Classic Bananas Foster
dessert · New Orleans / American
Warm brown-sugar butter sauce with bananas, finished with a splash of rum (or other spirit) and served over vanilla ice cream. Recipe makes enough for three bananas (about 3 servings).
Added Dec 7, 2025
Prep time
10 min
Cook time
5 min
Servings
3 servings
Ingredients
1/4 cup (56 g) unsalted butter
2/3 cup packed brown sugar
1/4 cup rum (or whiskey, brandy, or scotch)
3 ripe bananas (preferably with some brown freckling)
Couple dashes ground cinnamon
Vanilla ice cream, for serving
Notes
Use bananas with some brown freckling for best banana flavor; slightly under-ripe bananas will hold up better if you prefer firmer fruit. Any dark spirit works in place of rum—adjust to taste. This sauce can also be made with other fruits (peaches, apples) using the same method. Flambéing is traditional in restaurants but is optional; if you do attempt it, take safety precautions and keep a lid or extinguisher nearby. Serve immediately—best the same day; leftovers can be refrigerated for 1–2 days and gently reheated before serving.
Preparation
1
Prepare mise en place: measure butter, brown sugar, and liquor and have a pan ready over low heat.
2
Trim and slice the bananas: peel off two sections of the skin, hold the banana by the remaining peel, and cut the banana into small coin slices directly into a container.
3
Place a skillet or sauté pan over low heat and add the butter. Melt the butter slowly without browning.
4
Add the brown sugar to the melted butter and stir until it dissolves and the mixture is smooth.
5
Carefully pour in the rum (or chosen spirit) and bring the mixture to a gentle simmer. If you choose to flambé, do so with extreme caution—this step is optional and not shown here.
6
Once the sauce reaches a simmer, let it cook 10–20 seconds, then add a couple dashes of cinnamon and the banana slices.
7
Warm the bananas in the sauce about 15–30 seconds—just enough to heat and coat them without turning them to mush.
8
Remove the pan from the heat and spoon the warm bananas and sauce over scoops of vanilla ice cream. Serve immediately.
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