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Paula's Bananas Foster Recipe

Paula's Bananas Foster

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (106)

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Average Rating:

Total Reviews: 106

Showing 31-40 of 106

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  • on January 02, 2010

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    PAULA HAS THE BEST DESSERT RECIPES IN THE SOUTH. WE LOVE ALL HER DESSERTS AND FOOD TOO

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  • on January 02, 2010

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    I was never so excited to find a liquor store open on New Years Day just to try this...Watching Paula enjoy it yesterday was a sure sign it was going to be amazing. So - with pleasure - I made this for me and my husband for our New Years dessert! Oh my goodness - it is by far the best dessert I have ever had!!!

    Thank you Paula...simply amazing!

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  • on December 25, 2009

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    Up north we like this topped with chocolate fudge sauce and sometimes over old fashioned cider donuts or a side of big old fashioned pretzels. Mmmm Mmm

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  • on October 14, 2009

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    My neighbor and I saw you cook this on Paula's Party the other day and decided we had to try it. We only had light rum but it still turned out delicious. We couldn't tell it was flaming after we lit the rum until we turned off the lights. It was so pretty.

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  • on September 23, 2009

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    I finally got to use my Bahamian rum. It was great over ice cream!

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  • on July 03, 2009

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    i didn't like the bananas in the bananas foster that's not good because bananas are the main thing in bananas foster! ALL I ATE WAS THE ICE CREAM!

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  • on June 17, 2009

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    Thanks, Paula! This is a very traditional Creole recipe. Here in Louisiana
    we like pecans.Try this recipe with vanilla ice cream. Drizzle the ice cream
    with honey and then sprinkle with chopped pecans. C'est bon!

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  • on April 21, 2009

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    This recipe was simple and came out great! Great idea to make for guests, since flambe adds a little excitement... loved it!

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  • on April 15, 2009

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    I'm a native Louisiana Creole raised in 'Cajun Country' and I had this dish all my life. It's amazing and a little surprising how EXACT and authentic this recipe is. Most versions of our popular foods (I've NEVER see a real gumbo recipe on TV are so alien looking to real Cajun's and Creoles. Paula... you really got this right! My grandmother always used Grand Marinier and only made this with plantains from the yard but most of us use rum and regular bananas just like you. To amybody reading who has a real banana obsession, try it with Creme de Banana in place of rum. I keep it on hand just for that purpose but I add a cinimon stick to the sauce to preserve the multi-dementional flavor it needs to pass down here. Just don't add other spices. With this dish, the golden rule is the fewer ingreiants the better. Ane you'll NEVER find an easier/quicker desert to cook!

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  • on March 25, 2009

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    i made this with old bananas and i had no rum only tequila, i tried it still and it was great. who knew? i'm eating it right now in fact

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