Bananas Foster
A classic New Orleans dessert where bananas are sautéed in a rich sauce of butter, brown sugar, and cinnamon. The dish is finished with rum and orange liqueur, then served warm over vanilla ice cream for a decadent treat.
An original recipe by Forkin
- Total time
- 12 min
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 599 kcal
Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 2 pcsbanana, ripe but firm, peeled and sliced
- 2 tbspunsalted butter
- 3 tbsplight brown sugar, packed
- 0.25 tspground cinnamon
- 30 mldark rum
- 15 mlorange liqueur
- 260 gvanilla ice cream, for serving
Equipment
large skillet · spatula · cutting board · knife
The method
Step by step
- 1
In a large skillet or sauté pan, melt the unsalted butter over medium heat.
About 2 min
- 2
Add the light brown sugar and stir constantly until it has completely dissolved into the butter, forming a bubbling sauce.
About 1 min
Cook’s note: Keep stirring to prevent the sugar from burning.
- 3
Arrange the sliced bananas in a single layer in the pan.
- 4
Sprinkle the ground cinnamon evenly over the bananas.
- 5
Cook for about 2 minutes, turning the bananas once, until they are heated through and slightly softened but not mushy.
About 2 min
Cook’s note: Use firm, ripe bananas as very ripe ones will fall apart.
- 6
Scoop the vanilla ice cream into two serving bowls.
About 1 min
- 7
Carefully pour the dark rum and orange liqueur into the skillet and let it bubble for about 30 seconds to cook off some of the alcohol.
About 1 min
Cook’s note: For a dramatic flair, you can carefully ignite the alcohol with a long lighter (flambé) and let the flames burn out. Always turn off the heat before adding alcohol.
- 8
Immediately spoon the hot bananas and sauce over the ice cream and serve.
Per serving
Nutrition
- Calories
- 598.7kcal
- Protein
- 6.5g
- Carbs
- 79.7g
- Fat
- 26.8g
- Fibre
- 3.8g
- Sugar
- 62.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This dessert is best enjoyed immediately and is not recommended for storage.
Gently warm in a skillet over low heat, though be aware the banana texture will be much softer.
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