Bananas Foster is a warm, indulgent dessert featuring ripe bananas cooked in a buttery, caramel rum sauce and served with creamy vanilla ice cream.
This classic American dessert was created at Brennan’s Restaurant in New Orleans in the 1950s and has since become a beloved dish across the country.
I’m a big fan of anything banana-related, and Bananas Foster is a dish I often see on menus throughout South Louisiana. It’s simple to prepare yet impressive to serve, so I wanted to share it with readers who enjoy bold, comforting desserts.
What makes this recipe so yummy
Bananas are affordable and widely available year-round, making them an economical choice for a show-stopping dessert.
Toasted pecans add a toasty crunch and nutty depth that complements the silky caramel sauce. The contrast between hot, caramelized bananas and cold vanilla ice cream creates a delightful balance of temperature and texture. The rum and banana liqueur in the sauce introduce warm, layered flavors that elevate the dish, turning a few simple ingredients into a memorable dessert suitable for special occasions or a comforting finish to any meal.
Groceries you’ll need: Ingredients
- Bananas
- Dark rum
- Banana liqueur
- Dark brown sugar
- Toasted pecans
- Salted butter
- Cinnamon
See the recipe card below for exact quantities.
Recipe walkthrough: Instructions
This is a concise overview of the steps. Full directions and measurements are provided in the recipe card at the bottom of this post.
- Step 1: Melt butter with brown sugar and cinnamon in a skillet over medium-high heat until it forms a glossy, syrupy caramel.
- Step 2: Stir in banana liqueur and cook briefly to meld the flavors into the caramel.
- Step 3: Halve the bananas lengthwise, add them to the skillet, and cook for a few minutes until they begin to soften and glaze with the sauce.
- Step 4: Add dark rum, then carefully tip the skillet or use a long lighter to ignite the alcohol for a brief flambé. The flame should burn off quickly, leaving a rich, caramelized sauce.
Hint: If you prefer not to tilt the skillet, ignite the sauce carefully with a long lighter or kitchen torch. Always practice caution when working with an open flame.
Recipe variations and substitute ideas
- Walnuts – swap chopped walnuts for pecans if you prefer their flavor and texture.
- Vanilla extract – a splash of vanilla can add an aromatic layer to the caramel.
- Nutmeg – a pinch of freshly grated nutmeg pairs nicely with cinnamon for extra warmth.
Sharing is caring
If you enjoy this recipe, please share it with friends and family or leave a note in the comments below — we love hearing how it turned out for you.
Necessary gear: equipment
The most important tool for this recipe is a sturdy skillet for cooking and flambéing the bananas.
A large 10–12″ skillet works best for even cooking and contains the sauce comfortably. You’ll also want a serving dish and spoons for the ice cream.
More southern dessert recipes I think you’ll love
-
Old Fashioned Coconut Pie
-
Decadent Bread Pudding with Rum Sauce
-
Banana Pudding Recipe
-
Easy Lemon Pie
How to store leftovers
Place any leftover Bananas Foster in an airtight container and refrigerate for up to four days. Reheat gently on the stovetop until warmed through and serve with fresh ice cream. Reheating slowly helps preserve the texture of the bananas and keeps the sauce glossy.
Mel’s kitchen notes
Traditionally this New Orleans favorite is prepared without nuts, but I like adding toasted pecans for extra crunch and flavor contrast.
If you’ve tried this Bananas Foster recipe or another recipe on this site, please leave a comment to tell us how it turned out. We enjoy reading feedback from our readers.
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Bananas Foster
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Equipment
-
1 Large 12″ Skillet
Ingredients
- ¼ Cup Salted Butter
- 1 Cup Dark Brown Sugar
- ½ teaspoon Ground Cinnamon
- ¼ Cup Banana Liqueur
- 4 Each Bananas
- ¼ Cup Dark Rum
- ⅛ Cup Chopped Pecans toasted
Instructions
-
Add butter, brown sugar and cinnamon to a skillet and add medium-high heat.¼ Cup Salted Butter, 1 Cup Dark Brown Sugar, ½ teaspoon Ground Cinnamon
-
Once the sugar has completely melted add the banana liqueur and stir well. Cook another 2 minutes.¼ Cup Banana Liqueur
-
Slice the bananas in half, lengthways and add to the skillet. Cook for about 3-4 minutes.4 Each Bananas
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Add the dark rum, stir into the caramel sauce then tilt the skillet to catch the caramel sauce on fire. It will stay lit for about 5-10 seconds, while it burns off the alcohol.¼ Cup Dark Rum
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After it goes out, serve on a dish with some ice cream and drizzle the caramel sauce over the top. Sprinkle with the toasted pecans.⅛ Cup Chopped Pecans
Nutrition
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