Bananas Foster
Warm, caramelized bananas + ice cream + fire? Yes, please! Not only does this dessert deserve a live audience, but the flavors are truly unbeatable. Existing in a category all its own, this New Orleans classic is all about technique and we are here to walk you through it, each step of the way!
Servings: 4
View Original PDFIngredients
- 2 bananas, halved and sliced diagonally
- 1 lemon, juiced
- 4 tablespoons unsalted butter
- 1/2 cup light brown sugar, packed
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt (Try our Olivelle Vanilla Bean Sea Salt!)
- 2 tablespoons banana liqueur (such as Crème de Banana)
- 1/4 cup dark rum (80 proof or higher)
- 1/2-pint vanilla ice cream, for serving
- 1/2 cup toasted, chopped pecans (optional)
Directions
- Gather and prep all the ingredients – this is a dish that happens quickly! (We even like to pre-scoop the ice cream and have it ready in the freezer for the individual serving bowls.)
- Peel, then cut the bananas lengthwise. Drizzle the slices with lemon juice to reduce browning.
- In a low-sided cast iron skillet, melt the butter and add the brown sugar, cinnamon, nutmeg, and salt. Whisk and allow the mixture to heat and become bubbly.
- Add the banana slices carefully — the butter-sugar mixture is very hot and may splatter. Cook the slices on one side for 45–60 seconds, gently turn, and cook for another 45–60 seconds. You want to warm the bananas, not make them mushy.
- Remove the skillet from heat. Add the banana liqueur and rum. Return the skillet to the burner and warm the mixture again. As it bubbles, the alcohol will begin to evaporate. If flambéing, carefully ignite just as the mixture warms and before alcohol fully burns off. The flames will burn off in about 30 seconds. (Be very cautious! Flames can be large—have a lid nearby to extinguish if necessary.)
- Once the alcohol has burned off, spoon the bananas and sauce over scoops of vanilla ice cream. Sprinkle with toasted pecans and serve immediately.