Bananas Foster

By
Kristina Vanni
Kristina Vanni
Kristina Vanni
An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host.
Learn about The Spruce Eats' Editorial Process
Updated on 09/23/21
bananas foster with ice cream

The Spruce Eats / Kristina Vanni
Prep: 10 mins
Cook: 5 mins
Total: 15 mins
Serving: 1 serving
Nutrition Facts (per serving)
498 Calories
19g Fat
69g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 1
Amount per serving
Calories 498
% Daily Value*
Total Fat 19g 25%
Saturated Fat 12g 60%
Cholesterol 60mg 20%
Sodium 152mg 7%
Total Carbohydrate 69g 25%
Dietary Fiber 4g 14%
Total Sugars 54g
Protein 4g
Vitamin C 11mg 53%
Calcium 119mg 9%
Iron 1mg 3%
Potassium 590mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bananas Foster is not only a dessert—it's a show. It was created by chef Paul Blangé at Brennan's restaurant in New Orleans back in 1951. At that time, New Orleans was a major hub for the import of bananas from South America. The chef created a dessert where bananas are sautéed in a butter and brown sugar sauce flavored with cinnamon. Banana liqueur and rum are then added to the dish and ignited with a flame. This technique is called flambé meaning "flamed" in French. After the alcohol is heated in the pan, it is then ignited to partially burn off the strong alcohol, while maintaining the flavors of the liquor in the dish. This process reduces the alcohol content of the food modestly, boiling off about 25 percent of the alcohol and producing a dramatic effect.

This showstopping dessert is perfect when served with a scoop of vanilla ice cream. The contrast between the warm bananas and sauce with the cold ice cream is a delight. Spoon extra sauce over the ice cream for added flair.

Ingredients

  • 1 ripe yet firm banana

  • 2 tablespoons brown sugar

  • 1 tablespoon butter

  • 1/4 teaspoon ground cinnamon

  • 1/2 ounce banana liqueur

  • 1/2 ounce rum

  • 1 scoop vanilla ice cream

Steps to Make It

  1. Gather the ingredients.

    Bananas Foster ingredients
    ​The Spruce Eats / Kristina Vanni

  2. Peel banana and slice lengthwise. 

    Peel and slice banana lengthwise
    ​The Spruce Eats / Kristina Vanni

  3. Melt brown sugar and butter in a small saucepan.

    Melt butter and brown sugar in pan
    ​The Spruce Eats / Kristina Vanni

  4. Add banana and sauté until tender.

    Sauté banana
    ​The Spruce Eats / Kristina Vanni

  5. Sprinkle with ground cinnamon. Add banana liqueur and rum. Gently warm alcohol and coat bananas in sauce.

    Add cinnamon and alcohol
    ​The Spruce Eats / Kristina Vanni

  6. Ignite sauce with a flame.

    Light the bananas foster
    ​The Spruce Eats / Kristina Vanni

  7. Baste bananas in liquid until flame burns out.

    Baste the bananas
    ​The Spruce Eats / Kristina Vanni

  8. Serve bananas foster immediately with a scoop of ice cream, and enjoy.

Tips

  • Have all your equipment and ingredients needed to flambé your dish ready before starting the process.
  • Cold alcohol will not ignite. Be sure to heat it just until bubbles begin to form around the edges of the saucepan. You will be able to see vapors rise from the liquid in the pan.
  • A tableside flambé can be part of the show. If you are planning to flambé in front of your guests, light the dish at the table, but far away from guests and flammable objects.  

Warning

  • Never pour alcohol directly from a bottle into a pan that is near an open flame. The flame can follow the stream of alcohol into the bottle and cause it to explode.
  • Do not carry the dish while flaming.
  • Be sure to use a flambé pan or large skillet with rounded, deep sides and long handle for safety.
  • Keep a large metal lid on hand, to cover the dish in case your flambé gets out of hand. Always remember to use caution as you will be dealing with a liquid that is on fire.