Caramelized bananas in butter, brown sugar, and rum sauce
Bananas Foster
Prep Time
5 min
Cook Time
8 min
Total Time
13 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Bananas Foster
Caramelized bananas in butter, brown sugar, and rum sauce
★4.5(6)
Bananas sauteed in butter, brown sugar, cinnamon, and dark rum, then flambeed and served over vanilla ice cream. A dramatic New Orleans classic.
5m
Prep Time
8m
Cook Time
13m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Bananas Foster was born in New Orleans in the 1950s and has been a showstopper dessert ever since. Bananas are sauteed in a luscious sauce of butter, brown sugar, cinnamon, and dark rum, then dramatically flambeed tableside. The alcohol burns off, leaving behind a deep, caramelized banana-rum flavor that is absolutely heavenly over vanilla ice cream.
This is one of the fastest fancy desserts you can make — start to finish in about 10 minutes — and the flambe element makes it genuinely exciting to prepare and serve. The flames are optional (you can just cook off the alcohol), but they add drama and deepen the caramel flavor.
This dessert is rich, warm, and decadent. A little goes a long way, and it is worth every calorie.
Ingredients
- 4 tablespoons unsalted butter
- 1/2 cup packed dark brown sugar
- 1/2 teaspoon ground cinnamon
- 3 bananas, peeled and sliced in half lengthwise then crosswise
- 1/4 cup dark rum
- 1 tablespoon banana liqueur (optional)
- 4 scoops vanilla ice cream
Instructions
- 1
Melt butter in a large skillet over medium heat. Add brown sugar and cinnamon, stirring until the sugar dissolves and the mixture is bubbling.
- 2
Add banana pieces and cook for 1-2 minutes on each side until just softened and caramelized.
- 3
Remove the pan from the heat. Add rum (and banana liqueur if using).
- 4
Carefully ignite the rum with a long match or lighter (or return to heat and let the alcohol cook off for 1-2 minutes). Let the flames die out.
- 5
Serve immediately over scoops of vanilla ice cream, spooning the sauce generously over the top.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Dark rumBourbon or brandy
Each adds a different but delicious flavor
Brown sugarMaple syrup (1/4 cup)
Adds a maple twist to the dish
Vanilla ice creamPound cake slices or crepes
Both make excellent bases
Tips & Storage
Pro Tips
Use bananas that are ripe but still firm — overripe bananas will fall apart.
If flambeing, tilt the pan slightly toward the flame or use a long match. Stand back.
You can skip the flambe — just let the sauce simmer for 2 minutes to cook off the alcohol.
Work quickly — this dessert is best served immediately while the sauce is hot.
Storage
Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week. Most baked goods can be frozen for up to 3 months — wrap tightly in plastic wrap then foil.
Reheating
Most baked goods are best at room temperature. If frozen, thaw in the refrigerator overnight then bring to room temperature. Some items benefit from a brief warm-up in a 300°F oven for 5 minutes.
Nutrition Facts
Per serving (1 serving with ice cream) · 4 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein4g
Carbohydrates50g
Fat18g
Fiber2g
Sugar38g
Sodium85mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Do I have to flambe?
- No. You can simply simmer the rum for 2 minutes to cook off the alcohol. The flambe adds drama and slightly deepens the flavor, but it is optional.
- Can I use bourbon instead of rum?
- Yes, bourbon makes a delicious variation with a different flavor profile.
- Is the alcohol fully cooked off?
- The flambe burns off most of the alcohol. Simmering for 2-3 minutes removes nearly all of it.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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