Recipes

Bananas Foster

John Besh plays with fire to make the beloved boozy dessert
26 Ratings
100% would make again
Bananas Foster
Photo: Dave Katz/Tasting Table 

New Orleans has been importing bananas and rum for ages, so it's no surprise that John Besh features this dessert in his new cookbook—and it may arguably be the best version we've ever had. If the ingredients alone aren't convincing enough to indulge in, then setting the booze on fire always grabs attention. Besh suggests this flambé step is optional, but that serving the dessert with vanilla ice cream is not. We happily agree.

To learn more, read "Best of the Besh."

Bananas Foster

Recipe adapted from "Besh Big Easy: 101 Home Cooked New Orleans Recipes," by John Besh (Andrews McMeel Publishing)

Yield: 6 to 8 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients

8 tablespoons unsalted butter

½ cup lightly packed dark brown sugar

3 tablespoons orange juice

1 teaspoon ground cinnamon

Pinch ground nutmeg

6 bananas, peeled and halved lengthwise, then crosswise

½ cup dark rum

1 quart vanilla ice cream, to serve

Directions

1. In a large skillet, heat the butter and brown sugar over high heat, stirring often, until they have melted into a caramel, 2 minutes. Reduce the heat to medium high and cook, stirring constantly, until the sugar is completely melted and the butter starts to smell nutty, 3 minutes.

2. Stir in the orange juice, cinnamon and nutmeg, then add the bananas. Continue to cook, gently stirring the bananas and spooning sauce over them to coat, 3 minutes more.

3. Remove the pan from the heat and, holding the skillet away from you, carefully add the rum. Using a kitchen torch or match, carefully light the rum mixture on fire, burning off the alcohol.

4. Serve immediately in individual bowls, spooning the sauce over the bananas, and top with a scoop of vanilla ice cream.

Help Other Cooks By Rating and Leaving a Comment Below
Rate this recipe:
Would you make this recipe again?

LET’S DISCUSS:

Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere
X Share on FB →