Dessert: United States – Cajun and Creole Louisiana – Bananas Foster

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 4 tbsp (57 g) unsalted butter
- 1/2 cup (100 g) packed dark brown sugar
- 1/2 tsp (1.5 g) ground cinnamon
- Pinch salt, about 1/8 tsp (0.5 g)
- 1 tbsp (15 ml) fresh lemon juice
- 4 ripe but firm bananas, peeled and halved lengthwise
- 1/4 cup (60 ml) dark rum (preferably 40% ABV)
- 2 tbsp (30 ml) banana liqueur
- 1 tbsp (15 ml) heavy cream or half-and-half (optional, for a silkier sauce)
- 1/3 cup (35 g) toasted chopped pecans (optional, Louisiana style)
- 4 scoops (about 2 cups / 480 ml) vanilla ice cream

Instructions

Short Description:
A classic New Orleans flambé dessert of bananas sautéed in a buttery brown sugar–cinnamon sauce, finished with dark rum and banana liqueur and served hot over vanilla ice cream.

Regional Notes:
This is the Cajun/Creole Louisiana version made famous in New Orleans clubs: the sauce is flambéd tableside with dark rum and banana liqueur, and warm sauce is spooned over cold vanilla ice cream. Pecans are often added in the Louisiana variation for a crunchy local touch.

1. Warm a heavy 10–12-inch (25–30 cm) skillet over medium heat. If using pecans, add them to the dry skillet and toast, stirring, until fragrant and lightly browned, about 3 minutes; transfer to a bowl and set aside.
2. Add the butter to the hot skillet and melt. Stir in the brown sugar, cinnamon, salt, and lemon juice. Cook, stirring, until the sugar dissolves and the mixture is bubbling and slightly thickened, about 2 minutes.
3. Add the banana halves cut-side down to the skillet in a single layer. Cook without moving until the bananas are browned on the cut side, about 1–2 minutes. Gently flip and cook the other cut side for 30–60 seconds; be careful not to let them collapse.
4. Remove the skillet from the heat. Stir in the heavy cream if using. Pour the dark rum and banana liqueur evenly over the bananas.
5. To flambé: either carefully tilt the pan toward the flame of a gas stovetop or use a long lighter/match to ignite the alcohol. Allow the flames to burn until they subside naturally (10–20 seconds). If you prefer not to flambé, return the skillet to low heat and simmer 30 seconds to cook off some alcohol instead.
6. When the flames are out, spoon the sauce and bananas into warmed dessert plates or bowls over scoops of vanilla ice cream. Sprinkle toasted pecans over the top if using.
7. Serve immediately while sauce is hot and ice cream is cold.