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Quick Bananas Foster

Guests are always impressed when I ignite the rum in this delicious bananas Foster dessert. Use perfectly ripe bananas for best results. —Mary Lou Wayman, Salt Lake City, Utah
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 1/3 cup butter, cubed
  • 3/4 cup packed dark brown sugar
  • 1/4 teaspoon ground cinnamon
  • 3 medium bananas
  • 2 tablespoons creme de cacao or banana liqueur
  • 1/4 cup dark rum
  • 2 cups vanilla ice cream


  • In a large skillet or flambé pan, melt butter over medium-low heat. Stir in brown sugar and cinnamon until combined. Cut each banana lengthwise and then widthwise into quarters; add to butter mixture. Cook, stirring gently, for 3-5 minutes or until glazed and slightly softened. Stir in creme de cacao; heat through.
  • In a small saucepan, heat rum over low heat until vapors form on surface. Carefully ignite rum and slowly pour over bananas, coating evenly.
  • Leaving skillet or pan on the cooking surface, gently shake pan back and forth until flames are completely extinguished; serve over ice cream.
Editor's Note: Keep liquor bottles and other flammables at a safe distance when preparing this dessert. We do not recommend using a nonstick skillet.

Bananas Foster Tips

Why do they call it bananas Foster?

This classic dessert was created in 1951 at Brennan's in New Orleans and named for a guest of honor, Richard Foster. Learn more about how this dish earned its name.

What can you substitute for rum?

You can use a tablespoon of rum extract in your sauce for a flame-free (and less boozy) version.

Can you make bananas Foster ahead of time?

You'll get the best results by making this quick-cooking dessert right before serving.
Nutrition Facts
1 serving: 567 calories, 23g fat (14g saturated fat), 70mg cholesterol, 224mg sodium, 80g carbohydrate (72g sugars, 2g fiber), 3g protein.

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