Bananas Foster Recipe (2024)

Can substitute an extra teaspoon rum if you don't have banana liquor.

This was the first time I've ever flambéed anything, so for anyone else wondering if you should try it: yes! It's easy, and does not, as I'd feared, set off a kitchen-destroying tower of fire. Instead you get nice, quiet blue flames in the pan that go out as soon you put the lid on. I lit it with one of those long candle lighters, and had no problems. I'll definitely be making this again.

Why YES, I'm going to run right out and pay $20 for a bottle of banana liqueur for the ONE TEASPOON required in this recipe. I drink so much of it anyway.Thanks all for the suggestion of rum in its place.

Sounds good but my favorite is still Julia Child's Banana Flambé - a bit less sweet and so easy and quick to fix.

We tried a round with bourbon instead of rum (no banana liqueur) - much more complex and balanced taste.

I was taught to make this dish when I first became a Maitre' D for Sheraton Hotels. I actually enjoyed this table side service because it was easier than Crepe Suzettes or Cherries Jubilee, (old school classics) and was still a nice show for the dining room guests. It looks like this version is authentic. These old deserts have mostly disappeared from America's dining rooms except for a handful of Grand Dame hotels and places dotted around New Orleans.

If you make banana bread, the banana liqueur can be added to the batter in 1-2 TBSP amounts for a boost of banana flavor. It also is an interesting addition to ''tropical'' co*cktails. You could always decant it into smaller bottles and share or trade with friends!

Modifications by Sam Sifton 12/11/18 (twice the butter, sugar?, and rum): "Everything is ratio: Think about a half stick of unsalted butter for every two bananas, and about equal sugar. Melt, swirl the butter & sugar over medium-high heat to a thick caramel, add bananas to get a little color on them. Add cinnamon, half cup of rum and a splash of banana liqueur, tip the pan to ignite. Swirl until extinguished. Spoon the caramel over the fruit again. Serve with vanilla ice cream."

Have been making this for 40 years. On second bottle of banana liqueur. It keeps forever.

One evening last summer I looked at the nearly over ripe peaches on the counter and thought "Peaches Foster..how can that be a bad thing?" I think I used the dark rum that I had at the time, but the concept is the same. Just be sure to blanch the peaches to remove the skin.

I agree with other's comments - you do not need the banana liqueur - add more rum if necessary. I also omitted the cinnamon and it tasted great! Let the banana pieces simmer for a while in the butter and dark brown sugar to soften them up. You don't have to flambé after adding the rum - all you are doing is burning off the alcohol - you didn't buy it to burn it - avoid the fire hazard - enjoy it! But you do need the vanilla ice cream! And you will need to burn off the calories! Enjoy!

Jacques Pepin does this recipe with rum. He bakes the bananas prior to flambe

One teaspoon of grated lemon rind and one teaspoon of lemon juice adds a wonderful dimension.

I used to make this when my daughter was young. Save the cinnamon, turn off the lights for the flambe part, sprinkle cinnamon in and you have lovely little fireworks. Only problem is that the fireworks are so fun, it's easy to add too much cinnamon! She's 26 now, I may have to do this at Christmas time when she's home visiting.

I tried it with Frangelico (hazelnut liquor) because I have no other use for an entire bottle, minus 1 ounce, of banana liquor; and I am delighted with this version of Bananas Foster.

This wasn’t my favorite bf recipe. I ended up adding a bit of cream to make more of a banana caramel sauce as I like it saucy. For the banana liquor, I like to use the brand 99 Bananas. It has a high proof (99) and you can usually find a hotel minibar size bottle for a couple bucks. Mix the rest of the 99 bananas with club soda, a splash of 7up and a splash of half and half over ice. It’s actually a pretty refreshing and yummy after dinner drink-I’m a bartender by trade.

my mom used to include pineapple with bananas, which I know, sounds too tart, but actually is very good. This was THE special dessert growing up…flambé was a big hit with pre-teens.

Did this with three bananas and three ounces of rum, no additional banana liqueur added. The flames hit my kitchen ceiling - I don't think it's too much, per se, but even off the burner, remember the pan holds a lot of heat and even immediately lit (DO NOT DELAY) this is a lot of fire. Absolutely delicious though.

This is amazing with brownies too

Most liquor stores sell nips of banana liquor—one or two-ounce bottles for a couple of dollars.

If you have a gas burner, instead of using a lighter, simply tip the pan towards the stove flame.

Someone mentioned you get "you get nice, quiet blue flames" not a "a kitchen-destroying tower of fire" which made me giggle and also eased my nerves enough to try this! But, for me, the flame was too big for my nerves – easily a foot high and way too close to my new cabinets. Lol. However, no damage was done and it was so easy and delicious, I will be making this again!

I had banana liquor back in my trashy drinking days and even the thought of it is turning my stomach. I will just add a little rum instead.

I make this with rum, which turns out very well and it flames just spectacularly. It is a good idea to turn on your stove vent over the pan when you flambe, so the flames don't go everywhere. My wife pours the rum and turns out the lights and I ignite the rum. Whoohoo! Flame On! It's good just plain without ice cream as well if you don't have any handy. Friends are really impressed even though it's so simple.

Whoever said Julia Child’s’ Banana Flambé is less sweet needs to revisit the recipe, which calls for 1/3 to 1/2 cup honey for four bananas. Sugar high on the way.

an addiytion of 4 tbs of fesh oj to the butter and brown sugar , cook to reduce then flambe is good, too

Agree with a previous commenter - 1:1:1 butter:brown sugar:cognac or rum. I added toasted walnuts to mine and a tiny splash of the banana liqueur for an extra punch. Also - if you don’t know what to do with the banana liqueur - look up the tiki co*cktail “Tonga Kong”. It’s delicious

Always easy and yummy. I go for topping the bananas with dulche de leche ice cream.

I’d double the butter and brown sugar.

This recipe is a classic! I confess, I never knew there was and official recipe until I saw it here. My version uses Cuarenta y Tres,, a Spanish vanilla flavor liqueur, and coconut sugar. Also, if you don’t have ice cream, a little cream or half and half poured over top of the bananas after you have prepared them is quite decadent.