Bananas Foster is an old-school dessert that looks and tastes significantly more complicated than it is, making it an ideal meal-ender when you’re strapped for time but still want to show off. The original bananas Foster recipe was invented for Owen Brennan’s restaurant, Vieux Carré, in the 1950s. This New Orleans classic consists of caramelized bananas and a pyrotechnic rum sauce that delivers all the tableside drama.
Ingredients
2–4 servings
3
4
¼
½
¼
½
2
3
Preparation
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Step 1
Preheat oven to 325°. Toast 3 Tbsp. pecans on a small rimmed baking sheet, tossing halfway through, until slightly darkened in color and fragrant, 10–12 minutes. Let cool, then coarsely chop.
Step 2
Heat 4 Tbsp. unsalted butter, cut into pieces, ¼ cup (packed; 50 g) dark brown sugar, ½ tsp. ground cinnamon, and ¼ tsp. ground cardamom in a medium skillet over medium-high, whisking constantly as the mixture bubbles, until butter is melted and incorporated, about 1 minute. Add ½ tsp. vanilla extract and cook sauce, continuing to whisk, until slightly thickened, about 30 seconds.
Step 3
Arrange 2 bananas, halved lengthwise, then crosswise, cut side down, in pan and cook, shaking pan occasionally, until lightly browned, 30–60 seconds. Using tongs or a small spatula, turn bananas over and sprinkle cut sides with kosher salt. Cook, shaking pan occasionally, until bananas are browned and coated in sauce, 30–60 seconds. Remove from heat.
Step 4
Drizzle 3 Tbsp. dark rum (80–100 proof) over bananas and sauce. Using lighter, carefully ignite sauce and flambé, shaking pan occasionally, until flame goes out.
Step 5
Top with scoops of vanilla ice cream and scatter pecans over.
