Ever had a dessert with a New Orleans flair? Bananas Foster is a classic, born in the 1950s at Brennan’s Restaurant as a delicious way to use up extra bananas. Picture this: warm, caramelized bananas with rich rum, brown sugar, and cinnamon, often flambéed tableside for that dramatic flair.
But here’s the twist! Instead of sticking to the traditional version, we’re turning it into Bananas Foster Ice Cream. Warm, gooey bananas meet creamy vanilla ice cream—pure indulgence.
Quick Recipe Snapshot
Time: 10 minutes
Servings: 4 (easily doubled)
Skill Level: Easy (beginner-friendly if you’re careful with flambéing)
What You’ll Need:
- A large pan (stainless steel or cast iron works great)
- A wooden spoon or whisk
- A wand lighter (if you’re flambéing)
- Optional: A fire extinguisher for safety. Better safe than sorry!
Ingredients
For the Caramel Sauce:
- 1/4 cup butter – Adds richness.
- 1 cup light brown sugar – For that caramel magic. Use dark brown sugar for extra depth.
- 1/2 teaspoon cinnamon – The spice that ties it all together.
- 1/4 teaspoon salt – To balance the sweetness.
- 1/4 cup dark rum (optional) – Adds a bold kick. Don’t drink? Use rum extract instead.
- 4 bananas – Ripe, but firm enough to hold their shape.
For Serving:
- Your favorite vanilla ice cream – The creamy canvas for your caramel bananas.
Let’s Get Cooking
Step 1: Make the Sauce
Melt the butter in a large pan over low heat. Stir in the brown sugar, cinnamon, and salt. Whisk until everything blends into a smooth, bubbly caramel sauce (about 3–5 minutes).
Keep it low and slow. Caramel burns fast, so don’t rush this step. Smelling something burnt? Turn the heat down!
Step 2: Add the Bananas
Peel and quarter your bananas. Gently fold them into the caramel sauce. Cook for 2–3 minutes until they soften slightly—you’re looking for tender, golden bananas that don’t fall apart.
Pro Tip: They should be coated in glossy caramel without turning mushy.
Step 3: Time to Flambé (Optional, but fun!)
This is where things get exciting. Take the pan off the heat before adding the rum—this avoids accidental flare-ups. Pour in the rum, then carefully ignite it with a wand lighter. Watch the flames burn off in about 30–60 seconds, leaving you with a rich, boozy caramel sauce.
Safety First: Keep a lid nearby or have a fire extinguisher on hand. And seriously, never pour rum from the bottle into a hot pan.
Step 4: Serve It Up
Scoop vanilla ice cream into bowls and spoon the warm bananas and sauce on top. Serve immediately while everything is warm and melty.
Want to take it up a notch? Add toasted nuts or whipped cream for extra texture and flavor.
Customizing Your Bananas Foster
- Vegan Option: Use vegan butter and dairy-free ice cream.
- Make It Boozier: Add a splash more rum to the sauce.
- Switch It Up: Swap bananas for peaches in summer or serve over pumpkin spice ice cream in the fall.
Tips for Serving & Storing
- Serving Idea: Use shallow bowls to give the sauce room to spill over. Shortbread cookies make a great sidekick.
- Leftovers? Store the sauce in the fridge for up to 2 days. Reheat gently in a pan over low heat. You can even freeze the sauce for up to a month—just thaw in the fridge overnight.
This recipe is equally perfect for a cozy family night or when you’re hosting friends. Whether you go all out with flambéing or keep it simple with rum extract, this dessert? It’s always a crowd-pleaser.
Give it a try, and bring a little NOLA magic to your table.
PrintBananas Foster Ice Cream
Bananas Foster is a beloved New Orleans dessert that combines caramelized bananas, rum, and warm spices. Traditionally flambéed tableside, this version simplifies the process while keeping all the indulgent flavors intact. Served over creamy vanilla ice cream, it’s a quick and elegant treat perfect for any occasion!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 1x
- Category: Dessert
- Cuisine: American (New Orleans-inspired)
Ingredients
- 1/4 cup (56.75 g) unsalted butter
- 1 cup (220 g) light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 4 bananas (peeled, split lengthwise, and quartered)
- 1/4 cup (59.15 ml) dark rum (optional)
- Vanilla ice cream (for serving)
Ingredient Notes:
For a deeper flavor, substitute dark brown sugar for light brown sugar. If avoiding alcohol, replace rum with 1 teaspoon of rum extract or skip it altogether.
Instructions
- Make the Sauce: In a large skillet over low heat, melt the butter. Add brown sugar, cinnamon, and salt. Whisk continuously until the mixture is smooth and bubbly (about 3–5 minutes). The sauce should smell rich and caramel-like.
- Add Bananas: Gently fold in the bananas, ensuring they are coated in the sauce. Cook for 2–3 minutes until softened but still holding their shape. Look for golden edges on the bananas.
- Optional Flambé: Remove the skillet from heat before adding the rum to avoid accidental ignition. Pour in the rum and carefully ignite with a wand lighter. Swirl the pan gently until the flames subside after about 30–60 seconds.
- Serve: Spoon the warm bananas and sauce over scoops of vanilla ice cream. Serve immediately for the best texture and flavor.
Notes
Serving Suggestions:
Serve in shallow bowls to catch all the delicious sauce. Garnish with toasted pecans or a dollop of whipped cream for added texture and flair.
Tips & Tricks:
- Use ripe but firm bananas to prevent them from turning mushy during cooking.
- Always remove the pan from heat before adding alcohol to ensure safe flambéing.
Storage & Reheating:
Store leftover sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat before serving. While best enjoyed fresh, you can freeze the sauce for up to 1 month; thaw overnight in the fridge before reheating.