Caramelized Rum Bananas Dessert

This decadent Bananas Foster transforms simple ingredients into a restaurant-worthy dessert in just minutes. The warm, caramelized bananas swimming in rum sauce paired with cold vanilla ice cream creates that perfect temperature contrast that makes this New Orleans classic so irresistible.

I first made this dessert to celebrate my husband's birthday when we couldn't go out to a fancy restaurant. The look on his face when I flambéed the rum safely at home was priceless – it's become our special occasion tradition ever since.

Ingredients

• Bananas: Choose slightly underripe bananas that still have some firmness to ensure they don't turn mushy when cooked
• Butter: Unsalted butter works best so you can control the saltiness of the final sauce
• Dark brown sugar: Provides a rich molasses flavor that creates the perfect caramel base
• Cinnamon: Adds warmth and complexity to the sauce
• Dark rum: Traditional choice that creates the signature flavor but can be substituted if needed
• Vanilla extract: Balances the rum and enhances the sweetness of the bananas
• Chopped pecans: Adds delightful crunch and nuttiness to contrast the soft bananas
• Vanilla ice cream: The cold creaminess is essential to balance the warm sauce

Step-by-Step Instructions

Prepare the bananas:

Peel your bananas and slice them lengthwise into thick strips or simply cut them in half. The key is keeping them substantial enough to hold their shape during cooking while providing maximum surface area for caramelization.

Create the caramel base:

Melt butter completely in a large deep skillet over medium heat until it begins to foam slightly. Add brown sugar and cinnamon immediately and whisk constantly until the mixture becomes smooth and the sugar fully dissolves without any graininess remaining about 2 minutes. This creates the foundation of your sauce.

Cook the bananas:

Gently place the banana pieces in a single layer in the bubbling caramel mixture. Avoid overcrowding as this can lower the temperature and prevent proper caramelization. Cook for approximately 2 minutes on each side until the bananas begin to soften but still maintain their shape.

Add the rum and develop flavor:

Pour the rum carefully into the pan away from the heat source to prevent unexpected flare-ups. Return to heat and gently swirl the pan to incorporate the rum with the caramel sauce. Allow the mixture to simmer for 1 to 2 minutes which concentrates the flavors and thickens the sauce to a luxurious consistency.

Optional flambé technique:

For the dramatic presentation that makes this dessert famous position the pan away from you and any flammable items. Using a long kitchen lighter or the flame from your gas stove carefully ignite the rum vapors. The flames will subside within 30 seconds once the alcohol has burned off.

Finish the sauce:

Add vanilla extract and optional pecans after the flames have subsided. Stir gently to incorporate these final flavor elements which add depth and complexity to your sauce. Remove from heat immediately to prevent overcooking the bananas.

Serve immediately:

Scoop vanilla ice cream into individual serving bowls. Arrange warm banana slices alongside or on top of the ice cream. Generously spoon the hot caramel sauce over everything ensuring each portion receives plenty of sauce. Serve right away to enjoy the perfect temperature contrast.

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I have a special place in my heart for the flambé step in this recipe. The first time I made it for friends everyone gasped when the flames leapt up and then cheered when the dessert was served. Its definitely a showstopper moment that transforms a simple family dinner into a special occasion.

The Perfect Rum Selection

The type of rum you choose significantly impacts the final flavor profile of your Bananas Foster. Traditional recipes call for dark rum which provides deep caramel and slightly spiced notes that complement the brown sugar perfectly. Spiced rum works beautifully as well adding notes of vanilla and other warm spices. If you prefer a lighter flavor amber or gold rum makes a fine substitute. For a nonalcoholic version substitute apple juice mixed with a teaspoon of rum extract which provides similar flavor notes without the alcohol content.

History Behind The Dish

Bananas Foster originated in 1951 at Brennans Restaurant in New Orleans during a time when the city was a major port for banana imports from Central and South America. Chef Paul Blangé created the dish while owner Owen Brennan challenged him to include bananas in a new dessert to promote the fruit. They named it after Richard Foster a frequent customer and friend of the restaurant who served as chairman of the New Orleans Crime Commission. The tableside flambé presentation made it an instant hit and it remains one of New Orleans most famous culinary creations showcasing the citys love for theatrical dining experiences.

Creative Variations

While traditional Bananas Foster is perfectly delicious on its own there are several ways to adapt this classic dessert. Try serving it over pound cake or crepes instead of ice cream for an elegant twist. Add a sprinkle of toasted coconut for tropical flavor and extra texture. For a breakfast interpretation serve a smaller portion of the banana mixture over French toast or waffles. During holiday seasons add a pinch of nutmeg or a dash of orange zest to the caramel sauce for seasonal flair. The versatility of this recipe allows for countless personalized variations while maintaining its essential character.

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This recipe is a true crowd-pleaser that combines drama and flavor into one unforgettable experience.

Frequently Asked Questions

→ Can I make Bananas Foster without alcohol?

Yes, you can substitute the rum with 2-3 tablespoons of rum extract mixed with 1/4 cup of water or apple juice to maintain the flavor profile without the alcohol. You can also use just vanilla extract and a splash of water, though you'll miss some of the signature flavor.

→ Is flambéing necessary for authentic Bananas Foster?

While flambéing creates the traditional presentation and helps burn off some alcohol, it's completely optional. You can simply cook the rum sauce longer (2-3 minutes) to reduce the alcohol content and achieve a similar flavor without the flames.

→ What type of bananas work best for this dessert?

Slightly firm, yellow bananas with minimal brown spots work best. Overly ripe bananas will become too soft and mushy during cooking. Choose bananas that are ripe but still hold their shape when sliced.

→ Can I prepare Bananas Foster in advance?

This dessert is best prepared just before serving for optimal texture and temperature contrast with the ice cream. However, you can prepare the caramel sauce ahead of time and reheat it gently before adding fresh banana slices just before serving.

→ What can I use instead of pecans for someone with nut allergies?

The pecans are optional and can be omitted entirely. For crunch without nuts, consider toasted coconut flakes, crushed graham crackers, or crisp cookie crumbles as alternative toppings that complement the flavors while being nut-free.

→ What type of rum is traditional for Bananas Foster?

Dark rum is traditional for its rich, molasses-like flavor that complements the brown sugar. Spiced rum can also work well, adding complexity with its cinnamon and vanilla notes. Avoid white rum as it lacks the depth needed for this dessert.