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Bananas Foster Recipe

Bananas Foster

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Average Rating:

Total Reviews: 50

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  • on April 26, 2010

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    This recipe is great! I cut the recipe in half, and instead of regular rum... I added malibu pineapple rum (the only rum I had on hand and a splash of brandy. I never added the zest at the end, and it still turned out amazing. Previous reviews harped on the fact that it was too spiced up with the nutmeg and all spice, so i didn't add quite as much as the recipe called for (but close enough! haha. This was the first time I ever tried bananas foster, and i was impressed how easy and tasty it turned out!

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  • on September 09, 2009

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    I followed this recipe almost exactly, but I substituted Torani French Vanilla syrup for the banana liqueur(didn't have any and substituted cinnamon for the nutmeg. WOW. Though, do be careful when you set the rum on fire, I had to grab the lid for my pan and throw it down because the fire was starting to creep up the sides. Didn't have orange zest either, and it came out really delicious. I thought I would share this with my mother, and before I knew it I had eaten the whole thing!

    Practice flambe rules, and you will have an amazing dessert!

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  • on August 15, 2009

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    Overall, good. Like the previous reviewer, I don't like the strong spice combo. I'll use some cinnamon next time & maybe just a dash of nutmeg. I think I'll skip the allspice.

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  • on August 13, 2009

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    This stuff is awesome! It just tastes great. I love fruit warm and the combination of banana flavor and rum sauce is brilliant. It's really good on ice cream. And I mean- you get to flambe stuff?! What more could you ask for? A few tips: 1. Really. Use under-ripe bananas, otherwise it'll get too sweet. 2. Don't cook the rum too long as this can also make the dish too sweet. 3. DON"T DOUBLE THE RECIPE. This is just a bad idea in my opion. Overall it's excellent, like a lot of Alton's other recipes.

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  • on July 29, 2009

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    My wife and I have made this twice now. When you make this be sure to use low heat to melt the butter and then brown sugar. I had it too hot the first time and had to redo it. We still have not gotten all the alcohol to burn off with the first firing. So we light it 2 or 3 times and then cook it at least another minute to help evaporate the strong alcohol taste (and smell. It is good, but I may have to tinker with the spices as i'm not sure the allspice/nutmeg combo is super appealing to me.

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  • on June 21, 2009

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    Made this for a fathers day dessert today, I did not have rum so I used some Brandy. It was absolutely delicious. Everyone loved it!!! This is definitely a keeper.

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  • on April 13, 2009

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    End result was terrific. Had trouble dissolving the sugar so added 1 Tbsp butter and turned up the heat to medium. The sauce turned out dark and deeply flavored from the molasses ( DB Sug and dark rum; both of which really came through. Flavor was more than I expected, different than expected, and better than I expected. Oh...the flambe was a show by itself. Will need to consider whether company would prefer less flavor; so, might use golden brown sugar and amber rum if adjustment is needed. But for me, this is a great recipe.

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  • on December 16, 2008

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    Tasted fantastic! You can use other fruits, too. I used canned (I know, bad pineapple rings and it was so great! Very easy and lots of fun.

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  • on September 01, 2008

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    Wow, this is such an easy thing to prepare! I used Vanilla Bean ice cream and added walnuts to it! Muy Deliciouso, thanks Alton!

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  • on July 03, 2008

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    I was finally willing to try Hubby's favorite dessert - boy was it worth it! We thought it was a little too 'rummy' - but had used a really good dark rum. Maybe a more generic rum or slightly reduced would be better.

    Great with ice cream. Alton, you're my hero!

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