Classic Bananas Foster
Experience the theatrical flair of New Orleans with this classic Bananas Foster. Featuring browned butter, dark rum, and caramelized bananas, it is the ultimate indulgent dessert served warm over vanilla ice cream.
Equipment
- Large stainless steel skillet
- Whisk
Ingredients
- 1/4 cup butter
- 2/3 cup dark brown sugar
- 3 1/2 tablespoons rum
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 3 bananas, peeled and sliced lengthwise and crosswise
- 1/4 cup coarsely chopped walnuts
- 1 pint vanilla ice cream
Instructions
Set up your station
- Measure all ingredients before heating the skillet. Slice the bananas and keep the ice cream in the freezer until the very last moment to maintain the hot-cold contrast.
- Choose a large, deep stainless steel skillet. This allows the sauce to bubble safely and helps you monitor the color changes of the butter and sugar.
Build the browned butter caramel
- Melt the butter over medium heat. Stir constantly until the milk solids turn a golden amber color and emit a nutty, toasted aroma.
- Whisk in the dark brown sugar, rum, vanilla extract, and cinnamon. Bring the mixture to a low boil and continue whisking until the sugar is completely dissolved and the sauce is glossy.
Glaze the bananas and walnuts
- Add the sliced bananas and walnuts to the skillet. Spoon the bubbling sauce over the fruit to lacquer each piece. Cook for 1 to 2 minutes until the bananas soften but remain intact.
Serve while it is singing hot
- Immediately spoon the hot sauce and caramelized bananas over generous scoops of vanilla ice cream. Serve right away as the ice cream begins to melt into the rum caramel.
Notes
Safety Tip: Always measure the rum into a separate cup before adding it to the skillet. Never pour directly from the bottle near a heat source to avoid dangerous flare-ups.
Ingredient Tip: Select firm, yellow bananas with very few spots. Overripe bananas will release too much moisture and collapse into a mushy texture when heated.
Technique Tip: Use a light-colored pan to accurately judge the color of the butter. In a dark non-stick pan, it is easy to accidentally burn the butter milk solids before you notice the color change.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 395kcalCarbohydrates: 58gProtein: 3gFat: 19gSaturated Fat: 11gCholesterol: 48mgSodium: 105mgPotassium: 460mgFiber: 3gSugar: 42gVitamin A: 12IUVitamin C: 8mgCalcium: 85mgIron: 0.9mg
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