Paula Deen Bananas Foster

Paula Deen Bananas Foster takes 25 minutes and just butter, brown sugar, bananas and dark rum to make a warm, caramelized skillet dessert that serves 4. It's an easy flambe dessert for date night, holiday table dinners or Sunday dinner, and it comes together in one skillet.

Cook the bananas until they caramelize on both sides before the rum goes in, because that browned sugar coating is the whole sauce. Add the rum too early and you get pale, soft bananas swimming in thin syrup.

Paula takes the pan off the heat before pouring in the rum, then returns it to the stove to light the flame. Lighting it on a gas burner or with a long lighter lets the alcohol burn off completely, so the sauce tastes rich and not harsh.

Paula Deen Bananas Foster

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

390

kcal

Bananas turn soft and sticky in a butter and brown sugar caramel, then a quick flambe with dark rum deepens the sauce. Spooned warm over cold vanilla ice cream or pound cake, the contrast is the best part.

Ingredients

• 1/4 cup dark rum
  

• 4 peeled, halved and cut lengthwise bananas
  

• 1/2 cup brown sugar
  

• 1 stick Butter
  

• (optional) ice cream
  

• (optional) pound cake
  

Directions

• Melt the butter: Melt 1 stick butter in a large skillet over medium-high heat. Then stir in 1/2 cup brown sugar with a wooden spoon until it blends into a smooth sauce.
• Caramelize the bananas: Add the 4 peeled bananas, halved and cut lengthwise, and cook until caramelized on both sides. Turn them gently so they hold their shape while the sauce bubbles around them.
• Add the rum: Move the pan off the heat and pour in 1/4 cup dark rum. Then return the pan to the stove so the rum can catch a flame from the gas burner or a long lighter.
• Flambe the bananas: Stand back when the rum ignites, because the flame will shoot up above the pan. Let it die down on its own so the alcohol cooks out.
• Serve warm: Spoon the bananas and sauce over vanilla ice cream, a slice of pound cake, or both. Serve right away while the sauce is still warm and the ice cream is cold.

Tools for this recipe

• OXO wooden spoon set, Zeroll original ice cream scoop. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make Bananas Foster without alcohol?

Yes, you can skip the rum and just let the bananas simmer in the butter and brown sugar sauce. You lose the flambe and some of the deep flavor, so a splash of vanilla or a little extra brown sugar helps make up for it.

How ripe should the bananas be?

Use bananas that are ripe but still firm, with yellow peels and few brown spots. Very soft bananas turn mushy once they hit the hot skillet, so they won't hold their shape through the caramelizing.

Can I make this ahead of time?

It's best made right before serving, since the bananas soften and darken as they sit. If you need to prep ahead, peel and slice the bananas just before cooking so they don't brown on the counter.

Is it safe to flambe on an electric stove?

Paula lights the rum from a gas stove or with a long lighter, and a long lighter also works over an electric burner. Keep your face and sleeves back, pull the pan off the heat before adding the rum, and keep a lid nearby to smother the flame if needed.

What's the most common mistake with Bananas Foster?

Pouring the rum into the pan while it's still over the flame is the big one, since that can cause a sudden flare-up. Take the pan off the heat first, add the rum, then return it to the burner to light it.