Sep 11, 2012

Bananas Foster

Created in 1951 at the legendary Brennan's restaurant in New Orleans to honor Richard Foster, a friend of the restaurant and local businessman, this boozy, buttery concoction of caramelized bananas flambéed in rum sauce has since become a dining-out classic.

Credit: Maxime Iattoni

SERVES 4

INGREDIENTS

1½ cups light brown sugar
8 tbsp. unsalted butter
½ tsp. kosher salt
1 stick cinnamon, broken in half
6 underripe bananas, halved lengthwise, and then halved crosswise
¾ cup dark rum
Vanilla ice cream, for serving

INSTRUCTIONS

Heat sugar, butter, salt, and cinnamon in a 12" skillet over medium-low heat, and cook, stirring, until sugar dissolves in butter. Add bananas, and cook, stirring gently, until soft, about 10 minutes. Add rum, and using a match or lighter, ignite to flambé, and cook until flame dies out. To serve, spoon bananas and sauce over scoops of ice cream in bowls.

See all 150 classic recipes featured in our 150th issue »

This article was first published in Saveur in Issue #150

Subscribe now

Ratings & Reviews (1)

by RLANCEGARD on 2012-10-22

Saveur is the Best Magazine for both serious chefs or cooks dining at home!

We proudly display current and back issues on our coffee table!
Lance and Janet Gardner

Bananas Foster Reviewed by RLANCEGARD on Jan 6. Saveur is the Best Magazine for both serious chefs or cooks dining at home!

We proudly display current and back issues on our coffee table!
Lance and Janet Gardner Rating: