Cooking with Karl: Bananas Flambé

If you’re looking for a dessert that is simple, quick, and able to stand with the best of them, Bananas Foster—also known as Bananas Flambé—is for you.

Invented at Brennan’s Restaurant in New Orleans in 1951, where it’s still prepared tableside, this classic combines brown sugar, butter, and cinnamon with a splash of rum to create a rich, velvety sauce. Bananas are quickly sautéed, then flambéed with a final pour of rum before being served over a scoop of vanilla ice cream. The warm sauce melts into the ice cream, creating one of America’s truly great desserts.

Simple, rich, and delicious—with a dramatic finish—this is a dessert your guests won’t forget. Just make sure they’re watching when you light the rum for the grand finale.

And don’t worry—the flame burns off the alcohol, so even the kids can enjoy this one.

Here’s how to make it:

Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 4

Ingredients

• 4 T unsalted butter
• ½ t cinnamon
• 1 C brown sugar
• 1.5 oz banana liqueur (if available)
• 3 oz dark rum, divided
• 4 bananas (not overly ripe)
• Vanilla ice cream

Directions

1. Gather all ingredients—this recipe comes together quickly.
2. Slice the bananas in half lengthwise, then cut each piece in half crosswise.
3. Place a large sauté pan over medium-low heat.
4. Add two scoops of ice cream to each shallow bowl and set aside.
5. Add the butter to the pan and melt.
6. Stir in the brown sugar and cinnamon until smooth.
7. Add half of the rum and the banana liqueur (if using), stirring to combine.
8. Add the bananas and cook for about 2 minutes per side.
9. Pour in the remaining rum and carefully ignite with a lighter.
10. Once the flame subsides, place four banana pieces over each serving of ice cream.
11. Spoon the sauce generously over the top and serve immediately.