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.

Course Dessert

Cuisine American, Cajun, Creole

Keyword Banana Flambé with rum, flaming Bananas Foster, popular new Orleans desserts

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 636kcal

Author Evelyn Osborn

Equipment

Large Skillet 10-12 inches
nutmeg grater optional but highly recommended
BBQ Lighter

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

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!

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