Bananas Foster

  • Serves

    serves 4


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.


  • 1 12 cups light brown sugar
  • 8 tbsp. unsalted butter
  • 12 tsp. kosher salt
  • 1 stick cinnamon, broken in half
  • 6 underripe bananas, halved lengthwise, and then halved crosswise
  • 34 cup dark rum
  • Vanilla ice cream, for serving


Step 1

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 flambe, and cook until flame dies out. To serve, spoon bananas and sauce over scoops of ice cream in bowls.

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.