Category Archives: Bananas Foster

How to Make Bananas Foster

Here’s something I’ve learned about Bananas Foster: it doesn’t photograph well. But then what did I expect when I spooned hot caramel sauce over ice cream? The real visual magic of this dish happens during the preparation. As soon as it’s plated, it begins its transformation into a melty mass of sweet, rummy goodness. No wonder it’s almost always made at tableside. Start be getting all of your ingredients measured and ready. It’s a good idea to have your bowls of ice cream standing by.

Now heat your pan over medium-low heat. Add the butter…

…and the brown sugar…

…and stir it together until a “caramel” of sorts forms.

Now arrange your bananas however you like. Make sure the pan is big enough so you don’t crowd them.

As the sauce starts to bubble, add in your banana liqueur.

Cook the bananas for a minute or so, spooning the sauce over and/or turning them so they get completely coated.

When ready, add the rum. Let it warm for about fifteen seconds or so, and then…


Let the fire burn as long as it will…about twenty or thirty seconds. During that time, jostle the pan to encourage more of the alcohol to burn off. Spoon the hot mixture over scoops of ice cream and serve immediately. This recipe can be doubled, but be sure to use a big enough pan, like a 12″ sauté.

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Bananas Foster Recipe

It’s nothing you can’t get off the Brennan’s web site, but then I try to make a one-stop shop. I generally cut this recipe in half, which is plenty for 2-3 people.

½ stick butter
1 cup brown sugar
½ teaspoon cinnamon
¼ cup banana liqueur
4 bananas, cut in half lengthwise, then halved
¼ cup dark rum
4 scoops vanilla ice cream

First and foremost, have a fire extinguisher handy. Lay out all your ingredients next to the stove and/or the hot plate or burner you’re working over. Place generous scoops of vanilla ice cream in serving bowls. Heat a broad sauté pan over medium-low heat and add the butter. When it’s melted, add the sugar and cinnamon, stirring until it all comes together as a light caramel. Add the banana liqueur, stir it in, then add the bananas (arrange them nicely if you’re doing this in front of an audience). Cook the bananas only for a minute or so, flipping them in the sauce, until they soften. Now, carefully, add the rum. You can ignite it by tipping the pan forward — away from you — toward the flame, though I prefer a match or fireplace lighter, since that gives me more control. Prepare to be surprised by how high the flames leap up. When they die down, spoon the bananas over the ice cream, followed by copious amounts of sauce. Serve immediately, preferably garnished with a tuile cookie. Serves 4-6.

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