This sweet cinnamon caramel sauce is so rich with banana flavor, you will want to make more. This dessert is easy to make, but it’s a show-stopper. Do not let the flames scare your eyes!
This recipe is simple, but packed with flavor. You saute bananas in a rum caramel sauce and serve it with a scoop of ice-cream. The dessert is rich, creamy, and the dark-rum adds warmth and depth. It smells amazing when you make it, and the way it ignites sauce is sure to impress your dinner guests.
This Bananas Foster recipe is famous at Owen Brennan’s restaurant. It was named after Richard Foster (chairman of the New Orleans Crime Commission).) In 1951, Brennan challenged Paul Blange to create a Bananas Foster dish. Bananas Foster is delicious on its own but can also be served with pancakes or waffles.
WHAT YOU NEED TO MAKE THIS RECIPE
Bananas – choose bananas that have not yet ripened but are still firm. They will retain their shape when cut and cooked this way. Overripe bananas can become a lumpy caramel. Banana bread can be made from the leftover bananas.
Rum While rum can enhance the flavor of a recipe, it cannot be used to ignite or flambe it. It is extremely flammable so be careful. A fire extinguisher is always handy! Use dark rums such as Myers’s and Bacardi Black.
Butter — I prefer unsalted butter but you could also use salted butter to offset the sweetness of the caramel sauce.
Brown sugar — I prefer dark brown sugar to light brown sugar because it gives the caramel sauce a richer, deeper flavor.
HOW TO MAKE BANANAS FOSTER
1. Cut the bananas in half lengthwise.
2. Heat butter, sugar, cinnamon and oil in a large skillet or saucepan over medium heat.
3. Stir frequently until butter melts and mixture bubbles for approximately 4 minutes.
4. Add bananas. Cook for about 4 minutes, stirring occasionally, and then add the bananas.
5. Mix the rum with the water and let it cool.
6. Use a long lighter, or long match to carefully light rum. Continue swirling the pan until flames are gone in Bananas Foster sauce. This should take about 30 seconds. Serve immediately with ice cream.
PRO TIPS TO MAKE THIS RECIPE
Make sure there are no other burners when you light the rum. You should keep your sleeves and hair down, as well as a large metal lid, handy just in case you need to put out the flame.
You don’t want ice cream? You can substitute ice cream with whipped cream.
For a richer, creamier Bananas Foster Sauce, add a few tablespoons of heavy cream to the bananas.
Before you begin cooking, slice the bananas. The bananas will not keep well once they are sliced.
It is easier to see the dark caramel sauce in a stainless steel or light-colored pan.
FREQUENTLY ASKED Questions
HOW CAN I MAKE THIS RECIPE IN ADVANCE OF TIME?
Although you can prepare the caramel sauce and bananas ahead of time, they won’t be as firm once they are reheated. Bananas Foster is best made fresh.
CAN THIS BE MADE WITHOUT ALCOHOL
You can skip the alcohol by adding rum extract to grape juice, pineapple juice or apple juice. The pan won’t be flame-proof so heat on low for a few more minutes.
FLAMBE: WHAT IS IT MEANT?
Banana flambe is another name for this dish. Flambeing, a French cooking technique that involves adding alcohol to a hot pan and causing a burst in flames, is called Flambe. Flambeing is a French cooking technique that involves adding alcohol to a hot pan and igniting it. However, the flames do not destroy the dish’s flavor. To ignite, alcohol must be at least 40% by volume or 80 proof. It is best to not exceed 60% alcohol per volume or 120 proof as it can be too flammable.
What ALCOHOL IS SUBSTRACTABLE FOR RUM?
Bananas Foster can be made without rum by substituting bourbon, dark cacao, brandy or banana liqueur. It will still taste delicious, even though the flavor may be different. Banana liqueur can be used as a substitute. It simply enhances the banana flavour of the recipe.
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 9 minutes
Total Time: 19 minutes
Servings: 4 servings
Calories: 616 kcal
Equipment: Long lighter
Ingredients:
- ½ cup unsalted butter 1 stick (113g)
- ¾ cup packed dark brown sugar (165g)
- ½ teaspoon ground cinnamon
- 3 large bananas halved lengthwise
- ⅓ cup rum (80mL)
- vanilla ice cream to serve
Instructions:
- Heat butter, sugar, cinnamon and oil in a large skillet or saucepan over medium heat. Stir frequently until the butter melts and the mixture bubbles, approximately 4 minutes.
- Add bananas. Cook, gently stirring often, until tender, about 4 minutes.
- Heat the rum. Use a long lighter, or long match to light the rum. Continue swirling the pan until the flames cease, which should take about 30 seconds. If you are unsure how to do this, add the rum and cook for approximately 1 minute.
- Serve immediately over ice cream.
Notes:
- Make sure there are no other burners when you light the rum. You should keep your sleeves up and your hair down, as well as a large metal lid, handy just in case you need to put out the flame.
- Don’t have ice cream? Try adding a dollop of whipped cream instead.
- For a richer, creamier Bananas Foster Sauce, add a few tablespoons of heavy cream to the bananas.
- Before you begin cooking, slice the bananas. The bananas will not keep well once they are sliced.
- It is easier to see the dark caramel sauce in a stainless steel or light-colored pan.
Nutrition:
Calories: 616 kcal | Carbohydrates: 80g | Protein: 8g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 80mg | Potassium: 626mg | Fiber: 3g | Sugar: 67g | Vitamin A: 1053IU | Vitamin C: 9mg | Calcium: 137mg | Iron: 1mg