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This decadent New Orleans classic features bananas caramelized in a buttery brown sugar and rum sauce, then flambéed for a touch of drama. Serve it warm over vanilla ice cream for a dessert that’s pure indulgence!

Ingredients (Servings: 3-4)

• 3 ripe but firm bananas, sliced lengthwise and halved
• 1 stick unsalted butter
• ½ cup brown sugar, packed
• ½ teaspoon ground cinnamon
• ¼ teaspoon vanilla extract
• 4 tablespoons dark rum (or banana liqueur)
• Pinch of salt
• Vanilla ice cream, for serving

👨‍🍳 Instructions

1️⃣ Prepare the bananas:
Peel and slice the bananas lengthwise, then cut in half to make manageable pieces. Set aside.

2️⃣ Make the caramel sauce:
In a skillet over medium heat, melt butter. Add brown sugar, cinnamon, and a pinch of salt. Stir until the sugar dissolves and forms a smooth sauce.

3️⃣ Add the bananas:
Place the banana slices into the sauce and cook gently for 1–2 minutes until softened but not mushy.

4️⃣ Flambé the rum:
Carefully add the rum to the pan. If desired, tilt the pan slightly to ignite the alcohol (or use a long lighter). Let the flames burn off naturally.

5️⃣ Finish and serve:
Remove from heat, stir in vanilla extract, and spoon the warm caramelized bananas over scoops of vanilla ice cream.

📦 Amazon Must-Haves for Perfect Bananas Foster

• 🍳 Flambé Pan – Designed to handle high-heat flambéing safely.
• 🥄 Heat-Resistant Spatula – Ideal for stirring hot caramel sauce.
• 🔥 Kitchen Torch – A safe way to ignite rum for dramatic presentation.
• 🍨 Ice Cream Scoop – Get perfectly rounded scoops for serving.
• 🥄 Dessert Dishes – Elegant bowls to showcase your creation.

💡 Helpful Tip:
For a non-flambé version, simply simmer the rum for an extra minute to cook off the alcohol — you’ll still get all the rich flavor without the flames!