seasonal RECIPES for those who love to EAT

Becca's Menu

What You Do

1.  In a large skillet, melt the butter with the brown sugar and cinnamon, stirring until the sugar dissolves.

2.  Add the banana liquor and bring to a light simmer.

3.  While the mixture heats, peel the bananas and slice in half length-wise.  Cut each half into two pieces of equal length.

4.  Add the bananas to the pan with the long, cut side down and cook over low heat until the bananas begin to caramelize and soften.

5.  Add the rum to the mixture and gently swirl the pan until the rum is warm.  Using a kitchen match or lighter carefully light the mixture on fire.  [Note: the mixture will flare a little – be sure you have moved anything else flammable, including the bottles of alcohol, away from the stove before lighting the pan.]

6.  When the flames subside (after 15 to 30 seconds), place a scoop of vanilla ice cream into 4 bowls.  Top each scoop with 4 pieces of banana and a few tablespoons of sauce.  Serve immediately.


I’m not a huge dessert eater.  I like making them, I think they are pretty, but when it comes to eating them I typically want a bite or two and then I’m done.  Except when this dessert is an option.  I rarely see it on menus, but when it does appear, it’s a given that I’ll order it and eat the whole thing (and I will probably struggle a little with sharing).  The recipe originated in the early 1950s in a New Orleans restaurant.  It is simple and lots of fun to make (you get to light a fire on purpose!)  Just be very careful not to catch anything besides the mixture in your pan on fire – that would definitely put a damper on your evening.

  Serves:  4

  Prep. Time:  0 minutes

  Cook Time: ​ 10 minutes

  Difficulty: ​ Medium

Bananas Foster

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What You Need

1/4 c. Unsalted butter

1 c. Brown sugar

1/2 tsp. Ground cinnamon

1/4 c. Banana liquor (such as 99 Bananas)

4 Bananas; ​ripe

1/4 c. Dark, spiced rum

Vanilla ice cream