Equipment
Ingredients
Caramel Base
- 60 g unsalted butter
- 110 g dark brown sugar
- 2 g ground cinnamon
- 1 g kosher salt
Fruit and Flambe
- 4 bananas, peeled and sliced in half lengthwise and crosswise
- 60 ml dark rum
- 30 ml banana liqueur
- 5 ml vanilla extract
For Serving
- 400 g vanilla ice cream
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 587 kcal
- Protein
- 8 g
- Carbohydrates
- 81 g
- Fat
- 23 g
- Fiber
- 4 g
- Sugar
- 51 g
- Sodium
- 212 mg
- Saturated Fat
- 13 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 42 mg
- Potassium
- 752 mg
- Calcium
- 260 mg
- Iron
- 0.9 mg
- Magnesium
- 62 mg
- Phosphorus
- 204 mg
- Zinc
- 1.0 mg
- Vitamin A
- 126 mcg
- Vitamin C
- 10 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 0.9 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.10 mg
- Riboflavin
- 0.35 mg
- Niacin
- 1.0 mg
- Folate
- 30 mcg
- Water
- 154 g
- Alcohol
- 5 g
- Caffeine
- 3 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Peel the bananas. Cut each banana in half crosswise, then slice each half lengthwise to create four pieces per banana.
In a large skillet over medium heat, melt the unsalted butter. Stir in the dark brown sugar, ground cinnamon, and kosher salt. Cook, stirring constantly, until the sugar dissolves and the mixture begins to bubble.
Place the banana slices into the bubbling syrup in a single layer. Cook for about 2 minutes until they begin to soften and warm through, then carefully flip each piece and cook for 1 more minute.
Remove the skillet entirely from the heat source. Pour in the dark rum and banana liqueur. Using a long-handled lighter, carefully ignite the vapors just above the liquid. Return the pan to the heat and gently shake the pan until the flames naturally die out.
Stir the vanilla extract into the caramel sauce. Immediately spoon the warm bananas and sauce generously over scoops of vanilla ice cream in serving bowls.
Chef's Notes
- Always turn off a gas burner or physically remove the pan from the heat source before adding the alcohol to prevent accidental flare-ups.
- A tiny pinch of salt in the caramel is not strictly traditional, but it perfectly balances the intense sweetness of the brown sugar and bananas.
- Choosing the right banana is critical. You want a firm yellow banana. Overripe, heavily spotted bananas contain too much sugar and not enough starch, meaning they will disintegrate rapidly in the hot caramel.
- Do not stir the bananas violently once they are in the pan. Use a spatula to gently turn them so they maintain their classic presentation.
Storage
Refrigerator: 1 day — Bananas will soften significantly and sauce may crystalize; best enjoyed immediately.
Reheating: Gently warm the bananas and sauce in a skillet over low heat, adding a splash of water if the caramel is too thick.
Troubleshooting
The rum fails to ignite.
Cause: The pan was too cold, the alcohol vapors dispersed, or the rum used was less than 80 proof.
Fix: Simply simmer the sauce for 1 to 2 minutes over medium heat to cook off the raw alcohol flavor.
Prevention: Ignite immediately after pouring the rum into the hot pan, and ensure you use standard 80-proof dark rum.
The caramel sauce separates or becomes oily.
Cause: The heat was too high, causing the butter to separate from the sugar, or the pan lacked moisture.
Fix: Remove from heat and vigorously whisk in 15ml of warm water or heavy cream until it comes back together.
Prevention: Cook the butter and sugar gently over medium heat, stirring continuously to maintain an emulsion.
Bananas turn into mush.
Cause: Bananas were too ripe or cooked for too long before flambeing.
Fix: Cannot be fixed, but will still taste delicious as a banana caramel topping.
Prevention: Select bananas that are mostly yellow with slightly green tips or very few brown spots.
Cultural Context
Bananas Foster was created in 1951 at Brennan's restaurant in New Orleans by Chef Paul Blange. The dish was named to honor Richard Foster, a friend of the restaurant owner and chairman of the New Orleans Crime Commission. New Orleans was a major port for incoming Central American bananas at the time, making the fruit a perfect star for this iconic tableside presentation.
