Recipe Image

Bananas Foster

  • 15 m
  • 15 m
Kathy Gunst
“This famous New Orleans banana dessert recipe gets a kick from rum (we like dark). Impress your friends with this healthy fruit dessert tonight! ”


    • 1½ tablespoons unsalted butter
    • ¼ cup packed light brown sugar
    • 2 large firm ripe bananas, halved lengthwise
    • 1 vanilla bean, halved lengthwise
    • ¼ cup dark or light rum


  • 1 Melt butter in a large skillet over medium-low heat. Add sugar and cook, stirring, until well combined, 1 to 2 minutes. Reduce heat to low and add banana halves, cut-side down; cook for 2 minutes. Gently turn the bananas over. Scrape the seeds from the vanilla bean into the sauce, add bean to the pan; cook, stirring for 1 minute.
  • 2 Increase heat to high and turn on the stove's exhaust fan. Add rum. Using a potholder or oven mitt and a long match or long lighter, carefully ignite the alcohol. Remove from heat and let the fire subside. Spoon the sauce over the banana halves, return the pan to medium-low heat and cook for 1 minute more. Serve hot with the sauce spooned over the bananas.
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