Ingredients
Bananas Foster Sauce
- 6 tablespoons unsalted butter, cut into pieces
- ½ cup coconut sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- pinch of kosher salt
- 3 medium bananas, peeled and sliced lengthwise, then crosswise
- ¼ cup dark rum
To Serve
- 2 scoops vanilla ice cream
Instructions
- Prepare the Sauce: In a large skillet over medium heat, melt the butter until it begins to foam. Add the coconut sugar, vanilla extract, ground cinnamon, and a pinch of kosher salt. Stir continuously until the sugar dissolves and the mixture becomes a smooth, bubbling caramel sauce.
- Add the Bananas: Carefully add the sliced bananas to the skillet. Cook for 1–2 minutes on each side, gently stirring or flipping the slices, allowing them to soften and absorb the caramel flavors without falling apart.
- Flambé with Rum: Remove the skillet from heat briefly and carefully pour in the dark rum. Return the skillet to the heat and, using a long lighter or match, ignite the rum to flambé. Allow the flames to subside naturally while the alcohol cooks off, leaving a rich, fragrant sauce.
- Serve Warm: Spoon the bananas and sauce over 2 scoops of vanilla ice cream and serve immediately to enjoy the contrast between the warm, saucy bananas and cold ice cream.
Notes
- Use ripe but firm bananas to ensure they hold their shape during cooking.
- Be cautious when flambéing; keep a fire extinguisher nearby and work in a well-ventilated area.
- Coconut sugar can be substituted with brown sugar for a more traditional flavor.
- For an alcohol-free version, skip the rum or replace with rum extract added off the heat.
- Serve immediately as the bananas and sauce are best enjoyed warm and fresh.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
