Description
Indulge in the classic Bananas Foster, featuring caramelized bananas in a rich rum sauce served over creamy vanilla ice cream. This delightful dessert is perfect for impressing guests or enjoying a cozy night in.
Ingredients
Scale
- 4 ripe bananas, peeled and sliced lengthwise
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 cup banana liqueur (such as Bols or Giffard)
- 1/4 cup dark rum
- 1 teaspoon vanilla extract
- Vanilla ice cream, for serving
- Chopped pecans or walnuts, for garnish (optional)
Instructions
- In a large skillet, melt the unsalted butter over medium heat, ensuring it doesnt brown too much.
- Once melted, add the packed brown sugar and ground cinnamon. Stir gently with a wooden spoon until the sugar is fully dissolved and the mixture is smooth (about 2-3 minutes).
- Pour in the banana liqueur and stir to combine. Allow to simmer for another minute.
- Carefully add the sliced bananas to the skillet, ensuring they are well coated with the sauce. Gently stir to avoid breaking them apart.
- Cook the bananas in the sauce for about 2-3 minutes until they start to soften but are not mushy.
- Add the dark rum, gently stirring to combine.
- To flambé, carefully tilt the skillet towards the flame of your stovetop burner (if using gas) or use a long lighter to ignite the rum. Allow the flames to subside on their own (about 30 seconds). If uncomfortable, skip this step and let the rum simmer for a minute.
- Remove the skillet from heat and stir in the vanilla extract.
- Serve by scooping generous portions of vanilla ice cream into bowls or plates.
- Spoon the warm banana mixture over the ice cream, drizzling plenty of sauce on top.
- Optionally, sprinkle with chopped pecans or walnuts for added crunch.
Notes
- Bananas Foster is best served immediately while the sauce is warm and the ice cream is cold.
- For an extra touch, garnish with a sprig of fresh mint or a dusting of powdered sugar.
- Pair with coffee or dessert wine for a complete experience.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat before serving again.
- Prep Time: 10 minutes
- Cook Time: 10 minutes