There are so many reasons to love New Orleans. This dessert is one of the top reasons.
This classic dessert originated in the world-famous Brennan’s Restaurant down in the French Quarter of New Orleans back in the 1950s. It is still one of the most popular dishes in the Big Easy and you will be surprised how easy it is to make at home! Serve a big bowl of gumbo and then this dessert for a Louisiana meal you won’t soon forget! Don’t forget the vanilla ice cream!
How To Make Bananas Foster
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The Ingredients You Will Need
There are just a handful of ingredients in this classic dessert. You have options when it comes to alcohol. You can keep this spirit-free by substituting vanilla extract, but, the flambéed rum is classic. Here’s what you’ll need to have on hand:
Butter – Unsalted.
Brown sugar – We prefer dark, but light can be substituted.
Cinnamon – Ground.
Banana Liqueur – This may require a quick trip to your liquor store. We like Drillaud. Quality makes a big difference.
Bananas – Get them slightly green. You don’t want them too ripened, meaning, too soft. They should be nice and solid. They will be softened significantly during the caramelization process.
Rum – Both white and spiced (or dark) are excellent choices.
Ice cream – Homemade vanilla is best, or, your favorite purchased.
EXPERT TIP: It’s important to stir the sauce constantly once the butter melts. The sauce will thicken and the sugar will dissolve into the butter.
Tips for Making Perfect Bananas Foster
Use Ripe Bananas – Choose bananas that are ripe but not overripe. They should have a few brown spots for optimal sweetness and flavor, which will enhance the dish when cooked.
Select Quality Banana Liqueur and Rum – Use a good-quality liqueur and rum for the flambé. This will add depth and richness to the sauce. You can also experiment with a light rum for a slightly different flavor profile. White, dark, and spice rum are acceptable, just don’t use the cheap variety.
Properly Caramelize the Sugar – When making the sauce, ensure that you allow the brown sugar to melt and caramelize slightly before adding the bananas. This creates a rich, caramel flavor that is essential to the dish.
Flambé with Care – When flambéing, make sure to stand back and use a long lighter or match to ignite the rum. This step adds a dramatic flair and enhances the flavor, but safety should always come first. Ensure that there are no flammable materials nearby.
Serve While Hot – The dish is best when the bananas and sauce are still hot. This will start to melt the ice cream and make the most amazing combination of flavors.
EXPERT TIP: Place the bananas into the sauce cut-side down. Then when you flip them, the tender cut-side will flambé perfectly and caramelize the tender banana.
How To Serve
It is really exciting for guests to see you flambé the bananas. Just be sure to take precautions. There is a fairly large flame that will occur. Have everyone stand back (including you).
If you want to bring the flambé table side, be sure to take the skillet over directly from the stove while the sauce is still simmering. You’ll get the best flame when everything is very hot. But, be careful!
Also, have your ice cream slightly softened so scooping will be quick and easy.
We serve these in our oval individual baking dishes, but, any small-medium bowl will work. Serve with a fork or spoon, or both.
Other Classic Dessert Recipes to Try
Every great meal deserves an equally great dessert to finish off the meal. Here is a collection of some of our all-time favorites:
- Mardi Gras King Cake
- New Orleans Beignets
- Homemade Chocolate Delight
- Old Fashioned Vanilla Ice Cream
- Classic Churros
- Southern Chess Pie
- Blueberry Buttermilk Pie
- Coconut Cream Pie
- Chocolate Lava Cake
These are all amazing in their own way, without a doubt. But, in the meantime, isn’t this classic dessert calling your name?
No trip to New Orleans is complete without a reservation at Brennan’s Restaurant, which, of course, includes a round of this epic dessert.
But, if you’re in the mood for one of the best desserts ever created, but, not planning on heading to the Big Easy any time soon, then make it at home! It’s surprisingly easy!
Impress your guests with this gorgeous and delicious dessert! Happy Mardi Gras!
Ready to make the best dessert this side of NOLA? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Bananas Foster
Video
Equipment
- 1 large (12-inch) skillet
- Long lighter or a long match. See NOTES
Ingredients
- 6 tablespoon unsalted butter
- ¾ cup dark brown sugar
- ½ teaspoon ground cinnamon
- ¼ cup banana liqueur
- 4 bananas peeled and quartered
- ⅔ cup rum white, dark, or spiced
- vanilla ice cream for serving
Instructions
- Add the butter, sugar, and cinnamon into a large skillet over medium-high heat. Cook, stirring often, until sugar is dissolved and the sauce is bubbling and starting to thicken, about 4 minutes.6 tablespoon unsalted butter, ¾ cup dark brown sugar, ½ teaspoon ground cinnamon
- Carefully stir in the liqueur. Place the bananas into the simmering sauce, cut side down, and cook until soft and starting to caramelize, gently flipping the bananas after about 2 minutes (cook for another 2 minutes).¼ cup banana liqueur, 4 bananas
- Pour the rum over the top (don't stir!) and then quickly ignite with a long lighter or match and flambé until all of the flames die out, usually about 45 seconds to 1 minute.⅔ cup rum
- Serve immediately with ice cream, spooning extra sauce over the ice cream and bananas.vanilla ice cream
Wesley says
Amazing dessert and incredibly easy to make! The sauce is out of this world! Don’t forget about the ice cream.