Classic bananas foster

    15 min

    A delicious banana dessert, which is the perfect end to any meal. Bananas are heated in a brown sugar, cinnamon and butter sauce. Rum and banana liqueur are then ignited and added to the dish. Serve with ice cream.

    114 people made this

    Serves: 2 

    • 30g butter
    • 3 tablespoons dark brown soft sugar
    • 1/8 teaspoon ground cinnamon
    • 1 banana
    • 1 tablespoon lemon juice
    • 4 tablespoons rum
    • 2 tablespoons banana liqueur

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. In a small frying pan over medium heat, melt butter. Stir in sugar and cinnamon and heat until bubbly. Peel and quarter the banana. Place banana pieces and lemon juice in frying pan and cook 3 to 4 minutes more, basting with the syrup.
    2. In a long-handled pan, heat rum and banana liqueur over medium heat until just warm. Ignite the alcohol and pour carefully over the banana slices. Remove the banana pan from the heat and continue to baste the banana slices with their sauce until the flames die down. Serve immediately.

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    Reviews in English (96)


    I just had this pricey dessert in New Orleans at the restaurant that invented it. It was fantastic! Ingredients are identical except for amounts. Try 1/4-1/2 cup butter, 1cup brown sugar, 1/2 tsp. cinnamon, 1/4 cup banana liqueur,4 bananas, 1/4 cup dark rum. Cook same as this. Serve over ice cream. It's hard to believe something this simple can taste so heavenly! Elegant dessert. Thanks Chrissi!  -  28 May 2003  (Review from Allrecipes US | Canada)


    Excellent. But then it's impossible to go wrong with a banana's foster recipe -- it's just such a great dish. I doubled the recipe and flambeed it slightly differently: after the bananas softened, I poured the alcohol directly into the pan, waited a minute for it to warm up, then lit it on fire. The result was great poured over ice cream, though the remnants at the bottom of the dish were a little rummy. (Most of the syrup was fine.) I might've stirred too soon while it was on fire thereby putting it out too soon to let all the alcohol burn off? Or maybe I should've just taken other reviewers' advice and used a little less alcohol.
    Before cooking this recipe, I did a lot of research on the web. There are dozens of recipes out there, all varying wildly in the amount of the various ingredients. So this dish is apparently very forgiving about quantities. The alternative flambeing technique I used is actually more common than the two pan method called for in this recipe. Incidentally, the best page I found discussing this recipe is a very entertaining read:
     -  04 Aug 2005  (Review from Allrecipes US | Canada)


    FABULOUS! So quick & easy! I doubled and used 3 bananas. No alcohol, used Vanilla instead of liqueur. Spooned over vanilla ice cream and drizzled chocolate syrup on top! The kids and my husband FREAKED OUT at how good this was! Thanks, I will be sure to make this one for family and friends. Even camping with angel food cake!  -  29 May 2005  (Review from Allrecipes US | Canada)