Bananas Foster Recipe
Bananas Foster originated in the 1950s in New Orleans at Brennan's Restaurant. The dessert was named after Richard Foster, a friend of the restaurant’s owner and a local civic leader. At the time, New Orleans was a major hub for importing bananas from Central and South America.
Equipment
- Medium skillet
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Heat-resistant serving dish
Ingredients
- 2 large ripe bananas
- 1/4 cup (50g) unsalted butter
- 1/2 cup (100g) brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup (60ml) dark rum
- 1/2 teaspoon vanilla extract
- Vanilla ice cream, for serving
Instructions
- Prep the bananas:Peel the bananas and slice them in half lengthwise. If desired, cut each half into two shorter pieces.
- Create the caramel base:Stir in the brown sugar and cinnamon. Cook for 2-3 minutes, stirring occasionally, until the sugar dissolves and the mixture becomes a smooth caramel sauce.
- Add the bananas:Gently place the banana slices into the caramel sauce. Cook for 2-3 minutes on each side, ensuring they’re well coated but not mushy.
- Flambé (optional):Reduce the heat to low and carefully pour in the rum. Use a long lighter or matchstick to ignite the alcohol, creating a flambé effect. Allow the flame to burn out naturally, which should take about 30 seconds.
- Finish with vanilla:Stir in the vanilla extract once the flames are out. Give the sauce a final mix to ensure all flavors are combined.
- Serve immediately:Place the bananas over scoops of vanilla ice cream and drizzle the warm caramel sauce on top. Enjoy!