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If you want a dessert that feels restaurant-fancy but only takes a few minutes to prepare, this bananas foster recipe is the showstopper you need.
We served bananas foster at our New Orleans Dinner party and it was a total hit. Originating in New Orleans, this warm, buttery, caramel-rum sauce poured over vanilla ice cream creates the perfect balance of hot and cold.
It’s bold and flavorful, and the flambé moment adds a touch of magic, especially when you’re entertaining. Your guests will think you spent all day in the kitchen, but this recipe comes together in under 10 minutes.
Bananas Foster Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Category: Dessert
- Cuisine: American, Southern American
Description
This bananas foster recipe creates a glossy, caramelized sauce made from butter, brown sugar, rum, vanilla, and cinnamon—the classic flavor combination that makes this dessert iconic. The bananas soften just slightly, staying firm enough to hold their shape while soaking up the warm sauce. When spooned over cold vanilla ice cream, everything melts together into a silky, cinnamon-kissed treat that tastes like New Orleans in a bowl.
This bananas foster recipe was adapted from AllRecipes.
Ingredients
- 1/4 cup butter
- 2/3 cup dark brown sugar
- 3 1/2 tablespoons rum (plus a little extra if desired)
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 3 unripe bananas (yellow-green), sliced lengthwise and halved
- Store-bought or homemade vanilla ice cream for serving
Instructions
- Melt butter in a large skillet over medium heat.
- Stir in brown sugar, rum, vanilla, and cinnamon until the mixture becomes smooth and syrupy.
- Add bananas and cook for 1–2 minutes, just until slightly softened and coated in the glaze.
- Turn off the stovetop, pour in the rum, and carefully ignite it to flambé (details in Q&A below).
- As flames rise, sprinkle a pinch of cinnamon over the top—the spice will ignite briefly for a dramatic spark.
- Allow the flames to burn off naturally.
Serve immediately by spooning warm bananas and sauce over scoops of vanilla ice cream.
Notes
Use slightly unripe bananas: The bananas should be yellow with a hint of green. Fully ripe bananas turn mushy.
Flambé safety: Turn off the stovetop before igniting alcohol to avoid flare-ups. Use a long lighter and keep your face and hands back.
No flambé? No problem. Simply simmer the rum for an extra minute to cook off the alcohol.
Serve immediately. The magic of bananas foster comes from the hot-and-cold contrast.
Want it to be non-alcoholic? Swap rum for apple juice or a splash of orange juice.
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