Add the brown sugar, cinnamon, and a pinch of salt, stirring until the sugar dissolves into a glossy caramel sauce, about 2 minutes.
- Add the banana liqueur and stir it into the caramel. The sauce will bubble up slightly. Let it cook for 30 seconds.
- Place the banana halves cut-side down in the sauce. Cook for 1 to 2 minutes until they soften and soak up some of the caramel.
- Remove the pan from the heat. Pour the dark rum around the edges of the pan, not directly over the flame.
- Return the pan to the heat and carefully tilt it away from you to ignite the rum (or use a long lighter). Let the flame burn out on its own, about 30 seconds. If you prefer to skip the flambee, simply let the rum cook off for 2 minutes.
- Scoop ice cream into bowls, lay two banana halves over each scoop, and spoon the sauce generously over the top. Scatter pecans if using and serve immediately.
Chef Tips
- Pull the pan off the heat before adding the rum. This gives you a second to compose yourself before the flambee.
- Use a 151-proof rum if you want a dramatic flame. Standard 80-proof dark rum works fine but burns lower.
- Bananas should be ripe but not mushy. They need to hold their shape in the hot caramel.
- Have your ice cream scooped and waiting in the freezer before you start the sauce. You want to plate immediately.
Cook's Notes
- **Flambee safety:** Always add alcohol off the heat and tilt the pan away from you when igniting. Keep a lid nearby to smother the flame if needed. Never pour from the bottle directly over an open flame.
- **No-flame version:** If you prefer not to flambee, simply let the rum simmer in the sauce over medium heat for 2 minutes until the alcohol cooks off. You lose the drama but keep every bit of the flavor.
- **Ice cream timing:** The sauce waits for no one. Have your bowls ready and ice cream pre-scooped so you can plate in under 30 seconds once the flame dies out.