Bananas Foster

Total Time:
12 min
Prep:
5 min
Cook:
7 min

Yield:
2 servings
Level:
Intermediate

Ingredients
  • 2 tablespoons unsalted butter
  • 1/4 cup (1.75 ounces) dark brown sugar
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon freshly ground nutmeg
  • 1 tablespoon banana liqueur
  • 2 under ripe bananas, sliced in half lengthwise
  • 1/4 cup dark rum
  • 1/2 teaspoon finely grated orange zest
Directions

Melt butter in a 10-inch heavy skillet over low heat. Add brown sugar, allspice and nutmeg and stir until sugar dissolves. Add banana liqueur and bring sauce to simmer. Add bananas and cook for 1 minute on each side, carefully spooning sauce over bananas as they are cooking. Remove bananas from pan to a serving dish. Bring sauce to a simmer and carefully add the rum. If the sauce is very hot, the alcohol will flame on its own. If not, using stick flame, carefully ignite and continue cooking until flame dies out, approximately 1 to 2 minutes. If sauce is too thin, cook for 1 to 2 minutes until it is syrupy in consistency. Add orange zest and stir to combine. Immediately spoon the sauce over bananas and serve. Serve with waffles, crepes, or ice cream.

The Food Network Kitchens recommend that when igniting alcohol, use extreme caution. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and ignite with a match or click lighter. Return the pan to the stove top and gently swirl to reduce the flames.


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4.6 55
This was horrible. Now I read the reviews SMH....the Orange zest ruined it I had to force feed myself and so did my wife. I did not make the kids eat it at all.... The allspice probably did not help one bit and made it worse. I think if you skip the zest and allspice, and probably the nutmeg (not too sure) it would be worlds better!  item not reviewed by moderator and published
I tried this recipe and it was just too much nutmeg for my family item not reviewed by moderator and published
Delicious! Omitted orange zest and served over vanilla frozen yogurt! item not reviewed by moderator and published
Fabulous! My first time making bananas foster, it was so easy and delicious. Omitted banana liqueur and increased butter by one tablespoon. Used Goslings Black Rum and served over vanilla ice cream. item not reviewed by moderator and published
Quite delicious, quick and would go with a variety of accompaniments. I served with coconut creme drizzle and vanilla whipped creme. Definitely a keeper. item not reviewed by moderator and published
Went light on the Allspice, skipped the orange zest and added a little cinnamon, over Belgian Waffles and vanilla ice cream..........Excellent!! item not reviewed by moderator and published
Amazing! And so easy! Didn't have banana liquor so used Disaronno instead. Served over vanilla yogurt and topped with granola. item not reviewed by moderator and published
A bit over the top with the spices - try Brennan's Restaurant recipe - it's just right. item not reviewed by moderator and published
I thought this was fantastic. I could get all the flavors coming through..not too many spices in my opinion. Alton is always right on the mark. item not reviewed by moderator and published
I've been making this for years. I'll have to add something tho. Placing a sweet, cruchy waffle on the bottom of the plate and assembling the fosters on top, puts this dish over the top. item not reviewed by moderator and published
pretty good way to use bannanas before they go bad! item not reviewed by moderator and published
Dynamite. Go light on spices, try Cointreau or Tia Maria instead of banana liqueur, or brewed coffee for a less sweet result, serve on coffee ice cream. item not reviewed by moderator and published
I backed off on the spices and used cinnamon instead of allspice. I also didn't have banana liqueur or orange zest so I threw in a splash of triple sec. 'Twas delicious on waffles this morning. item not reviewed by moderator and published
The foster was really good but it had a little to much spices. It was a great foster but could use a little less spices. Michelle, best foster ever! item not reviewed by moderator and published
I have been making this recipe all my life and simple really works here just use equal parts butter and brown sugar and heat with bananas and equale part rum and ignite. Easy with a gas stove because you don't need a match. For 3 servings I figure about three to 4 ounces butter, brown sugar and rum. Forget all the spices. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Wow, this is such an easy thing to prepare! I used Vanilla Bean ice cream and added walnuts to it! Muy Deliciouso, thanks Alton! item not reviewed by moderator and published
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! item not reviewed by moderator and published
the recipe is good if one like alcohol flavor to kick in between the spice. i tried the recipe but i used white wine instead of rum; it turned out more cara melized and kid friendly no alcohol after taste item not reviewed by moderator and published
We didn't have banana liqueur, so I ended up using butterscotch schnapps instead. It still turned out AMAZING.. ate it over ice cream. Wonderful!! item not reviewed by moderator and published
Wow this is good! I've had other recipes that did not use added spices (that used spiced rum) and this one is far superior. I have since substituted a little Grand Marnier-like liqueur for the banana liqueur and orange zest. It is FANTASTIC! item not reviewed by moderator and published
This delicious dessert is not only fun to make, it is fun to watch. The name may sound a bit pretentious, but the taste will appeal to white collar and blue collar people alike. Flambeing bananas is very appealing to the eye and in today's world most people eat with their eyes before the food touches their palate. Very seldom does the presentation of the dish originate in the preparation rather than the plating. item not reviewed by moderator and published
I loved this recipe, and it was super easy to make. I didn't have any banana liquor so I used Disaronno instead, and it turned out very well. item not reviewed by moderator and published
One of the best tasting things I have ever eaten, and with a show none the less! item not reviewed by moderator and published
It turned out great and tasted so good. we loved it!!! item not reviewed by moderator and published
This turned out fabulously, and was great fun to do in front of company. I used an electric pan with an extension cord so I could bring the action closer to the group. I could not find banana liquer, but I felt I needed some liquid to substitue, so I just used some H2O and it was fab. Also, I used light rum instead of dark to give it less of that overwhelming "rummy" flavor. Finally, since I tripled the recipe, I also tripled the amount of rum used, providing a very grand and impressive flame. A real performance piece, and delicious too! item not reviewed by moderator and published
best desert imaginable item not reviewed by moderator and published
excellent item not reviewed by moderator and published
I only wish I had a portabel stove to do this a the table side. I can't wait to try it this summer on the grill. Great idea to the respondents to toss in a little cinnamon for sparkle an panash. item not reviewed by moderator and published
....and you get to make big flames. Recipe is super easy. I made it two nights ago....and my family asked for it again the next night. Starting without having done any prep I had it done in under 10 minutes the second time. I thought the recipe used was a little strong with the allspice and nutmeg flavors so I cut back on the second go. Also, I couldent find banana liqueur so I substuted triple sec (orange lequeur and it turned out fine. item not reviewed by moderator and published
I've made this several times. It's all easy stuff to have around except the banana liqueur, which isn't so tough to get. item not reviewed by moderator and published
Quick, easy and tasty. item not reviewed by moderator and published
the best i've had!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! item not reviewed by moderator and published
This is a little trick your first try but it really good. item not reviewed by moderator and published
This is just wonderful! item not reviewed by moderator and published
Very good and easy to prepare! item not reviewed by moderator and published
Who knew bananas foster would be so easy to make? This is a dish worthy of any New Orleans restaurant. item not reviewed by moderator and published
I worked many years catering for a large hotel in Washington, DC., and one of the coolest things we used to do for a flambe was to toss a pinch of cinnimon into the flames...really! This creates a beautiful display. The cinnimon sparkles in the flame drawing ooo's and ahhh's from the guests. Try it! item not reviewed by moderator and published
Superb recipe for a classic delight. Had some trouble finding finding banana liqueur so I made my own using a simple syrup, vanilla, a very ripe banana and vodka in a mason jar -- took a month but it turned out well. item not reviewed by moderator and published
Alton Brown has made this Recipe very easy to make, and is great on french toast. item not reviewed by moderator and published
THIS IS AN AUTUMN SWEET DESSERT IT GOES VERY WELL WITH PAULA DEANS FRENCH TOAST CASSAROLE, I SWITCHED THE LIQUEUR TO CARMEL MOCA AND USED CAPTAIN MORGAN FOR THE RUM, YOU HAVE TO TRY THIS IT IS SO SIMPLE TO MAKE AND YOUR COMPANY WILL LOVE IT! I ALSO MADE THIS FOR AN AFTER DINNER DESSERT WITH HOME MADE ICE CREAM IT IS TRUELY HEVENLY. item not reviewed by moderator and published
Couldn't be any easier. I have tried just about all of Alton's recipes and you just can't beat this one in terms of taste and ease of preparation. I highly reccommend this one. item not reviewed by moderator and published
Try this, for the love of god, try this!!! :o item not reviewed by moderator and published
great recipe, the flavors blend very well. the sauce doesnt have a overwhelming rum taste to it. item not reviewed by moderator and published
  item not reviewed by moderator and published
Very good. Easy too make and it tastes great. Very fun to light the rum on fire. item not reviewed by moderator and published
Love it! If you do not have banana liquor just substitute some banana flavored extract. I like mine with cinnamon instead of nutmeg item not reviewed by moderator and published
quick & easy for such a delicous result!! Not to sweet, but ever sooo nice item not reviewed by moderator and published

Not what you're looking for? Try:

Bananas Foster

Recipe courtesy of Ree Drummond