Ingredients
6 tablespoons unsalted butter
1/2 cup light brown sugar
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
Generous pinch kosher salt
3 medium ripe but firm bananas, split in half crosswise and then lengthwise
1/4 cup white or aged rum
Ice cream of your choice, for serving
Instructions
- In a large 12-inch stainless-steel skillet over medium-high heat, melt butter with brown sugar, cinnamon, nutmeg, and salt. Stir until bubbling, about 2 minutes.
- Add the bananas cut side down and cook for 2 minutes, gently swirling the pan.
- Carefully add the rum off heat. Tilt the pan to ignite or light with a match. Let flames burn off, cooking for 1–2 minutes until caramel thickens.
- Flip bananas cut side up and transfer to serving plates.
- Serve immediately over scoops of ice cream and spoon the warm caramel over the top.
Notes
- Use ripe but firm bananas to prevent them from falling apart.
- Flambéing is optional—simmer the rum instead if preferred.
- Vanilla, cinnamon, or butter pecan ice cream pair wonderfully with this dessert.
- Bananas Foster is best served immediately; it doesn’t reheat well.
- For a kid-friendly version, substitute rum with juice or extract.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 portion with ice cream
- Calories: 410
- Sugar: 32 g
- Sodium: 90 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 60 mg
