Bananas Foster with Dark Rum Caramel and Vanilla Ice Cream

Steps

1. Step 1

   Scoop the vanilla ice cream into 4 bowls and put them in the freezer while you make the sauce. Peel the bananas, cut each in half lengthwise, then cut each half crosswise so you have 16 pieces. Measure the rum and the banana liqueur into small cups and set them near the stove, away from the flame.

   10 min

   • 4 firm-ripe bananas
   • 2 tbsp banana liqueur
   • 1/4 cup dark rum
   • 1 quart vanilla ice cream
2. Step 2

   Melt the butter in a large skillet over medium heat. Stir in the brown sugar, cinnamon and salt and cook, stirring, until the sugar is dissolved and bubbling into a smooth caramel, 2 to 3 minutes.

   3 min

   • 4 tbsp unsalted butter
   • 3/4 cup dark brown sugar
   • 1/2 tsp ground cinnamon
   • 1 pinch salt
3. Step 3

   Add the banana pieces cut side down and spoon the caramel over them. Simmer until they soften slightly and the sauce thickens, 2 to 3 minutes, turning them once with a spoon.

   3 min

   • 4 firm-ripe bananas
4. Step 4

   Pour in the banana liqueur and let it bubble for about 30 seconds. Turn off the burner, pull the pan back from the heat, and pour in the rum. Keep your face and sleeves clear, then carefully touch a long match or lighter to the edge of the pan to ignite the rum. Let it burn off on its own, 30 to 45 seconds, tilting the pan gently to baste the bananas. (If you'd rather not flame it, simply simmer the rum for 1 to 2 minutes to cook off the alcohol.)

   2 min

   • 2 tbsp banana liqueur
   • 1/4 cup dark rum
5. Step 5

   Once the flame dies out, swirl the pan to bring the sauce back together. Spoon the hot bananas and caramel over the bowls of ice cream and serve right away.

   2 min

   • 1 quart vanilla ice cream

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026