Bananas Foster Recipe – Delicious Over Vanilla Ice Cream!
Today I’m going to show you how I made one of the most popular desserts at my Restaurant! It may be different from how other people make Bananas Foster, but don’t let this discourage you from trying this recipe.
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
- 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
- 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!
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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! 🙂
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.
Thank you John, I Love Chateaubriand! Great choice!