One of the most popular new Orleans desserts is a flaming Bananas Foster. This Banana Flambé with rum consists of bananas, brown sugar, cinnamon, nutmeg, and banana liqueur cooked into a sweet, rich, rum-spiked sauce and served over ice cream.
This famous New Orleans dessert was created in 1951 by Ella Brennan of Brennan’s restaurant in New Orleans and the restaurant’s chef Paul Blangé. New Orleans, being a southern seaport, was a major hub for the import of bananas from South America and bananas were in abundance in the city. Bananas Foster was created when the owner of Brennans restaurant challenged his wife, Ella, and the chef to come up with a dessert from bananas. It is said the idea of Bananas Foster was derived from Ella’s mother who fried bananas and Ella and the chef modified the idea into the sweet, rich, rum-spiked sauce that is Bananas Foster today.
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This caramelized banana dessert instantly became a hit and is still a must try when in New Orleans. But you don’t have to go on a trip to enjoy flaming Bananas Foster. This dish of banana flambé with rum is easier than you might think to prepare at home. But be ready to enjoy it immediately because the caramelized bananas in the rich hot sauce will begin to melt the ice cream quickly. One bite of this banana and rum spiked sauce over the melting ice cream will have you drooling for more.
Flaming Bananas Foster Ingredients:
Ingredients:
- ¼ cup butter (½ stick)
- 1 cup brown sugar
- 1 tablespoon cinnamon
- ¼ teaspoon freshly ground nutmeg (from whole nutmeg)
- 1 teaspoon bourbon vanilla
- 4 bananas
- ¼ cup banana liqueur
- ¼ cup rum
- 4 scoops vanilla ice cream
Equipment Needed:
- Large skillet
- Nutmeg Grater ,optional but highly recommended
- BBQ Lighter
How to Make Banana Flambé with rum (Bananas Foster)
Start your Banana Foster dessert by melting the butter in a large skillet over medium to medium low heat.
While butter is melting, peel bananas and slice in half lengthwise. Cut each banana half into approximately two inch pieces.
Just a quick side note, we always grate fresh nutmeg for recipes like this Flaming Bananas Foster. It’s amazing and so worth it. Just look at the color of the freshly ground nutmeg. You will only need a small nutmeg grater. I have had mine forever but I did see a new nutmeg grater on Amazon for under $5. And then you can purchase whole nutmeg which also lasts almost forever. You will be so glad you did when you smell and taste the difference between the freshly ground and already ground nutmeg.
Add the brown sugar, cinnamon, and freshly ground nutmeg to the melted butter.
Continue to cook on medium to medium low heat, stirring until the sugar is dissolved. About 3-5 minutes.
Pour the banana liqueur into the sugar butter sauce and stir to blend completely.
Place the cut bananas in the skillet laying them so they are spread out and in the rich sauce.
Add the bourbon vanilla and gently stir to evenly coat all the banana pieces and cook until bananas are soft.
Add the rum and stir slightly. Turn off or remove from heat and light with a match or lighter. Shake pan of flaming bananas foster and stir until the flame goes out.
Spoon six banana pieces over a scoop of vanilla ice cream and drizzle the sweet, rich, rum-spiked sauce on top. Serve and enjoy this popular New Orleans dessert immediately.
Other New Orleans Recipes:
- Beignets
- Chicken and Sausage Jambalaya
- Creole Chicken
- Black Eye Peas and Rice-Creole Style
- Cajun Blackening Seasoning
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Flaming Bananas Foster
Equipment
- nutmeg grater optional but highly recommended
Ingredients
- ¼ cup butter ½ stick
- 1 cup brown sugar
- 1 tablespoon cinnamon
- ¼ teaspoon freshly ground nutmeg from whole nutmeg
- 1 teaspoon bourbon vanilla
- 4 bananas
- ¼ cup banana liqueur
- ¼ cup rum
- 4 scoops vanilla ice cream
Instructions
- Start your Banana Foster dessert by melting the butter in a large skillet over medium to medium low heat.
- While butter is melting, peel bananas and slice in half lengthwise. Cut each banana half into approximately two inch pieces.
- Add the brown sugar, cinnamon, and freshly ground nutmeg to the melted butter.
- Continue to cook on medium to medium low heat, stirring until the sugar is dissolved. About 3-5 minutes.
- Pour the banana liqueur into the sugar butter sauce and stir to blend completely.
- Add the cut bananas, laying them so they are spread out and in the rich sauce.
- Add the bourbon vanilla and gently stir to evenly coat all the banana pieces and cook until bananas are soft.
- Add the rum and stir slightly. Turn off or remove from heat and light with a match or lighter. Shake pan of flaming bananas foster and stir until the flame goes out.
- Spoon six banana pieces over each scoop of vanilla ice cream and drizzle the sweet, rich, rum-spiked sauce on top. Serve and enjoy this popular New Orleans dessert immediately.
Notes
Nutrition
