Bananas Foster with Dark Rum and Pecans

Why You’ll Love This Recipe

• Classic New Orleans flair with a dramatic (but doable) tableside flambé.
• Fast and foolproof dessert—ready in about 20 minutes.
• Perfect balance of warm rum-caramel, cinnamon, and cool vanilla ice cream.
• Uses simple pantry staples and ripe bananas you already have.

Grocery List

• Produce: 3 large ripe bananas
• Dairy: Unsalted butter; vanilla ice cream
• Pantry: Dark brown sugar; ground cinnamon; fine sea salt; pure vanilla extract; dark rum; banana liqueur (optional); pecans

Full Ingredients

Sauce and Bananas

• 4 tablespoons (56 g) unsalted butter
• 1/2 cup (100 g) packed dark brown sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fine sea salt
• 3 large ripe but firm bananas (about 1 lb / 450 g), peeled and sliced on a 1/2-inch bias
• 1/4 cup (60 ml) dark rum
• 2 tablespoons (30 ml) banana liqueur (optional)
• 1 teaspoon pure vanilla extract

For Serving

• 8 small scoops vanilla ice cream (about 1 quart / 950 ml)
• 1/2 cup (55 g) pecans, toasted and roughly chopped
• Pinch extra cinnamon or a few flakes of finishing salt (optional garnish)

Step-by-Step Instructions

Step 1: Toast the pecans

Heat the oven to 350°F (175°C). Spread pecans on a small baking sheet and toast for 5–7 minutes until fragrant and a shade darker. Cool slightly, then roughly chop. Alternatively, toast in a dry skillet over medium heat for 3–5 minutes, stirring often.

Step 2: Pre-scoop the ice cream

For stress-free serving, scoop 2 small scoops of ice cream into each of four chilled bowls and return them to the freezer. Bananas Foster moves fast, and the hot sauce will start melting the ice cream right away.

Step 3: Make the caramel base

In a large 12-inch skillet (stainless steel or cast iron), melt the butter over medium heat. Stir in the brown sugar, cinnamon, and salt. Cook, stirring, until the sugar dissolves and the mixture looks glossy and bubbling, 1–2 minutes.

Step 4: Add and caramelize the bananas

Add banana slices in a single layer. Cook 1–2 minutes per side until lightly caramelized at the edges. Avoid stirring too much so the slices stay intact.

Step 5: Add the rum and flambé safely

Remove the skillet from the heat. Carefully add the dark rum and, if using, banana liqueur. Return the pan to medium heat. Using a long lighter, ignite the alcohol vapors at the edge of the pan; a gentle flame will rise. Let the flames burn off (10–20 seconds) and subside on their own. If you prefer not to flambé, simply simmer 1–2 minutes to cook off alcohol and concentrate flavor.

Step 6: Finish the sauce and serve

Stir in the vanilla and simmer 30–60 seconds more until the sauce is smooth and slightly thickened. Immediately spoon the hot bananas and sauce over the prepared bowls of vanilla ice cream. Sprinkle generously with toasted pecans and a light dusting of cinnamon or a few flakes of finishing salt, if desired. Serve at once.

Pro Tips

• Choose bananas that are yellow with small brown speckles—ripe but still firm—so they hold their shape.
• Use a wide skillet so the bananas can sit in a single layer and caramelize evenly.
• For gas stoves, turn off the burner before adding rum, then relight and flambé with a long lighter. Keep a lid nearby to smother flames if needed.
• Warm serving bowls slightly (or chill the ice cream bowls) to control melting and keep textures delightful.
• Do not overcook the bananas—pull them while they’re just tender to avoid mushiness.

Variations

• No-Flambé, Alcohol-Free: Replace rum with 1/4 cup apple cider plus 1 teaspoon rum extract. Simmer 2–3 minutes to reduce slightly.
• Bourbon Bananas Foster: Swap dark rum for bourbon and add a pinch of grated nutmeg.
• Pecan-Praline Twist: Add 2 tablespoons heavy cream to the sauce after flambé for a richer praline-style finish.

Storage & Make-Ahead

This dessert is best served immediately after cooking. You can toast and chop the pecans up to 5 days ahead (store airtight), and pre-scoop the ice cream up to 1 day ahead. Leftover sauce and bananas can be refrigerated for up to 3 days; rewarm gently over low heat with a splash of water or cream. Expect the bananas to soften upon storage.

Nutrition (per serving)

Approximate: 900 calories; 38 g fat; 120 g carbohydrates; 5 g protein; 3 g fiber; 200 mg sodium. Values will vary based on ice cream brand and portion size.