Homemade Bananas Foster?

I make it all the time but I don’t know if I actually do it right.

Melt butter and brown sugar in a skillet.
Drop in bananas.
Add bourbon
Catch it on fire
Pour over ice cream.

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Melt butter and brown sugar in a skillet. Drop in bananas. Add bourbon Catch it on fire Pour over ice cream.

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Same here but using rum. Also, less is more when it comes to the butter. Too much butter and the bananas will end up too mushy.

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traditional uses rum and banana liquer.

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Correct. I use 2/3's to 1/3, rum vs. banana liquor.

FWIW, here's my recipe...

Cut the bananas in half longways and in the middle.

Heat large pan with butter and brown sugar.

After this begins to bubble and brown sugar has thoroughly melted into syrup, add Banana liqueur. Let this reduce some.

Add bananas and brown until soft.

Add brandy and flame.

Spoon bananas and pan sauce over high quality french bean vanilla ice cream.

If you want to make the show, spoon over ice cream while still flaming. I prefer to flame it until straight brandy alcohol flavor has burned off a bit leaving sweet taste. Most restaurants don't spend the time getting the brown sugar and banana to carmelize a bit, nor do they cook the alcohol down any - hence it tastes like raw banana and straight brown sugar with a shot of brandy.

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once sugar is melted try adding a hand full of pecans right before the bananas. every thing else the same.

You Welcome

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That does sound good. Especially if those pecans were already roasted. Good idea.

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once sugar is melted try adding a hand full of pecans right before the bananas. every thing else the same.

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I like this idea. Will try it next time. Im a big B.Foster fan.

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Some cinnamon too.

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PROTIP: if trying to impress, toss a fingerful of cinnamon into the flames after igniting the rum

bask in the adulation of your magic trick

I make it fairly often. It is really simple.


1 stick butter
1/4 cup rum (pref dark but light will do)
3/4 cup packed brown sugar (again pref dark but light is fine)
1/4 cup heavy cream
2 bananas

This is the most basic recipe that I started with. I now add a little vanilla and almond extract with the cream along with pecans with the bananas. I have never used cinnamon. I might try that next time.


Melt butter over medium hi heat.


Toss in brown sugar and mix it up. It will get bubbly.


As such. When the whole thing gets homogenous and bubbly, add the rum. IF YOU USE A GAS STOVE TURN OFF THE FIRE BEFORE YOU ADD THE RUM. It will sizzle and pop and all around be scary to mess with the first time you do this. Immediately after swirling in the rum, flambé it.


Make sure you have flame clearance. It can jump about 2 feet high when the flame hits. It will not explode so don’t drop the pan. The flame will last about 15 seconds, maybe a touch more or less.




When the flame dies, add the cream and stir to incorporate.


Add bananas and simmer on low for a couple of minutes. Not too long or the bananas will get mushy.




My favorite use is over cheesecake or good pancakes.

A very good recipe . It multiplies well. This is two servings.
I always cook a double or triple recipe.


2 T brown sugar
1 T butter
1 banana
1 oz rum (I prefer dark)
1/2 oz banana liqueur
Dash of cinnamon

Method

Over medium/med-high heat, melt the butter and brown sugar together. Add the sliced banana.( I slice the banana lengthwise, and then cut each slice in half...two quarters per serving).Saure the banana for 30-45 seconds.
Add the alcohol and light it to burn off. Shake the pan to reduce the sauce. Sprinkle with cinnamon and serve with a scoop of vanilla.

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guess that one guy at Commander’s might know better than you about the correct liquors?

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