Skip to main content New<> this month
Get the Allrecipes magazine
Chef John's Bananas Foster
February 15, 2016

Question: The first few times I made the banana flambé, it was delicious, easy perfect. The last three times my brown sugar didn't dissolve in the butter and hardened, separated in the sauce. Not good. What did I do different? Maybe I used different brand of brown sugar, would light brown sugar or salt free butter mak that difference? Help please.

  1. 24 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars