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Bananas Foster from Brennan’s Recipe

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★★★★★

4.6 from 82 reviews

Bananas Foster is a classic New Orleans dessert featuring sautéed bananas in a rich butter, brown sugar, and cinnamon sauce flambéed with rum, served over creamy vanilla bean ice cream for an indulgent treat.

Ingredients

Scale

Bananas Foster

  • 4 medium bananas
  • ¼ cup unsalted butter (4 tablespoons or 1 half stick)
  • 1 packed cup light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ cup banana liqueur
  • ¼ cup dark rum

To Serve

  • 4 scoops vanilla bean ice cream

Instructions

  1. Prepare the Bananas: Peel the 4 medium bananas and place them on a cutting board. Slice each banana in half lengthwise, then cut each long half in half horizontally to create 4 pieces from each banana. Set aside these banana pieces.
  2. Portion the Ice Cream: Divide 4 scoops of vanilla bean ice cream evenly between serving bowls and set aside until ready to serve.
  3. Make the Sauce Base: Place a large flambé pan on the stovetop over medium heat. Add ¼ cup unsalted butter, 1 packed cup light brown sugar, and ½ teaspoon ground cinnamon to the pan. Stir the ingredients together as the butter melts and the brown sugar dissolves, forming a smooth sauce.
  4. Add Banana Liqueur: When the butter is nearly melted, pour in ¼ cup banana liqueur and stir continuously until the sauce ingredients are thoroughly combined.
  5. Sauté the Bananas: Add the quartered banana pieces to the pan. Sauté the mixture, stirring and flipping the banana pieces occasionally, for 2 to 3 minutes or until the bananas start to soften but still hold their shape.
  6. Flambé with Rum – Fireplace Lighter Method: If using a fireplace lighter, add ¼ cup dark rum to the pan. Stir to incorporate the rum, then cook the sauce until it begins to bubble. Carefully ignite the lighter and bring it close to the surface of the sauce to ignite the alcohol vapors. Allow the flames to burn until they subside naturally.
  7. Flambé with Rum – Stovetop Flame Method: If using the stovetop flame, lift the side of the pan closest to you, tilting the back edge down to the stovetop. When the back edge is hot, add ¼ cup dark rum to the pan. Then carefully tilt the pan closer to the flame to ignite the rum and sauce. Let the flames burn off most or all the alcohol.
  8. Finish the Sauce: After the flames die down, gently stir or toss the bananas and sauce, spooning the rich sauce over the banana slices to coat them evenly.
  9. Serve: Transfer 4 banana pieces into each bowl of vanilla bean ice cream. Spoon the flambéed sauce liberally over the bananas and ice cream, and serve immediately for optimal flavor and texture.

Notes

  • Use a long-handled lighter or carefully follow safe flambéing practices to avoid burns.
  • Do not leave the flambé process unattended as flames can flare unpredictably.
  • Bananas should be ripe but firm to hold shape during cooking.
  • This dessert is best served immediately to enjoy the contrast of warm sauce and cold ice cream.
  • Substitute dark rum with aged rum or spiced rum for a flavor variation.
  • If you prefer no alcohol, omit rum and banana liqueur and increase brown sugar slightly for sweetness.

Keywords: Bananas Foster, Bananas Flambé, New Orleans Dessert, Creole Dessert, Sautéed Bananas, Flambé Dessert

Find it online: https://leofoster.com/bananas-foster-from-brennans-recipe/