When you think show-stopping, special occasion desserts, you usually don't think simple-and-fast, but that's the case with bananas Foster. This delicious New Orleans classic only has a few ingredients, and takes just minutes to make. Except for the folks that burn their houses down, everybody loves this recipe.

Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter and brown sugar together in a skillet over medium-high heat until butter melts and mixture begins to bubble, 3 to 5 minutes.

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  • Place bananas, cut-side down, in brown sugar mixture. Cook until just golden, about 30 seconds; flip and cook until golden on the other side, about 30 seconds.

  • Remove from heat. Pour rum and banana liqueur into skillet; return skillet to high heat. Cook until alcohol ignites and flames, 1 to 3 minutes; add cinnamon. When flames die, remove skillet from heat.

  • Scoop vanilla ice cream into 2 bowls. Divide bananas mixture between bowls and garnish with mint sprigs.

Nutrition Facts

497 calories; protein 2.3g 5% DV; carbohydrates 59.3g 19% DV; fat 20g 31% DV; cholesterol 55mg 18% DV; sodium 27.4mg 1% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/16/2015
Oh ya delicious! I really love bananas foster and a restaurant that made it closed down and I haven't had it since. So glad Chef John has the recipe and video to explain how to make it. I couldn't find the banana liqueur, but it still turned out great. The flavor is like eating at a fine dining restaurant. We've made it a few times now. We have a microwave above our stovetop, so we have to be careful - we pull the pan away from the stove and use a long nose flamer to light it so the flame-up doesn't damage our microwave. Read More
(7)

Most helpful critical review

Rating: 2 stars
04/24/2020
4/23/20 - was excited to try but my first attempt at the butter & brown sugar step burned, so after opening windows, I started over, cooked more slowly and panicked my husband when I lit it on fire. The flames got close to the microwave but no damage. Served over vanilla ice cream. Sauce was good but thin, tasted strongly of alcohol. Hubby and daughter are not fans. Not quite what I've had in restaurants and hubby asked me not to do this again! Read More
27 Ratings
  • 5 star values: 25
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/15/2015
Oh ya delicious! I really love bananas foster and a restaurant that made it closed down and I haven't had it since. So glad Chef John has the recipe and video to explain how to make it. I couldn't find the banana liqueur, but it still turned out great. The flavor is like eating at a fine dining restaurant. We've made it a few times now. We have a microwave above our stovetop, so we have to be careful - we pull the pan away from the stove and use a long nose flamer to light it so the flame-up doesn't damage our microwave. Read More
(7)
Rating: 5 stars
01/27/2015
I've searched for this recipe fir a long time. I recall my dad making this on special occasions when I was little. I remembered watching him and i remembered the ingredients but not the exact measurements. I tried on my own and came close but never quite got it. THIS WAS IT! Thank you thank you thank you. A delicious blast from my past. Read More
(5)
Rating: 5 stars
02/15/2020
Such an amazing dessert and so easy! It was a hit. I didn’t have banana liquor, so I just substituted with another ounce of white rum. I will definitely be making this again! Read More
(1)
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Rating: 5 stars
02/20/2017
This is a delicious dessert and one that is really really hard to mess up. You must use butter brown sugar and rum for the sauce to cook the bananas (the rest is just additional flavor)and it is wonderful over vanilla ice-cream pound cake waffles. Something that I always add is vanilla extract. Read More
Rating: 5 stars
08/22/2017
Great recipe! Made without changes. Was great with Blue Bell vanilla bean vanilla. Read More
Rating: 2 stars
04/24/2020
4/23/20 - was excited to try but my first attempt at the butter & brown sugar step burned, so after opening windows, I started over, cooked more slowly and panicked my husband when I lit it on fire. The flames got close to the microwave but no damage. Served over vanilla ice cream. Sauce was good but thin, tasted strongly of alcohol. Hubby and daughter are not fans. Not quite what I've had in restaurants and hubby asked me not to do this again! Read More
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Rating: 5 stars
03/07/2018
A relatively quick and easy dessert with ingredients that are usually on hand. Ice cream scooped out and in bowls in the freezer before dinner helped to minimize the timing between dinner and dessert. Our exception to following the above recipe was banana liqueur which we didn't have; Butterscotch Ripple Schnapps was the substitute. I'll possibly add a dribble of that over the ice cream when serving next time - to boost the yum factor. Really almost any flavored liqueur (or even vanilla extract) would likely work here. Perhaps we didn't wait long enough for the rum to self-ignite but we ignited it with a BBQ lighter to prevent the bananas from overcooking. Will try for more success on that part next time! Clean up was easy too. Thanks so much for sharing your recipe. Read More
Rating: 5 stars
12/07/2019
Mmm so good yet so fast and simple. This recipe is a keeper for sure. I can't have too much sugar so used Xylitol a bit of molasses to sub for brown sugar and it was amazing. Read More
Rating: 5 stars
12/30/2019
So quick and yummy! I used 4 Tbsp of brown sugar and 4 Tbsp of butter. Will consider trying to add a little vanilla or molasses like some other reviewers just for variety but it was perfect just as Chef John describes! Have all your ingredients out and ready because it cooks quickly! Read More