The first time I experienced Bananas Foster was on a magical Sunday morning at Brennan’s famous jazz brunch in New Orleans. It was our anniversary, and as the tableside flame illuminated my husband’s face, I knew this dessert would forever hold a special place in our hearts. This iconic dessert transforms simple ingredients into an extraordinary experience that captivates all the senses. The theatrical flame, the aroma of warm spices, and the perfect contrast between hot caramelized bananas and cold vanilla ice cream create an unforgettable finale to any meal. Despite its impressive presentation, this New Orleans classic requires minimal ingredients and just minutes to prepare.
Table of Contents
Why you’ll love this recipe
The genius of Bananas Foster lies in its perfect balance of flavors and textures. The bananas caramelize in butter and brown sugar, creating depth while maintaining their natural sweetness. The cinnamon and rum bring warmth and complexity, while the ice cream provides a refreshing contrast to the hot sauce. The quick cooking preserves the texture of the bananas, ensuring they remain tender without becoming mushy. This sensory contrast creates a dessert that’s simultaneously sophisticated and comforting.
Bananas Foster: Enjoy a Spoonful of History
Bananas Foster has its origins in New Orleans during the 1950s. At that time, the Big Easy was one of the busiest ports for importing bananas into the United States from Central and South America. That meant the city was teeming with bananas. With a surplus of a cheap, yet, not overly versatile fruit, New Orlean restaurants were always on the lookout for new ways to serve bananas on their menus.
While many of the precise details surrounding the creation of the first banana flambe are in dispute, there are two facts that are certain. First, Brennan’s, a popular French restaurant on the notorious Bourbon Street, served Bananas Foster. Second, the name of the dessert from Richard Foster, the chairman of the New Orleans Crime Commission, and a close friend of the owner of Brennan’s.
How to Flambe Safely
The most complicated part of making Bananas Fosters is flambeing, or the process of igniting the rum to burn off the alcohol while leaving behind the flavor of the spirit. Although flambeing does add a unique dimension to the dish, the real benefit is the drama it provides in the dining room. However, if you lack experience with flambeing, it is safer to do it in the kitchen and follow these tips:
- Use a large pan with high sides.
- Before adding the rum to the pan, remove it from the burner. Never pour the rum into the pan directly from the bottle; instead, measure out the rum first.
- Turn down the heat to medium before attempting to flambe. Don’t allow the alcohol to come to a boil.
- Use a long, bar-b-que style lighter to ignite the vapors at the edge of the pan, and not the alcohol itself.
- Continue to cook until the flame completely disappears. Give the pan a few light shakes to ensure all the alcohol burns off.
- Keep a lid handy to cover the pan if things get out of control – a ruined dessert is better than a ruined kitchen.
Ingredients
Here’s what you need to make bananas foster:
- Butter – Creates the rich base for the caramel sauce and helps the bananas caramelize
- Brown sugar – Delivers deep molasses notes that form the foundation of the caramel
- Cinnamon – Adds aromatic warmth that complements the sweetness of the bananas
- Banana liqueur – Intensifies the banana flavor throughout the sauce
- Bananas – Choose slightly firm, yellow bananas with minimal brown spots for the best texture
- Dark rum – Provides complex flavor and creates the signature flambe effect
- Vanilla ice cream – Offers the perfect cool, creamy contrast to the warm caramel sauce
How to Make Bananas Foster
- Combine butter, sugar, and cinnamon in a flambé pan or skillet.
- Place the pan over low heat and cook, stirring, until the sugar dissolves.
- Stir in the banana liqueur, then place the bananas in the pan.
- When the banana sections soften and begin to brown, carefully add the rum.
- Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.
- When the flames subside, lift the bananas out of the pan and place them over the ice cream.
- Spoon warm sauce over the top of the ice cream and serve immediately.
Tips for Making and Serving Bananas Foster
- You don’t need to add rum. If you would prefer not to add rum, it is okay to leave it out.
- Reserve extra cinnamon powder. A sprinkle or two of cinnamon on top of the vanilla ice cream heightens the flavor of the dish.
- Try adding pecans for a unique flavor and texture. Pecans are a Southern tradition and a natural when it comes to caramel. Add the pecans at the same time you add the banana slices.
Do you love bananas? Try these recipes!
- Whole Wheat Banana Bread Recipe
- Banana Shake
- McDonalds Smoothies – Strawberry Banana
- Homemade Banana Cake
- Banana Split Cake Recipe
- Banana Pudding
- Banana Nut Muffins
- Caramel Banana French Toast
- Banana Cream Pie
Popular Ice Cream Desserts
Be sure to check out more of my easy dessert recipes and the best fine dining restaurant copycat recipes.
Classic Brennan’s Bananas Foster
Ingredients
- 1/4 cup butter
- 1 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup banana liqueur
- 4 bananas cut in half, then cut lengthwise
- 1/4 cup dark rum
- 4 scoops vanilla ice cream
Instructions
- Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
- Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum.
- Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
- Generously spoon warm sauce over the top of the ice cream and serve immediately.
My granddaughter was talking about ice cream in this flavor! I told her my dad made this recipe for my mom sometimes in the evening before bedtime. They had it at “Brennan’s” many years ago. I think my mom had read a book called “Breakfast at Brennan’s” so she had to do that. I don’t know if he just winged it or if he had a recipe. Seeing this recipe brought back fond memories of them.
Brennan’s is such a fun place to go!
I was a Cia grad we used crm de cocoa, crm de banana, dark rum. I have recently also started adding juice half squeeze orange. Have made this this for thousands of people over 15 years, at local functions. Truly brings up to a 6.
sounds interesting John Vingara ~~~how much of each and all together ? would you mind sharing the recipe please
Thank you, Stephanie! We had this in New Orleans and thank you for this recipe! It’s just like Brennan”s!
Close… but no cigar. I worked at Brennan’s and made this dish nightly for years. No need for that much butter….. about a 1/4 of what you’re calling for will do. Waiters at Brennan’s generally use 1-2 pats of butter. Also, don’t wait til the brown sugar dissolves to add the liqueur. About 20-30 seconds is more than enough time to wait before you add liqueur. And if you’re going to make this… you need a bit more flourish. Be sure to save some cinnamon on the side to toss into the flames after it ignites. 😉
Wow, only 1 to 2 pats of butter. I am glad the waiters in Houston use a little more 😉 Good to know about the flourish! If you haven’t been there, they shake a little cinnamon into the flame so everyone can watch it spark.
Oh My gosh! Who eve posted this recipe must be a mind reader. I have wished
for this recipe for many years. If you ever go to New Orleans, a trip to Brennan’s
is a absolute must. Please try to Banana Foster. The Mint Julep wasn’t my thing.
The atmosphere was perfect. Go during the winter months.
mmm. yummy. this is making me hungry.