- 8 tablespoons unsalted butter
- 1 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup banana liqueur
- 4 firm bananas, peeled and quartered
- 1/4 cup white rum
- vanilla ice cream, for serving
About this recipe
Bananas Foster is the simplest dessert, but it stuns at the dining room table and on the palate. Bananas, rum, sugar, flames and a healthy dose of vanilla ice cream - we've never met anyone who doesn't love it. Created at Brennan's Restaurant here in New Orleans in 1951, it made good use of the bananas arriving in the the city from South America through the port at that time. Thank goodness, because it just may be our favorite dessert.
Here's a tip: Remember that it is the fumes that catch on fire. Simply pour the rum on top, without mixing it in. If you mix it, you will never get it to catch on fire. Also, ripe, but firm, bananas hold their shape better as you cook them. Lastly, it is best served immediately, so have the ice cream ready. I usually prescoop the ice cream into bowl and place the bowls in the freezer while I make the sauce.
Melt butter, sugar, and cinnamon in a 12" heavy skillet over medium-high heat. With a rubber spatula, sir constantly until sugar dissolves. Add liqueur and bananas; cook, until bananas are soft and slightly caramelized. Pour rum over the mixture and do not stir. Using a match or lighter, ignite to flambe; cook until flame dies out. Spoon bananas and sauce over ice cream and enjoy immediately.