Classic New Orleans Bananas Foster

Why you’ll love it

• Ready in 15 minutes with ingredients you already have.
• A showstopper for date night or guests.
• Kid-friendly option: skip the rum and use orange juice.

Quick facts

Ingredients

• 4 tbsp (55 g) unsalted butter
• 2/3 cup (145 g) packed dark brown sugar
• 1/2 tsp ground cinnamon
• 1 pinch of salt
• 3 ripe but firm bananas, halved lengthwise and crosswise
• 1/4 cup (60 ml) dark rum (or orange juice)
• 2 tbsp banana liqueur (optional)
• 1/2 tsp vanilla extract
• 4 scoops vanilla ice cream

Step-by-step method

1. Make the caramel. Melt the butter in a large skillet over medium heat. Stir in the brown sugar, cinnamon and salt and cook 2 minutes, until bubbly and smooth.

2. Cook the bananas. Add the bananas cut-side down and cook 1–2 minutes per side, spooning sauce over them, until they soften and caramelize.

3. Add the rum. Remove the pan from the heat. Add the rum and banana liqueur.

4. Flambé (optional). Return to the heat and carefully ignite the sauce with a long lighter, tilting the pan away from you. Let the flames die out on their own, about 30 seconds. If you prefer not to flambé, just simmer 1 minute.

5. Finish. Stir in the vanilla.

6. Serve. Scoop ice cream into bowls and spoon the warm bananas and sauce on top. Serve right away.

Tips for the best result

• Use bananas that are yellow with few spots; very ripe ones fall apart.
• Always add alcohol off the heat, and keep a lid nearby when flambéing.
• Also delicious over pancakes, waffles or pound cake.

Storage

Best served immediately. Leftover sauce keeps in the fridge 3 days; rewarm gently.