Bananas Foster

By Sara Bonisteel

Bananas Foster
Con Poulos for The New York Times. Food Stylist: Donna Hay.
Total Time
5 minutes
Rating
4(976)
Comments
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The New York Times food editor Jane Nickerson first published this recipe in 1957 as part of an article on New Orleans-style Creole cooking. Adapted from Brennan’s restaurant, this recipe is meant to be a showstopper. But it’s deceptively easy. Be sure to have a lid at the ready to extinguish the flame in case things get out of hand. If you cannot find banana liqueur, just add a teaspoon more rum.

Featured in: Brennan’s in New Orleans Walks the Tightrope of Tradition

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Ingredients

Yield:2 servings
  • 1tablespoon unsalted butter
  • 2teaspoons dark brown sugar
  • 1banana, peeled, halved lengthwise and crosswise
  • Cinnamon
  • 1teaspoon banana liqueur
  • 1ounce light rum (80- to 90-proof)
  • Vanilla ice cream, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

225 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 2 grams dietary fiber; 18 grams sugars; 2 grams protein; 29 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Melt butter and sugar in a small frying pan. Add banana pieces and sauté over medium heat until lightly browned, turning pieces once. Sprinkle with cinnamon. Remove pan from heat.

  2. Step 2

    Add liqueur and rum to pan. To flambé, carefully light sauce with long-reach lighter. Spoon flaming sauce over the banana pieces until flame is extinguished.

  3. Step 3

    Serve warm banana pieces and sauce over vanilla ice cream.

Ratings

4 out of 5
976 user ratings
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Comments

Lee

Can substitute an extra teaspoon rum if you don't have banana liquor.

rsb56

Why YES, I'm going to run right out and pay $20 for a bottle of banana liqueur for the ONE TEASPOON required in this recipe. I drink so much of it anyway. Thanks all for the suggestion of rum in its place.

Blue

This was the first time I've ever flambéed anything, so for anyone else wondering if you should try it: yes! It's easy, and does not, as I'd feared, set off a kitchen-destroying tower of fire. Instead you get nice, quiet blue flames in the pan that go out as soon you put the lid on. I lit it with one of those long candle lighters, and had no problems. I'll definitely be making this again.

Auctiongirl

I used all rum and loved the way it turned out, perfect amount of sugar, I feel too many recipes use too much.

Meinmunich

Better with way-overripe black bananas.

Jethrine

I make it without alcohol and put it over plain overnight oats for breakfast. I wouldn't judge anyone too harshly if that did go with the rum version at breakfast.

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