Description

Have you ever dreamed of a dessert that’s warm, sweet, and just a little bit dramatic? Meet Bananas Foster, a classic New Orleans dessert that’s as fun to make as it is to eat! Picture ripe bananas sizzling in a buttery, caramel-like sauce with a splash of rum that you can flambé for a showstopping moment.

Ingredients

Scale

Bananas Foster requires just a few ingredients, but each one plays a big role in creating its signature flavor. Here’s what you’ll need for 4 servings:

¼ cup butter: Creates the rich, velvety base for the sauce.
⅔ cup dark brown sugar: Adds deep, molasses-like sweetness to the caramel sauce.
3 ½ tablespoons rum: Brings warmth and complexity; used for the sauce and optional flambé.
1 ½ teaspoons vanilla extract: Enhances the sauce with a warm, aromatic note.
½ teaspoon ground cinnamon: Adds a cozy, spicy depth to the flavor.
3 bananas, peeled and sliced lengthwise and crosswise: The star ingredient, softening into sweet, tender bites.
¼ cup coarsely chopped walnuts: Provides a crunchy contrast to the soft bananas and sauce.
1 pint vanilla ice cream: The cold, creamy base that balances the warm sauce.

Why These Ingredients Matter

Bananas: Ripe but firm bananas hold their shape while softening just enough in the sauce.
Dark Brown Sugar: Its rich, caramel-like flavor is key to the sauce’s depth.
Rum: Adds a boozy kick and makes the flambé possible (if you choose to light it up!).
Walnuts: Their crunch balances the softness of the bananas and ice cream.

Substitutions and Variations

Bananas: Use slightly underripe bananas to prevent mushiness, or try plantains for a twist.
Rum: Swap rum for bourbon or omit alcohol entirely, replacing it with apple juice or a splash of rum extract.
Nuts: Substitute walnuts with pecans, almonds, or omit for a nut-free version.
Ice Cream: Use caramel, cinnamon, or dairy-free vanilla ice cream for a different flavor.
Vegan Option: Replace butter with vegan butter and use dairy-free ice cream.

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Instructions

Step 1: Gather and Prep Ingredients

Peel and slice 3 bananas lengthwise, then crosswise into bite-sized pieces.
Coarsely chop ¼ cup walnuts and set aside.
Measure out ¼ cup butter, ⅔ cup dark brown sugar, 3 ½ tablespoons rum, 1 ½ teaspoons vanilla extract, and ½ teaspoon cinnamon.
Have 1 pint of vanilla ice cream ready in the freezer.

Tip: Use ripe but firm bananas to ensure they hold their shape during cooking.

Step 2: Make the Caramel-Rum Sauce

In a large, deep skillet, melt ¼ cup butter over medium heat.
Stir in ⅔ cup dark brown sugar, 3 ½ tablespoons rum, 1 ½ teaspoons vanilla extract, and ½ teaspoon cinnamon.
Bring the mixture to a low boil, stirring until the sugar dissolves and the sauce thickens slightly, about 2-3 minutes.

Tip: Stir constantly to prevent the sugar from burning and to create a smooth sauce.

Step 3: Cook the Bananas and Walnuts

Add the sliced bananas and ¼ cup chopped walnuts to the skillet.
Gently stir to coat the bananas in the sauce and cook for 1-2 minutes, until the bananas soften slightly but still hold their shape.

Tip: Don’t overcook the bananas—they should be tender but not mushy.

Step 4: Optional Flambé (For Drama!)

If flambéing, remove the skillet from the heat. Pour an extra 2 tablespoons of rum over the bananas (not included in the ingredient list for safety).
Carefully ignite the rum with a long match or lighter, standing back as the flames flare up. Let the flames burn out naturally (about 10-20 seconds).
If not flambéing, skip this step and move to serving.

Safety Tip: Keep a lid nearby to smother flames if needed, and never pour rum directly from the bottle near an open flame.

Step 5: Serve Immediately

Scoop vanilla ice cream into 4 bowls (about ½ cup per serving).
Spoon the warm bananas and sauce over the ice cream, ensuring each bowl gets some walnuts and plenty of sauce.

Tip: Serve right away to enjoy the contrast of warm sauce and cold ice cream.