What is the flavor profile of bananas Foster?

Bananas are sautéedin butter and sugar and cinnamon and then bathed in rum, which is set aflame in a fiery burst. The fire burns off the alcohol in the rum, leaving just a smoky taste and rum flavor . This delicious concoction is usually created tableside to impress and then served over vanilla ice cream.

Who created the banana foster?

Some decades later, when widespread consumption took hold, New Orleans became a major center for banana imports from Central and South America. In 1951, with ever an eye for publicity and the promotion of his city, Owen Brennan challenged his chef Paul Blangé to create a dish featuring the fruit.

What's the best rum for bananas foster?

Rum: You'll notice the flavor of rum in the sauce, so I recommend using a high-quality brand like Bumbu Rum Company or Cruzan Rum . Play with the flavors: This dessert is versatile and can be made with flavored rum and other warm spices.

What dessert is famous in New Orleans?

From Pralines to Bananas Foster and everything else in between, here are the best sweets in New Orleans. Bananas Foster. One of the most decadent desserts in New Orleans is Bananas Foster. ... Bread Pudding. ... Doberge Cake. ... Pralines. ... Beignets. ... Italian Cookies. ... Roman Candy. ... King Cake. More items...

What restaurant invented Bananas Foster in New Orleans?

Bananas Foster Owen asked his sister, Ella, and Chef Paul Blangé, to come up with a new dessert using these bananas. What they came up with is now the world famous Bananas Foster. The dish was originally invented at Brennan's Vieux Carré Restaurant on Bourbon Street, across from The Old Absinthe House.

Who was the Bananas Foster dessert to honor?

At the time Owen Brennan, Ralph Brennan's uncle, owned Brennan's Restaurant, and his sister Ella managed it. Owen told Ella to come up with a special new dessert for a dinner that night in honor of the New Orleans Crime Commission chairman, Richard Foster .

What is the flavor profile of banana?

What does natural banana flavor taste like? The best natural banana flavor is a sweet, creamy blend of light tropical notes that may lean a little fresh and green, a little rummy and vanilla, or a little citrus and apple depending on the profile.

What flavor is banana flavor based on?

The researchers found that a single molecule, isoamyl acetate , is responsible for the distinctive taste of artificial banana. This molecule can also be found in actual bananas. However, artificial banana flavor was created before bananas were widely available in American markets.

What is Foster sauce made of?

Bananas Foster is a warm sauce to be poured over sweet dishes and desserts. Bananas are caramelized with brown sugar and butter . With the warmth of cinnamon and the spice of rum, the sauce is elevated to another level.

What flavor is banana sauce?

The main ingredient of banana sauce is, of course, bananas. However, it's not the ripe, sweet bananas that you might be imagining. The bananas used for the sauce are green, which gives a starchy and slightly sour flavor.

Bananas Foster Recipe - Mardi Gras Dessert! - That Skinny Chick Can Bake (2024)

Home » Desserts » Bananas Foster Recipe

posted by Liz Berg

on February 25, 2022 (updated 2/10/24)

Jump to Recipe

With Mardi Gras just days away, I thought I’d practice my flambé skills and whip up a Bananas Foster Recipe, a classic New Orleans dessert.

Bananas Flambé is an impressive dessert with minimal ingredients and maximum deliciousness!

Bananas Foster Recipe - Mardi Gras Dessert! - That Skinny Chick Can Bake (1)

Table of Contents hide

1 Why You Must Make

2 Ingredient Notes

3 Expert Tips

4 Frequently Asked Questions

5 You May Also Like:

6 Bananas Foster

Why You Must Make

This traditional New Orleans dessert is perfect for Mardi Gras AKA Fat Tuesday.
Bananas Foster is an easy, decadent dessert.
Fat Tuesday is one last day to gorge and a dessert your flambé will be especially memorable!

Fat Tuesday AKA Mardi Gras is upon us. Going into this Lenten season, I’m toying with giving up my guilty pleasure, cookie dough, or maybe sweets altogether. There is one last day to gorge, so it’s the perfect time to make a traditional New Orleans dessert.

This easy, yet decadent bananas Foster was created in 1951 by Paul Blangé at Brennan’s Restaurant. Their recipe uses banana liqueur along with the rum, but I elected to use vanilla extract instead (my palate is forever scarred after taking liquid banana Dramamine before our family vacations. I’m sooooo wary of banana-flavored anything). This dessert was named after one of their patrons and friend of the owner, Richard Foster.

Ingredient Notes

Kitchen Staples – Butter, Cinnamon
Dark Brown Sugar – Has extra molasses added for a deeper caramel flavor.
Bananas – Peel and slice on the diagonal right before cooking so they don’t oxidate (brown). Don’t use over-ripe or underripe bananas. They should be yellow without green on the peels or they won’t have enough banana flavor.
Pecan Halves – Gently heat in a dry skillet to bring out their essential oils before using for the most flavor.
Real Vanilla Extract – Don’t use artificially flavored.
Dark Rum – Most of the alcohol will burn off as it’s heated.
Vanilla Ice Cream – To serve. Use your favorite brand.

Bananas Foster Recipe - Mardi Gras Dessert! - That Skinny Chick Can Bake (2)

Expert Tips

This is one simple, delectable dessert, but it takes some patience. Bananas are sliced and sauteed in a mixture of butter, cinnamon, and dark brown sugar along with some pecans. After the alcohol is added, it is ignited for a show-stopping presentation.

Be patient while melting the brown sugar. If it still looks granular after a few minutes, lower the heat and give it more time.
For the grand finale, rum and vanilla are added to the pan. Add a banana liqueur, too, for a more traditional recipe.
With a flick of a lighter, the dessert is flambéed for a dramatic effect right before serving.
Use an 80-proof rum for the best flambé. Note that much of the alcohol, but not all, will burn off during this process.
Be very careful, though, as the flames shoot high and nobody needs a kitchen fire! Or singed eyelashes. If you have long hair, tie it back and be prepared to step back quickly after igniting the rum.
Spooned over vanilla ice cream, these boozy and caramelized bananas will impress your guests. Whipped cream is another delicious alternative.
If you happen to purchase some extra bananas, these Banana Muffins are outstanding!

I’m rethinking my view on banana desserts as this flambéed Bananas Foster was marvelous. If you’re a fan of banana desserts, try this Sour Cream Banana Cake, too!

Frequently Asked Questions

What is Bananas Foster?

Bananas Foster is an impressive dessert that was created in New Orleans, Louisiana in 1951 at Brennan’s Restaurant. The name Foster came from a regular patron of the restaurant at that time. It’s meant to be prepared and served tableside.

What is the Difference Between Bananas Foster and Bananas Flambé?

Bananas Foster is a Bananas Flambé once it’s lit. The term flambé is the culinary term for a dish where alcohol is added and ignited.

Does the Alcohol Burn Off in Bananas Foster?

Much of the alcohol will burn off when the bananas foster is ignited, but there is a high likelihood that there is still some alcohol in the dessert when the flames die down. Be cautious with serving this to children.

What Can You Use Instead if You Don’t Have or Don’t Like Rum?

Though rum is classic in bananas foster other options include bourbon, brandy, or cognac.

Bananas Foster

Prep Time10 minutes

Cook Time10 minutes

Total Time20 minutes

Yield4 servings

The classic New Orleans dessert. Adapted from Allrecipes.

Ingredients

¼ cup butter
⅔ cup dark brown sugar
½ teaspoon cinnamon
3 bananas, peeled, then cut on the diagonal
¼ cup pecan halves
1 ½ teaspoons vanilla
3 ½ tablespoons dark rum
Vanilla ice cream, to serve

Instructions

In a large skillet over medium heat, melt butter. Add sugar and cinnamon and mix to combine.
When the mixture starts bubbling, continue cooking until the sugar dissolves.
Add the bananas and pecans.
Spoon the sugar syrup over bananas and cook till bananas are hot, only a couple of minutes.
Add vanilla and rum, and using a lighter, ignite alcohol if desired (be VERY careful as flames will shoot high!).
Serve over ice cream.

Notes

You can also add Banana Liqueur before you ignite for a more traditional version.

Have a lid available to cover the flames if they get out of control.

HOW MUCH DID YOU LOVE THIS RECIPE?

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Desserts Entertaining Holidays

posted by Liz Berg on February 25, 2022
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74 Comments on “Bananas Foster Recipe”

Kim Beaulieu — February 25, 2022 @ 11:45 am Reply

Going to try this on the weekend. It looks so good!
wilhelmina — February 19, 2020 @ 10:22 am Reply

This is a show stopper! My daughter was SO impressed by the flambe’ and I fell in love with the deliciousness!
Little Cooking Tips — March 7, 2017 @ 5:21 am Reply

Wow. That’s a real decadent dessert we’d both love to try with lots of kaimaki (Chios mastic-scented) ice cream on the side. We buy lots of organic bananas lately (for some strange reason), the are a staple in our home now:) So the timing is perfect, now that the Spring is FINALLY here:) Pinned!
Sending you lots and lots of hugs,
Mirella and Panos
Sandra Garth — March 4, 2017 @ 4:08 pm Reply

Simple and extravagant all in one. I really got a kick out of the flaming bananas.
Jennifer — March 1, 2017 @ 1:14 pm Reply

A yummy classic that goes so well with ice cream!
Monica — February 28, 2017 @ 2:24 pm Reply

There is nothing like the Banana’s Foster at Brennan’s! What a spectacle that is. We haven’t been there in ages and really must plan a trip back to see our friend Daniel. In the meantime we will have to try your version at home.
MARY H HIRSCH — February 27, 2017 @ 11:38 pm Reply

Man, did your Banana’s Foster bring back a memory. I’ve had Bananas Foster one or two times but only at New Orleans’ restaurants. Loved. When Stephen and Melissa were dating, just two college kids at St. Olaf, they visited us in Aspen. For dessert one night, Michael decided he would do Bananas Foster on the grill. Well, Missy and Stephen were granola kids and a fancy flaming dessert was probably not their style or anything they had seen before. Plus, I don’t know what Michael did, but those bananas were a disaster. Stephen said very little that weekend but he did mention that there were some fruits that probably shouldn’t be “grilled.” I still am carting around 1/2 bottle of dark rum! Yours looks delicious so this summer I might finish off my bottle of dark rum and treat my friends to a flaming dessert.
Cindys Recipes and Writings — February 27, 2017 @ 9:39 pm Reply

This is my all time favorite dessert I would get once a year at our getaway weekend place. I never made it a home. Thanks for a great recipe. I’ll skip the banana liquor too!
Laura | Tutti Dolci — February 27, 2017 @ 6:18 pm Reply

This is such an elegant classic for Mardi Gras, and if you are truly giving up sweets for Lent, I admire your willpower! 🙂
Kelsie | the itsy-bitsy kitchen — February 27, 2017 @ 11:24 am Reply

First of all, I can’t believe banana flavored dramamine is a thing. Second, this looks delicious!
- Liz Berg — February 27, 2017 @ 11:53 am Reply
  
  Ha ha! It was when I was a kid! I think it was the only flavored option—blech.
Chris Scheuer — February 27, 2017 @ 10:06 am Reply

This sounds like the perfect, delicious dessert to make when you forgot to make dessert! I love how simple yet fancy it is!
Tricia @ Saving room for dessert — February 27, 2017 @ 7:17 am Reply

I’ve always wanted to make Bananas Foster Liz! It looks and sounds great. With Fat Tuesday looming, it’s time to indulge one last time! Thanks for sharing!
handmade by amalia — February 27, 2017 @ 3:24 am Reply

This looks good. I’ve never tried it but I’ve always wanted to visit New Orleans at Mardi Gras 🙂
Amalia
xo
Caroline — February 26, 2017 @ 9:15 pm Reply

Your photos are so pretty and I love that you flambeed these. Such a tasty dessert!
Hezzi-D — February 26, 2017 @ 5:15 pm Reply

This looks delicious! I love Bananas Foster!
NIKKI@soulfullymade.com — February 26, 2017 @ 4:23 pm Reply

All I can say is yes to everything about this! YUM!
Debra Eliotseats — February 26, 2017 @ 3:50 pm Reply

I don’t know why, but I just never associated these with NOLA. Beignets and Shrimp Creole and Gumbo and King Cake, yes. Now I will add this to my association.
Carlee — February 26, 2017 @ 3:39 pm Reply

Not the cookie dough!!! Noooooooo! I don’t blame you on the banana flavor either. I love banana baked goods but not so much on the flavorings. Let the real deal shine through!
The Ninja Baker — February 26, 2017 @ 3:21 pm Reply

Sorry but LOL…Banana dramamine appears to have dramatic results…But so do your bananas foster…Beautiful dessert and tips =) Great for Mardi Gras and the Oscars!
Sarah | Curious Cuisiniere — February 26, 2017 @ 2:50 pm Reply

These look amazing! I know what I want to make for our Mardi Gras dessert now!
Laura Dembowski — February 26, 2017 @ 12:50 pm Reply

I absolutely love bananas foster, but when I made it before I didn’t use pecans. I must try that next time!
Renee @ReneesKitchenAdventures — February 26, 2017 @ 11:15 am Reply

The perfect classic ending to a Mardi Gras meal!
See Also
Garlic Cheesy Cornbread Drop Biscuits - EASY Cornbread Recipe
Tara — February 26, 2017 @ 8:59 am Reply

Such an incredible dessert! Definitely perfect for a dramatic presentation.
Christie — February 26, 2017 @ 7:24 am Reply

I restaurant I used to frequent was a fusion restaurant. They added citrus and tropical flavors fo a typical Bananas Foster and it was out of this world! Yours looks fabulous.
Denise Wright — February 26, 2017 @ 6:50 am Reply

I have to admit I have never had bananas foster before but just looking at this I see I’m missing something. This looks sooooo good! I can’t wait to try this!
Blackswan — February 26, 2017 @ 6:16 am Reply

Thanks for the awesome pick, babe! xoxo
Claudia Lamascolo — February 26, 2017 @ 6:05 am Reply

I could just lick the screen!
Terra — February 25, 2012 @ 3:58 am Reply

Oh la la for sure!!! This a dessert I love ordering at restaurants, so delicious:-) Hugs, Terra
BigFatBaker — February 24, 2012 @ 6:03 pm Reply

Gorgeous! I love bananas foster, and had the chance to make it for the first time last semester in my food service class. I have a few bananas sitting on the counter that are now tempting me to make this tonight… Great post!
Jersey Girl Cooks — February 22, 2012 @ 12:46 pm Reply

Now this is a great dessert! Good for you giving something up!
Veronica Gantley — February 22, 2012 @ 12:35 pm Reply

Cookie dough? Yeah, I gave up Krispy Kreme Donuts! I had no idea they made banana dramamine. Ewwww? Your banana fosters looks great along with the pyrotechnics. I think I would have singed my eyebrows for something. Thanks for sharing this yummy recipe with us.
Marina — February 22, 2012 @ 2:57 am Reply

Love-love it! I don’t know about perfection, but it looks yummy! Great post! Congratulations on award!
Elaine — February 22, 2012 @ 12:04 am Reply

I’ve always wanted to try Bananas Foster and the recipe looks fairly simple. I love the photo with the flames – so impressive!
Tina — February 21, 2012 @ 11:23 pm Reply

You are a busy bee girl-2 posts in one day. You must have a clone or several helpers.
This dish does remind me of Jamaica and it is one of those tropical indulgences I love. Yours does look like it has all the delicious qualities I look for. Amazing pictures-yum!
freeeatsfood.com — February 21, 2012 @ 11:15 pm Reply

I have a soft spot for bananas foster. My mom used to make it whenever we had a birthday in the family and I love it to this day. Your recipe looks great and it was fun to remember an old classic!
Asian-spice mix — February 21, 2012 @ 10:18 pm Reply

I will mark this bananas foster recipe for sure,looks delicious,I can’t wait to try :0
Ridwan
Jill Colonna — February 21, 2012 @ 9:41 pm Reply

Ever since a studenty party on a budget, and discovering banana liqueur on arrival in Paris, I haven’t eaten a banana since. Guide’s honour. But perhaps I may just start bananas for lent, Liz. You have a power of persuasion, my friend.
Erin @ The Spiffy Cookie — February 21, 2012 @ 8:35 pm Reply

Who knew bananas could look so pretty?
Stephanie @ Eat. Drink. Love. — February 22, 2012 @ 1:32 am Reply

I love bananas foster! Best of luck with giving up cookie dough! I know that has to be tough, but you can do it!
Lacy @ NYCityEats — February 21, 2012 @ 8:15 pm Reply

Wow Lizzy! You’re giving up cookie dough, that’s a good one. I don’t think I could do it! Your bananas foster sounds incredible! On top of all of the other banana recipes floating around I’ve decided to pick up some bananas on the way home & I’ll definitely be whipping up something similar! Congrats on the award, you deserve them all!
Adriana — February 21, 2012 @ 8:02 pm Reply

I feel your pain on the banana flavored medicine. Fake banana is probably one of my least favorite flavors EVER. I usually double up the rum when I make Bananas Foster at home. Happy Mardi Gras!
Cheap Ethnic Eatz — February 21, 2012 @ 7:59 pm Reply

Banana foster is so good and it looks amazing. Funny enough my first time eating some was in New Orleans…a banana foster cheese cake.
Cucina49 — February 21, 2012 @ 8:37 pm Reply

This is a NOLA classic, beautifully presented…and I’m scarred just thinking about the banana dramamine.
Achu's Amma's Kitchen — February 21, 2012 @ 7:27 pm Reply

wow lizy u killing me with super delicious recipe..wll try on some week end
Sunday Morning Banana Pancakes — February 21, 2012 @ 7:10 pm Reply

I never realized how easy it was to make banana’s foster; I think my Banana’s that are sitting on my Kitchen counter are calling out to me ” make me into Banana’s Foster”; this may just be on the list for tonights dinner!
Roz — February 21, 2012 @ 6:48 pm Reply

Oooh Lizzy, you chose to make the real deal Bananas Foster, which BTW I’ve never tasted. Looks so decadent and rich; just what I crave for a dessert! I made Bananas Foster muffins for this theme. So much fun for pre-Lenten sacrifices! Now I truly need to experience New Orleans someday!
Sandi — February 21, 2012 @ 6:27 pm Reply

Two posts in one day, you go girl!
I need to make your recipe for my husband’s birthday, he would L O V E it! We enjoyed bananas foster at Commander’s Palace in NOLA a couple of years ago, and we still talk about it!
JavelinWarrior — February 21, 2012 @ 6:26 pm Reply

::falls down:: I’m going to need some bananas foster to revive me >) Love the look and simplicity of this dessert – so few ingredients but so much to love. Oh, and thanks for the (unnecessary) shout-out…
Charles — February 21, 2012 @ 10:44 pm Reply

Mm, I never heard of bananas foster, but they’re a bit like a flambéed banana dish I make sometimes, though I use brandy instead of rum, and don’t add the nuts. I’ll have to give this a try next time! Looks delish!
Balvinder Ubi — February 21, 2012 @ 4:53 pm Reply

This is a delicious combination of rum bananas with vanilla ice cream. I liked that last picture.
yummychunklet — February 21, 2012 @ 9:25 pm Reply

This bananas Foster looks so delicious right now, especially since I skipped lunch. Congrats on the Liebster!
Kiri W. — February 21, 2012 @ 4:07 pm Reply

Oh yummm, I love caramelized bananas! These look like a glorious rendition!
Erin @ Dinners, Dishes and Desserts — February 21, 2012 @ 8:55 pm Reply

Cookie dough? That would be tough to give up. Does that mean no cookies until April, or will you actually not eat the dough. I am not sure I could do that!
I have never had bananas foster before, it looks delicious!
Curry and Comfort — February 21, 2012 @ 3:23 pm Reply

Good for you that you did the flambe of the banana… that part always scares me. 🙂 This is always such a decadent treat over vanilla ice cream. Love all the Mardi Gras recipes. 🙂 Happy Fat Tuesday.. Skinny Chick. Sorry had to throw that one in. 🙂
Claudia — February 21, 2012 @ 3:20 pm Reply

You are sending me over to the sweet side…
Jennifer @ Peanut Butter and Peppers — February 21, 2012 @ 7:27 pm Reply

Hi, Before this blog hop I wasn’t sure what Banana Foster was, but heard of it. Totally cool dessert! I need to make it! You make the recipe seem easy. I would love to make it flame to! Plus it would scare my Husband! lol He gets nevous when I use the blow torch for melting marshmallows, imagine a big flame in my skillet. he he
Love the recipe and the history of Banana Foster!
Pam@TheMeltaways — February 21, 2012 @ 1:54 pm Reply

These look delicious! Maybe one of these days I will get over my fear of the flaming and make some of these for hubs – he loves it! Great pick!
DEZMOND — February 21, 2012 @ 1:40 pm Reply

you know I love me bananas. I was just telling one of our cooking friends, how I put bananas in all cakes, cupcakes, muffins… because back when I was a kid we were poor and I ate bananas maybe tree times a year (bananas were caviare for me back then, and coca cola a champaign) 🙂 so now I try to cure my childhood yearnings 🙂
The Mom Chef — February 21, 2012 @ 12:59 pm Reply

Bravo on the flaming! That part always makes me a little nervous. I also always end up with mushy bananas. Yours look perfect!
Jen @ Juanita's Cocina — February 21, 2012 @ 11:57 am Reply

Mmmmmmmm. I have nothing more to add!
Sissi — February 21, 2012 @ 4:05 pm Reply

Liz, these bananas flambées look very impressive! And rum+banana can only create delightful flavours.
Miss Kimbers — February 21, 2012 @ 10:24 am Reply

A delicious combination! Yum yum! 🙂
Your blog also promoted me to look up lent and the reason why we had pancakes at work today. Now I know:)
Nami | Just One Cookbook — February 21, 2012 @ 10:02 am Reply

Oh this reminds of my favorite French Vietnamese restaurant – they serve fried banana with coconut ice cream… and they cook the banana with rum in front of you showing off this flame! I’m going to make this this week or weekend. It’s not fried banana, so it’s easier to cook, too.I’m so excited but kids will be extra excited for sure! 😉
K-bobo — February 21, 2012 @ 9:51 am Reply

Looking at the other posts from the blog hop it seems that Bananas Foster is a bit of a craze at the moment. I have to say I have never heard of them before!
Rathai — February 21, 2012 @ 8:41 am Reply

I must try this some day, because I have never tasted this. I knew a lady whose family had this tradition of serving Banana Fosters for dessert every Sunday. This sounds so fun and delicious to make.
Sandra — February 21, 2012 @ 1:24 pm Reply

Congrats on your awards and this recipe. I’ve flambeed bananas once and was shaking in my boots. I’d love this over French vanilla ice cream.
Tes — February 21, 2012 @ 8:23 am Reply

I am going to try this one the weekend. It looks super cool and delicious 🙂
Nava.K — February 21, 2012 @ 6:47 am Reply

Simple yet with a wonderful outcome. This is for me to try out.
Belinda @zomppa — February 21, 2012 @ 11:37 am Reply

Awesome!! That flame adds the perfect touch!
Choc Chip Uru — February 21, 2012 @ 5:49 am Reply

P.S – Congrats on the well deserved award 😀
Cheers
Choc Chip Uru
Choc Chip Uru — February 21, 2012 @ 5:47 am Reply

These bananas look exquisite – definitely my ideal dinner 😀
Cheers
Choc Chip Uru
Ann — February 21, 2012 @ 5:26 am Reply

This looks delicious, Liz! Good luck giving up cookie dough….I know that is quite a sacrifice for a baker chick!
Gursahiba @ Exquisite Niche — February 21, 2012 @ 6:12 am Reply

These look soo yum!
I love the flavor of rum with bananas!!

Bananas Foster Recipe - Mardi Gras Dessert! - That Skinny Chick Can Bake (2024)

Why You Must Make

Ingredient Notes

Expert Tips

Frequently Asked Questions

You May Also Like:

Bananas Foster

Ingredients

Instructions

Notes

Recommended Products

Nutrition Information:

Yield:

Serving Size:

HOW MUCH DID YOU LOVE THIS RECIPE?

Leave a Reply

74 Comments on “Bananas Foster Recipe”

FAQs

What is the flavor profile of bananas Foster? ›

What flavor is banana sauce? ›

References