Classic Bananas Foster

Prep: 5 mins

Cook: 10 mins

Difficulty: Easy

Servings: 2 Servings

Bananas foster — caramelized brown sugar bananas served with vanilla ice cream — is a classic New Orleans dessert bursting in banana flavor and literal flambé flames. Invented by the famous Brennan’s restaurant group, this dessert is a showstopper and has earned its spot on the list of best New Orleans desserts. As a NOLA girl myself, bananas foster is my quick and simple go-to dessert to make when I’m missing home.

Ingredients

2 underripe bananas (still some green on the peels)
2 tablespoons unsalted butter
1/2 cup packed light or dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 tablespoons banana liqueur (or 1 teaspoon vanilla extract mixed with 1 tablespoon dark rum)
3 tablespoons dark rum (90 to 100 proof)
2 to 4 scoops vanilla ice cream
1/4 cup chopped pecans (optional)

Instructions

Peel 2 green bananas. Cut the bananas in half crosswise, then halve each piece lengthwise to create 8 long banana slices.
Place an 8- to 10-inch skillet over low heat. Add 2 tablespoons unsalted butter, 1/2 cup packed light or dark brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt. Cook, stirring occasionally, until the butter melts and combines evenly with the brown sugar, 3 to 4 minutes. The mixture will look broken in the beginning but will become smoother as the sugar melts.
Add the bananas and 2 tablespoons banana liqueur. Stir gently to coat the bananas in sauce, then simmer, stirring occasionally, until the bananas start to slightly soften around the edges, about 1 minute. Meanwhile, measure out 3 tablespoons dark rum (do not pour the rum directly from the bottle into the skillet).
Place a long lighter and a lid for the skillet next to the stove. Drizzle the rum over the bananas and do not stir. Immediately ignite the rum with the lighter to flambé. Swirl the skillet to incorporate the rum and coat the bananas. If the flames don’t subside on their own, cover to put the flame out and turn off the heat.
Transfer the bananas and sauce with a large spoon to 2 bowls. Top with 2 to 4 scoops vanilla ice cream and 1/4 cup chopped pecans if desired. Serve immediately.