Skip to main content
万博官网
Search
Search

Bananas Foster

4.1

(14)

Read Reviews Triangle
Bananas halved lengthwise in a small cast iron pan swimming in a syrupy sauce and topped with vanilla ice cream and a...

Bananas Foster, a favorite New Orleans dessert, was created by chef Paul Blangé in the 1950s for Owen Brennan’s restaurant, Vieux Carré, in the French Quarter. Named for Richard Foster, the then chairman of the New Orleans Crime Commission, the mix of flambéedbananasin a syrupy rum sauce is a showstopper.

If you’re a New Orleanian old enough to remember NOPSI (New Orleans Public Service, Inc.), you’ve probably sampled some of the hundreds of recipes developed by home economists that the utility company published over the years; this bananas Foster recipe is one of them. It diverges from the original in two key ways: First, you’ll brush the bananas with lemon juice before you sauté them, preventing premature browning and adding brightness to the final dish. Second, it calls for white rum instead ofdark rum．较轻的option has a freshness that prevents the sauce from being too cloying.

For dessert, a scoop of vanilla ice cream on top of bananas Foster is de rigueur, but you can also ignite the mixture tableside and spoon it overFrench toast,crepes, orwafflesfor abrunch dishthat’ll knock your socks off.

Editor's note:This recipe originally appeared on Epicurious in February 2009.

Ingredients

4 servings

2 bananas, peeled
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter
¼ cup dark brown sugar
⅛ teaspoon ground cinnamon
2 tablespoons banana liqueur
¼ cup white rum
1 pint vanilla ice cream

  1. Step 1

    Slice the bananas in half lengthwise and brush with the lemon juice. Melt the butter with the sugar in a flat chafing dish or 10-inch skillet. Add the bananas and sauté until just tender. Sprinkle with the cinnamon.

    Step 2

    Remove from the heat and add liqueur and rum. Carefully ignite with a long match. Use a large long-handled spoon to baste the bananas with the warm liquid until the flame burns out.

    Step 3

    Divide the ice cream among four dishes. Top each one with a banana half and some of the sauce. Serve immediately.

Image may contain: Plant, Advertisement, and Poster
FromCooking Up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans© 2008, 2015 by Marcelle Bienvenu and‎ Judy Walker. Reprinted with permission from Chronicle Books. Buy the full book fromAmazonorBookshop．
Sign InorSubscribe
to leave a Rating or Review

How would you rate Bananas Foster?

Leave a Review

Reviews (14)

Back to Top Triangle

  • Delicious! I made on the stovetop and did not ignite, just cooked it longer. I used banana extract instead of liquor. I will 100% make this again!

    • AndreaRae

    • Dallas, TX

    • 2/9/2020

  • Understanding that it was the vapor from the rum that made the flame, we were quick to light it after pouring the rum on. However, it barely flamed. We omitted the banana liqueur as the reviewers suggested, but maybe the liqueur helps the flame??

    • bkellynroses

    • Fullerton

    • 12/28/2011

  • Quick, easy, and tasty. Took it a step further. Used dark spiced rum "Kilo Kai" and a little coconut rum too. Yummy. Don't judge me regarding more rum, it all burns off. Bananas came out a bit mushier than I liked, will try to use greener bananas to get better caramelization next time.

    • dallenfire

    • Mill Valley, CA

    • 5/8/2011

  • Super simple and tasty! I recommend making the plating of the ice cream part of the mise en place so that the final assembly is faster.

    • CdC1

    • Allen, TX

    • 5/1/2011

  • This is traditional Christmas eve fare in our family. The kids think it daring to have a little rum. I add just a little extra rum flavoring instead of banana liqueur. Dark rum is best.

    • kerrlm

    • Macomb, Il

    • 12/24/2010

  • It is not a wonderful recipe for me, but not a bad one either. I think that serving it with ice cream is a prerequisite. However, it is very easy to make and quick also.

    • knub

    • 12/17/2010

  • We combined this recipe with another and used 2/3 cup brown sugar and 4 ounces of dark rum. Left the rest the same and it came out perfectly!

    • Anonymous

    • Berkeley, CA

    • 1/3/2010

  • oops I have an old computer and it does not show the fork rating well I meant to give this recipe 4 forks!!

    • motzof4

    • 12/28/2009

  • This is one of my favorite quick easy deserts. I have gotten rave reviews even from very sophisticated diners. I do not use the banana liquor as I feel it overpowers the dish,

    • motzof4

    • Falls Church, VA

    • 12/28/2009

  • My Cajun hubby gave this one, and me, rave reviews! And amazingly EASY :)

    • groovysuzi

    • Key Largo

    • 10/19/2009

  • For those who could not get the liquor to flambé, here's a little hint-it's the vapor that ignites, not the liquid. Let the mixture boil a little, then ignite. Remember, more vapor, bigger flame.

    • Anonymous

    • San jose

    • 5/23/2009

  • Good recipe. Flavors were really nice - the lemon and cinnamon play well off of one another. I omitted the banana liqueur. I could not get it to flambe for some reason. I just cooked it over heat a little longer to burn off the alcohol taste. Confused why it would not ignite.

    • drewtoday

    • Maine

    • 3/31/2009

  • I, too, could only find "99 Bananas" and who knows what I'm going to do with a huge bottle of banana liqueur. It tasted good, except I couldn't get all the alcohol to burn off. I think this needs a huge pan to spread out so that the flame can work it's magic. Before adding the alcohol it tasted delightful.

    • MONKEYTONIC

    • minneapolis, mn

    • 3/15/2009

  • Very good, although a bit too much alcohol. Could be due to the only banana liquor in our neighborhood store being "99 bananas" (aka 99 proof banana liqueur). Next time, will probably decrease liquor a bit.

    • mimarge

    • Minneapolis, MN

    • 2/23/2009

Tags Fruit Dessert Dessert Rum Alcohol Beverages Cajun & Creole Southern American Banana Fruit Nut Free Gluten Free Easy Quick 30 Minutes or Less Saute Cookbooks

See Related Recipes and Cooking Tips