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Classic Bananas Foster: Restaurant-Style Dessert in Minutes

Close-up of warm, caramelized bananas foster topped with a melting scoop of vanilla ice cream and caramel drizzle.

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Make this classic New Orleans dessert, Bananas Foster, right in your home kitchen. You get caramelized bananas in a rich, buttery rum sauce served warm over vanilla ice cream. It is a quick and indulgent treat.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1/2 cup packed light brown sugar
  • 1/4 cup dark rum (like Myers’s or Gosling’s)
  • 1/2 teaspoon ground cinnamon
  • 4 firm, ripe bananas, peeled and sliced lengthwise
  • 1/4 cup banana liqueur (optional, for extra flavor)
  • Vanilla ice cream, for serving

Instructions

  1. Place the butter and brown sugar in a large, heavy-bottomed skillet over medium heat. Stir constantly until the butter melts and the sugar dissolves, creating a smooth sauce.
  2. Stir in the cinnamon and cook for one minute until fragrant.
  3. Add the sliced bananas to the skillet in a single layer. Cook for about 2 minutes on one side until they begin to soften and caramelize slightly.
  4. Carefully pour the dark rum into the skillet. Immediately tilt the pan toward the heat source (like a gas flame or electric burner edge) to ignite the alcohol, or use a long match to carefully light the rum. This is the flambé step.
  5. As the flames subside (this happens quickly), gently turn the bananas to coat them in the sauce. If you used banana liqueur, stir it in now. Cook for one more minute.
  6. Remove the skillet from the heat. Serve the warm bananas and sauce immediately over scoops of cold vanilla ice cream.

Notes

  • Use firm, slightly under-ripe bananas; very soft bananas will break down too much during cooking.
  • If you prefer not to flambé, simply let the rum simmer in the sauce for 30 seconds to cook off the raw alcohol taste before adding the bananas.
  • For a non-alcoholic version, substitute the rum with 1/4 cup of strong brewed coffee or extra banana liqueur.

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