Bananas Foster is a dangerous dessert. It is wildly delicious and so easy-peasy-lemon-squeezy you’ll find yourself whipping it up every chance you get. The bananas you need to use before they go bad = Bananas Foster. The last banana left over from the week’s fruit smoothies = Bananas Foster.
Bananas are far from being my favorite fruit. If I’m being honest, I don’t really like them. At. All. BUT when they’re sautéed in butter, brown sugar and alcohol they’re suddenly super tasty! As simple as this dish is, it’s chock full of culinary technique. There’s the art of the simmer — gently bubbling the sauce so the sugar melts and thickens —- without burning it. You can also get your flambé on, though it’s not required.
This recipe is super popular in my cooking classes. People LOVE learning recipes that are quick, delicious and can be thrown together with ingredients you likely have in your pantry or fridge. I also included it in my DIY Valentine’s Day Dinner menu. You can check out the rest of my DIY Valentine’s Day menu here!
Bananas are soft to start so don’t overcook them or you’ll end up with mush.
Rum is the traditional alcohol used in this recipe but Grand Marnier or gives the sauce a refreshing burst of flavor.
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- 3 tablespoons butter
- 2 ripe bananas, peeled and sliced 1-inch thick
- 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup chopped pecans, optional
- 1/4 cup rum or other liqueur
- vanilla ice cream
- Melt butter in large sauté pan over medium high heat. Add bananas, brown sugar, cinnamon and pecans, if using. Cook, stirring occasionally, until sugar melts, 1-2 minutes.
- Carefully pour in rum and simmer until liquid thickens, 2-3 minutes. For an optional flambé, use a long-stemmed match to light the rum immediately after adding it to the pan. It should flame up and burn for a few seconds before going out on its own.
- Spoon bananas and sauce over ice cream and serve.
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