Banana's Foster

Recipe courtesy Alton Brown, 2003

Show: Good EatsEpisode: Going Bananas

Rated: 5 stars out of 5Rate itRead users' reviews (41)

RECIPE
COMMENTS & REVIEWS(41)

Cook Time:
7 min
Level:
Intermediate
Yield:
2 servings

Times:

Prep: 5 min
Inactive Prep: --
Cook: 7 min
Total:: 12 min

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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.

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Comments & Reviews

recipe Banana's Foster
Robin Thousand Oaks, CA 09-09-2009
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Almost set the house on fire, but it was amazing!!! ^_~
Rated: 5 stars out of 5

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!Read more
recipe Banana's Foster
L. Stillwater, MN 08-15-2009
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Not loving the allspice & nutmeg
Rated: 3 stars out of 5

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. Read more
recipe Banana's Foster
LAURA bloomington, MN 08-13-2009
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Fantastic!
Rated: 5 stars out of 5

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.Read more
recipe Banana's Foster
Mike West Fargo, ND 07-29-2009
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Never had this before Alton showed it to us...
Rated: 4 stars out of 5

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. Read more
recipe Banana's Foster
Annette Warwick, RI 06-21-2009
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DELICIOUS!!!!
Rated: 5 stars out of 5

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.Read more
recipe Banana's Foster
Chuck Kailua-Kona, HI 04-13-2009
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Wonderful Sauce
Rated: 5 stars out of 5

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.Read more