Banana Foster Classic

How to Make Banana Foster Classic

1. 1

   Step 1: Make the caramel base

   Warm a large heavy skillet over medium heat and add the butter. When melted, stir in the packed dark brown sugar until it dissolves and the mixture becomes glossy and slightly bubbly, about 2–3 minutes.

   For this step

   • 4 tbspUnsalted butter
   • 1/2 cupDark brown sugar (packed)
   
2. 2

   Step 2: Finish the sauce

   Slowly stir in the heavy cream and vanilla, then reduce heat to medium-low and simmer for 1–2 minutes until the sauce is smooth and slightly thickened. Taste and adjust for sweetness; remove pan from heat before adding fruit.

   For this step

   • 1/4 cupHeavy cream
   • 1 tspVanilla extract
   
3. 3

   Step 3: Cook the bananas

   Slice bananas lengthwise or into 1/2-inch rounds and add them to the skillet, spacing them in a single layer. Cook until they are warmed and glazed, about 1–2 minutes per side, then sprinkle with ground cinnamon.

   For this step

   • 4 wholeRipe but firm bananas
   • 1/2 tspGround cinnamon
   
4. 4

   Step 4: Add rum and flambé (optional)

   Remove the pan briefly from the heat, pour in the dark rum, and — if comfortable and practiced — ignite the rum with a long match or lighter to flambé, letting the flames subside on their own (or, for no flame, return to low heat and simmer 30–60 seconds to cook off alcohol). Always stand back, keep a lid nearby, and do not pour alcohol directly from the bottle into a hot pan.

   For this step

   • 1/4 cupDark rum (for deglazing and flambé)
   
5. 5

   Step 5: Serve over ice cream

   Spoon the warm bananas and sauce over scoops of vanilla ice cream and serve immediately so the contrast of hot sauce and cold ice cream remains. For tableside presentation, reheat briefly and flambé just before serving for dramatic effect.

   For this step

   • 4 scoopVanilla ice cream
   

1. Warm a large heavy skillet over medium heat and add the butter. When melted, stir in the packed dark brown sugar until it dissolves and the mixture becomes glossy and slightly bubbly, about 2–3 minutes.
2. Slowly stir in the heavy cream and vanilla, then reduce heat to medium-low and simmer for 1–2 minutes until the sauce is smooth and slightly thickened. Taste and adjust for sweetness; remove pan from heat before adding fruit.
3. Slice bananas lengthwise or into 1/2-inch rounds and add them to the skillet, spacing them in a single layer. Cook until they are warmed and glazed, about 1–2 minutes per side, then sprinkle with ground cinnamon.
4. Remove the pan briefly from the heat, pour in the dark rum, and — if comfortable and practiced — ignite the rum with a long match or lighter to flambé, letting the flames subside on their own (or, for no flame, return to low heat and simmer 30–60 seconds to cook off alcohol). Always stand back, keep a lid nearby, and do not pour alcohol directly from the bottle into a hot pan.
5. Spoon the warm bananas and sauce over scoops of vanilla ice cream and serve immediately so the contrast of hot sauce and cold ice cream remains. For tableside presentation, reheat briefly and flambé just before serving for dramatic effect.