With Mardi Gras just days away, I thought I’d practice my flambe skills and whip up Bananas Foster, a classic New Orleans dessert.
Fat Tuesday AKA Mardi Gras is upon us. Going into this Lenten season, I’m toying with giving up my guilty pleasure, cookie dough, or maybe sweets altogether. There is one last day to gorge, so it’s the perfect time to make a traditional New Orlean’s dessert.
This easy, yet decadent bananas Foster was created in 1951 by Paul Blangé at Brennan’sRestaurant. Their recipe uses banana liqueur along with the rum, but I elected to use vanilla extract instead (my palate is forever scarred after taking liquid banana Dramamine before our family vacations. I’m sooooo wary of banana flavored anything).
Tips for Making Bananas Foster
This is one simple, delectable dessert, but it takes some patience. Bananas are sliced and sauteed in a mixture of butter, cinnamon and dark brown sugar along with some pecans.
- My brown sugar didn’t melt into a smooth sauce, but no worries. The taste was uncompromised. Next time, though, I’ll lower the heat and give the sugar a bit more time to dissolve.
- For the grand finale, rum and vanilla are added to the pan. With a flick of my lighter, the dessert is flambéed for a dramatic effect right before serving.
- Be very careful, though, as the flames shoot high and nobody needs a kitchen fire! Or singed eye lashes.
- Spooned over vanilla ice cream, these boozy and caramelized bananas will impress your guests.
I’m rethinking my view on banana desserts as this flambeed Bananas Foster was marvelous. If you’re a fan of banana desserts, try this Banana Pudding Poke Cake, too!
More Easy Mardi Gras Recipes You Might Enjoy:
- Hot Louisiana Shrimp Dip by Sprinkles and Sprouts
- Mardi Gras Muffaletta Dip by For the Love of Food
- Bananas Foster French Toast by A Mind “Full” Mom
- Blackened Shrimp Pasta by Seduction in the Kitchen
- Chicken and Shrimp Gumbo by The Freshman Cook
- Creole Beef and Rice Bowls by Renee’s Kitchen Adventures
- Easy Shrimp and Grits Recipe by Life Tastes Good
- Overnight Muffuletta Sandwich by A Kitchen Hoor’s Adventures
- Slow Cooker Jambalaya by The Crumby Cupcake
- Creole Potato Salad by Cosmopolitan Cornbread
- Red Beans and Rice by Cindy’s Recipes and Writings
- Mardi Gras Cheese Ball by Hezzi-D’s Books and Cooks
- New Orleans Mardi Gras Beignets by Big Bear’s Wife
- Pecan Praline Cookies by Sunday Supper Movement
- White Chocolate-Raspberry Bread Pudding by Gourmet Everyday
The classic New Orleans dessert. Adapted from Allrecipes.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Saute
- Cuisine: American
- 1/4 cup butter
- 2/3 cup dark brown sugar
- 1/2 teaspoon cinnamon
- 3 bananas, peeled, then cut on the diagonal
- 1/4 cup pecan halves
- 1 1/2 teaspoons vanilla
- 3 1/2 tablespoons dark rum
- Vanilla ice cream, to serve
- In a large skillet over medium heat, melt butter. Add sugar and cinnamon and mix to combine. When mixture starts bubbling, continue cooking till sugar dissolves; add bananas and pecans. Spoon sugar syrup over bananas and cook till bananas are hot, only a couple minutes. Add vanilla and rum, and using a lighter, ignite alcohol if desired (be VERY careful as flames will shoot high!).
- Serve over ice cream.