Cajun & Creole

Bananas Foster

Name: Bananas Foster
Total time: 15 min
Yield: 8 servings
Cuisine: Cajun & Creole
Ingredients: 4 firm but ripe bananas, peeled and sliced lengthwise; 1/4 cup unsalted butter; 2/3 cup dark brown sugar; 1/2 tsp ground cinnamon, 1/4 cup dark rum; Vanilla bean ice cream (for serving)

New Orleans' showstopping dessert — ripe bananas flambéed tableside in rum, brown sugar, and butter, then spooned blazing over cold vanilla ice cream.

15 minutes

Serves 8

Dessert

Contains common allergens

Dairy

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Instructions

6 steps

1
Melt the butter in a large, wide skillet over medium heat.

2
Stir in the dark brown sugar and cinnamon, cooking until the sugar dissolves and bubbles into a rich caramel sauce (about 2-3 minutes).
3
Add the banana slices to the skillet and cook for 1-2 minutes until they begin to soften and become coated in the syrup.
4
Carefully pour in the dark rum. If using a gas stove, carefully tilt the pan to ignite the rum, or use a long lighter to flambé the alcohol.
5
Let the flames burn out on their own as the alcohol cooks off and the sauce thickens slightly.
6
Immediately serve the warm, syrupy bananas over scoops of cold vanilla ice cream.

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