Cajun & Creole Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Bananas Foster
New Orleans' showstopping dessert — ripe bananas flambéed tableside in rum, brown sugar, and butter, then spooned blazing over cold vanilla ice cream.
Contains common allergens
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Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
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.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
72/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving175
Calories
1 g
Protein
32 g
Carbs
6 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Bananas Foster was created in 1951 at Brennan's restaurant in New Orleans, reportedly named after a regular customer, at a time when the city was a major port for banana shipments from Central America. The dish is built around a tableside flambe, with dark rum ignited over the caramelized fruit for a burst of flame that's as much performance as cooking technique.
Listahan note
This version cooks the brown sugar and butter into a proper caramel before the bananas go in, since adding fruit to an unmelted sugar mixture leaves a grainy sauce instead of a glossy one.
Technique cues
- Melting butter and brown sugar together over medium heat until fully dissolved and bubbling builds a smooth caramel base for the sauce.
- Adding the sliced bananas cut-side down lets them pick up color from the caramel without breaking apart in the pan.
- Tilting the pan away from the flame before adding rum, then igniting it carefully, burns off the harsh alcohol while keeping the flavor.
- Basting the bananas with the sauce as it reduces coats them evenly without needing to flip the delicate slices repeatedly.
Kitchen flow
- Parallel prep
- While Bananas Foster is in the oven, measure out any garnish or topping — like the Vanilla bean ice cream — so it's ready the moment the bake finishes cooling. Everything else is quick — the cook is the one step that takes real time.
- Make-ahead
- Bananas Foster's dough or batter (built around Vanilla bean ice cream) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest. Plan around the cook; that's the slow part.
- Leftover move
- Leftover Bananas Foster freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the Vanilla bean ice cream. Everything else is quick — the cook is the one step that takes real time.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Bananas Foster right away — sugar and butter residue hardens fast once it cools. This one leans on the Vanilla bean ice cream. Everything else is quick — the cook is the one step that takes real time.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
4 firm but ripe bananas, peeled and sliced lengthwise
Flavor support
Purpose: firm but ripe bananas, peeled and sliced lengthwise supports the balance of Bananas Foster and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/4 cup unsalted butter
Richness and texture
Purpose: cup unsalted butter rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
2/3 cup dark brown sugar
Sweetness and aroma
Purpose: cup dark brown sugar adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/2 tsp ground cinnamon, 1/4 cup dark rum
Sweetness and aroma
Purpose: tsp ground cinnamon, 1/4 cup dark rum adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Vanilla bean ice cream
Richness and texture
Purpose: Vanilla bean ice cream rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
Technique notes
- Serve immediately over vanilla ice cream so the hot sauce melts the scoop slightly as it's poured tableside.
- Use bananas that are ripe but still firm, since overripe fruit turns to mush once it hits the hot caramel.
- If flambeing indoors, keep a lid nearby and stand back when igniting the rum for safety.
Ingredient swaps
- Dairy-free direction
- Swap the unsalted butter for a neutral dairy-free butter and a full-fat plant milk (oat or coconut give the closest richness) — the texture shifts slightly but the dish holds together. This one leans on the firm but ripe bananas.
- Lower-sodium direction
- Hold back roughly a third of the salt at first; taste once everything else has had time to come together. This one leans on the firm but ripe bananas.
- Weeknight shortcut
- Get the batter or mix-ins ready and refrigerated the day before; all that's left the night of is the oven. This one leans on the firm but ripe bananas.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
Make this household-aware
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