Bananas Foster Recipe – Delicious Over Vanilla Ice Cream!
Bananas Foster is a classic New Orleans dessert that is sure to please any sweet tooth. It is made by sauteing ripe bananas in a butter and brown sugar sauce, then flambéing them with rum or Bananas Foster liqueur. The bananas are then served over vanilla ice cream, making for a rich and decadent treat.
Bananas Foster was the most popular dessert in my restaurant and can be found in restaurants all over the world. While the exact origins of Bananas Foster are shrouded in mystery, there’s no doubt that this DELICIOUS dessert will continue to be a favorite!
The trick is to make sure your serving bowls are very cold, so when you pour the hot bananas on top of the ice cream, you can experience an outstanding hot and cold sensation. For an even more dramatic effect, pour 1 tablespoon of 151 proof rum and light it up!
How to Make Bananas Foster
Recipe Video
Recipe Ingredients
- 4 Bananas
- 3 tablespoons Sweet Butter, divided
- 1 teaspoon Cinnamon ground
- 2 tablespoons Brown Sugar
- ½ cup Orange Juice freshly squeeze
- 1 tablespoon fresh Lemon Juice
- 1 teaspoon grated Orange Peel
- ¼ cup Crème de Banana Liqueur
- 2 tablespoons Dark Rum
Recipe Instructions
- Cut bananas into ¼ inch slices.
- In a sauté' pan, heat butter, add the cinnamon, brown sugar, lemon and orange juice. Add the bananas and sauté until they are soft, 2 to 3 minutes. Add the Creme de Bananas and rum.
- Serve immediately over vanilla bean or coffee ice cream and zest an orange on top!
You can find the items below used in making this dish at our online store!
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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Hello! My wife and I watch one of your videos every night! We want to make the bananas fosters but we are alcohol free. Can you tell us if we should use essence of banana liqueur instead of Crème de Banane? Would you recommend a specific product?
Not sure about essence of banana, since I never used it! Just use some orange juice it work great! 😊
Absolutely fantastic in every way: watching, learning, making and enjoying!
Thank you so much for creating such a wonderful experience on so many levels!
My sincerest compliments to you; as a talented chef, fabulous teacher and a most pleasant, gregarious individual!
I think, and this is just my personal opinion, that your version is far better than Brennan’s — thanks for adding to my repertoire of recipes; my new favorite desert!
Chef what do you call the sauce of banana foster? What’s the name of the sauce? Thank you 🙂
do you flambe the entire pan? or each glass?
HI , CHEF I REALLY ENJOY YOUR COOKING LESSON
AND THE TECHNIQUES YOU HAVE SHARE TO US.
I T HAS NEVER BEEN BORING WATCHING IN THE KITCHEN
BECAUSE YOU ARE FUNNY AND CREATIVE. PLEASE, UPDATE
WITH ME . THANK YOU, SO MUCH YOU ARE SUCH AN INSPIRATION!
Thank you very much! 🙂
1st off, hats off to you Chef. I absolutely love you!!!!!
I’m allergic to oranges. Can you recommend any other juice that suits the banana in it’s place?
Apple juice works well! 😊
Hi Chef, this is the 2nd year I made the butter covered Turkey and the traditional gravy, I added your stuffing this year. This compliment I received is really yours:
My friend has a friend whose daughter owns a Casino in a Intl destination, they had a private chef from the casino prepare their Thanksgiving meal which was shared by my friend when she ate my meal today she said this is so much better than the private chefs meal!!! Thank you for making me desire to do more in my meal because you make it so simple and you are a blessing!
Thank you Sandi, it means a great deal to hear comments like yours. Thank you for being a subscriber!
I am the meat master in my family. I am preparing to produce Chateaubriand at home. Thank you, Chef Jean Pierre for schooling me.
Mercy Chef
Thank you John, I Love Chateaubriand! Great choice!