Flaming Bananas Foster
Dive into the classic New Orleans delight with this Flaming Bananas Foster recipe. Created in 1951 at Brennan’s restaurant, this dramatic dessert features sliced bananas caramelized in a rich sauce of brown sugar, butter, cinnamon, nutmeg, banana liqueur, and rum—flambéed for that spectacular flame—then spooned warm over vanilla ice cream.
One of the most iconic New Orleans desserts is the spectacular Flaming Bananas Foster—a luscious banana flambé featuring ripe bananas sautéed in a rich sauce of butter, brown sugar, cinnamon, nutmeg, banana liqueur, and dark rum, all dramatically ignited before being spooned over creamy vanilla ice cream. Surprisingly simple to recreate at home, this showstopper delivers an irresistible sweet, caramelized, and boozy flavor that’s guaranteed to wow your guests.
History of this popular New Orleans dessert
The legendary dessert was invented in 1951 at Brennan’s restaurant (then known as Owen Brennan’s Vieux Carré) in New Orleans. Restaurant owner Owen Brennan challenged his sister Ella Brennan and chef Paul Blangé to create a special banana-based dish—prompted by the city’s abundance of imported bananas from Central and South America (thanks to New Orleans’ role as a major port) and a surplus from family connections in the produce business.
Drawing inspiration from a simple sautéed banana dish that Ella’s mother used to make at home, they elevated it into this decadent, flambéed masterpiece. The name “Bananas Foster” honors Richard Foster, a close friend of Owen Brennan and chairman of the New Orleans Crime Commission (a civic group Brennan served on), for whom the dessert was created as a tribute.
Nearly 75 years later, it remains a timeless classic—Brennan’s still flames through 35,000 pounds of bananas each year for this beloved treat!
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This iconic caramelized banana dessert exploded in popularity and remains an absolute must-try when visiting New Orleans. The good news? You don’t need a plane ticket to savor the magic of Flaming Bananas Foster at home!
This spectacular banana flambé with rum sauce is surprisingly simple to whip up in your own kitchen. Just be ready to dig in right away—the warm, rich caramel sauce and tender bananas will start melting that scoop of vanilla ice cream in seconds. One glorious bite of those boozy, buttery bananas dripping over cooling ice cream, and you’ll be hooked for life!
Flaming Bananas Foster Recipe:
Ingredients:
- ¼ cup butter (½ stick)
- 1 cup brown sugar
- 1 tablespoon cinnamon
- ¼ teaspoon freshly ground nutmeg (from whole nutmeg)
- 1 teaspoon bourbon vanilla
- 4 bananas
- ¼ cup banana liqueur
- ¼ cup rum
- 4 scoops vanilla ice cream
Equipment Needed:
- Large skillet
- Nutmeg Grater ,optional but highly recommended
- BBQ Lighter
🥣 Recipe Tips
- Choose the right bananas and prep them at the last moment
Use firm but ripe bananas (slightly underripe is ideal — not too green, but not mushy-soft). This helps them hold their shape while caramelizing beautifully in the sauce without turning to complete mush. Peel and slice them (lengthwise then into ~2-inch pieces) right before adding to the pan to prevent browning and keep that perfect texture. - Prioritize safety during the flambé step
Always turn off the heat completely before adding the rum, then use a long BBQ lighter (or long-reach match) to ignite from a safe distance — never pour rum straight from the bottle near an open flame! Stand back, shake the pan gently to spread the flame, and keep a lid or baking sheet nearby just in case. This creates that dramatic show while keeping things safe and controlled. - Fresh nutmeg makes a huge difference
As the recipe recommends, grate your own nutmeg fresh instead of using pre-ground — the aroma and flavor are dramatically more intense and aromatic. Just a small amount (¼ teaspoon) adds warm, nutty depth that perfectly complements the cinnamon, brown sugar, and rum. It’s a simple upgrade that takes this classic New Orleans dessert to the next level!
These tips will help you nail the rich caramel sauce, tender bananas, and that exciting flame — enjoy your showstopping dessert!
How to Make Banana Flambé with rum (Bananas Foster)
- Kick off your Bananas Foster by melting the butter in a large skillet over medium to medium-low heat. This gentle heat allows the butter to melt smoothly and evenly without browning too quickly, creating the perfect rich base for your caramel sauce.
NOTE: Use a wide skillet (10–12 inches is ideal) so there’s plenty of room for the bananas later—cast iron or stainless steel works beautifully!
- While the butter melts gently in the skillet, peel your ripe bananas and slice each one in half lengthwise.
- Then, cut those long halves crosswise into roughly 2-inch pieces (bite-sized chunks work best for even cooking and easy eating).
Pro tip: Do this step right before you’re ready to add them to the pan—freshly cut bananas brown quickly once exposed to air, so timing is key for that perfect golden color and firm-yet-tender texture!
Quick tip: For the best flavor in your Flaming Bananas Foster, always grate your own fresh nutmeg instead of using pre-ground. The difference is incredible—freshly grated nutmeg has a warm, aromatic, slightly sweet intensity that pre-ground just can’t match. Just take a look at the rich, deep color of freshly ground nutmeg—it’s beautiful!
You only need a small, simple nutmeg grater (I’ve used the same one for years). If you don’t have one, they’re easy to find—there are great options on Amazon for under $5. Pair it with whole nutmeg nuts, which keep their flavor almost indefinitely when stored properly.
One whiff of that fresh grating and one taste in your sauce, and you’ll never go back to the jarred stuff. It’s a small step that makes a huge difference in this classic dessert!
- Next, stir in the brown sugar, cinnamon, and a generous pinch of freshly ground nutmeg right into the melted butter.
- Keep the heat at medium to medium-low so the sugar melts slowly and smoothly into a luscious, fragrant caramel base. Stir constantly with a wooden spoon or silicone spatula—the mixture will start to bubble gently and smell absolutely incredible as the spices bloom!
- Continue cooking the mixture over medium to medium-low heat, stirring constantly with a wooden spoon or spatula.
- Keep going until the brown sugar fully dissolves and the sauce becomes smooth, glossy, and slightly thickened—this usually takes 3–5 minutes.
- You’ll notice it starts to bubble gently and develop that rich, caramel-like aroma. Watch closely so it doesn’t get too hot and burn; the goal is a silky base ready for the bananas!
This step is key to getting that perfect, velvety texture in your Bananas Foster sauce.
- Next, pour in the banana liqueur and stir it thoroughly into the sugar-butter sauce until everything is perfectly blended. The liqueur adds that signature warm, tropical banana flavor and helps create an even richer, more aromatic caramel sauce.
- Keep stirring over medium to medium-low heat for about 30–60 seconds—the mixture will become glossy and fragrant as the alcohol gently cooks in.
- Arrange the sliced bananas in the skillet, spreading them out evenly in the rich sauce.
- Pour in the bourbon vanilla, then gently fold and stir the bananas so every slice gets beautifully coated in the fragrant mixture.
- Continue cooking over medium-low heat for about 4–6 minutes, stirring occasionally, until the bananas soften and become meltingly tender.
- Add the rum to the skillet and stir lightly to mingle it with the sauce.
- Move the pan off the heat for safety.
- Using a long match or lighter, ignite the alcohol — stand back as dramatic blue flames leap up!
- Shake the pan gently back and forth and stir the bananas until the flames naturally extinguish, leaving behind that signature caramelized, boozy flavor.
- For each serving, place a generous scoop of vanilla ice cream in a bowl or dish.
- Arrange 6 tender banana slices on top, then lavish with the rich, boozy caramel sauce.
- Enjoy right away while the contrast of hot bananas and cold ice cream is at its best—this is classic Bananas Foster at its finest!
There you have it—Flaming Bananas Foster, straight from New Orleans to your kitchen! With its dramatic flames, buttery rum sauce, and that perfect hot-meets-cold magic over vanilla ice cream, this dessert never fails to impress. One bite and you’ll be hooked, just like we are. Whip it up for your next gathering (or just because!), and watch everyone go wild.
Enjoy every melty, boozy spoonful—happy cooking!
Other New Orleans Recipes:
🥣 Recipe
Equipment
- Large Skillet 10-12 inches
- nutmeg grater optional but highly recommended
Ingredients
- ¼ cup butter ½ stick
- 1 cup brown sugar
- 1 tablespoon cinnamon
- ¼ teaspoon freshly ground nutmeg from whole nutmeg
- 1 teaspoon bourbon vanilla
- 4 bananas
- ¼ cup banana liqueur
- ¼ cup rum
- 4 scoops vanilla ice cream
Instructions
- Kick off your Bananas Foster by melting the butter in a large skillet over medium to medium-low heat. This gentle heat allows the butter to melt smoothly and evenly without browning too quickly, creating the perfect rich base for your caramel sauce.NOTE: Use a wide skillet (10–12 inches is ideal) so there’s plenty of room for the bananas later—cast iron or stainless steel works beautifully!
- While the butter melts gently in the skillet, peel your ripe bananas and slice each one in half lengthwise. Then, cut those long halves crosswise into roughly 2-inch pieces (bite-sized chunks work best for even cooking and easy eating).Pro tip: Do this step right before you’re ready to add them to the pan—freshly cut bananas brown quickly once exposed to air, so timing is key for that perfect golden color and firm-yet-tender texture!
- Next, stir in the brown sugar, cinnamon, and a generous pinch of freshly ground nutmeg right into the melted butter.
- Keep the heat at medium to medium-low so the sugar melts slowly and smoothly into a luscious, fragrant caramel base. Stir constantly with a wooden spoon or silicone spatula—the mixture will start to bubble gently and smell absolutely incredible as the spices bloom!
- Continue cooking the mixture over medium to medium-low heat, stirring constantly with a wooden spoon or spatula.
- Keep going until the brown sugar fully dissolves and the sauce becomes smooth, glossy, and slightly thickened—this usually takes 3–5 minutes.You’ll notice it starts to bubble gently and develop that rich, caramel-like aroma. Watch closely so it doesn’t get too hot and burn; the goal is a silky base ready for the bananas!
- Next, pour in the banana liqueur and stir it thoroughly into the sugar-butter sauce until everything is perfectly blended. The liqueur adds that signature warm, tropical banana flavor and helps create an even richer, more aromatic caramel sauce.
- Keep stirring over medium to medium-low heat for about 30–60 seconds—the mixture will become glossy and fragrant as the alcohol gently cooks in.
- Arrange the sliced bananas in the skillet, spreading them out evenly in the rich sauce.
- Pour in the bourbon vanilla, then gently fold and stir the bananas so every slice gets beautifully coated in the fragrant mixture.
- Continue cooking over medium-low heat for about 4–6 minutes, stirring occasionally, until the bananas soften and become meltingly tender.
- Add the rum to the skillet and stir lightly to mingle it with the sauce.
- Move the pan off the heat for safety.
- Using a long match or lighter, ignite the alcohol — stand back as dramatic blue flames leap up!
- Shake the pan gently back and forth and stir the bananas until the flames naturally extinguish, leaving behind that signature caramelized, boozy flavor.
- For each serving, place a generous scoop of vanilla ice cream in a bowl or dish.
- Arrange 6 tender banana slices on top, then lavish with the rich, boozy caramel sauce.
- Enjoy right away while the contrast of hot bananas and cold ice cream is at its best—this is classic Bananas Foster at its finest!
Notes
Nutrition
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