You Can Make This Banana Foster in Just 10 Minutes
Foster bananas have a reputation for being difficult. Newcomers to the retro dessert may not know much about it, other than that it’s a fancy-named dessert and that it’s set on fire – both of which seem a little intimidating. But it turns out making banana killer is an easy project that only takes about 10 minutes, from stove to mouth.
In fact, the Banana Foster is the pinnacle of dessert perfection due to its simplicity. It’s nothing more than sliced soft bananas drenched in warm toffee and rum sauce. Anyone who even remotely likes bananas will be smitten with them, and real banana heads will cry with unbridled excitement. Bananas add texture and flavor, but the sauce is poetry. The sweetness of brown sugar and molasses are combined with hints of spice and toffee of rum, all enveloped in the aroma of ripe banana. Top with a scoop of vanilla ice cream and you’ve made the perfect dessert.
You only need four ingredients to make this happen; any other flavors or spices can add zest, but it’s best to focus on the basics. First, toffee is a type of caramel made with brown sugar and a little bit of butter. To do this, start by adding butter and brown sugar to a large skillet. (I like to use a stainless steel pot because it allows me to see the color of the sauce more clearly, but you can use a dark pot or non-stick pan.) Melt the butter and sugar together over medium heat and stir occasionally. The mixture will look broken and coarse at first, but hold on: after two to three minutes, the sugar should bubble and look a little frothy.
Then add the bananas that have been peeled, separated and cut into three to four inch pieces. Gently roll them in the sugar syrup until they are crusty. I like to use bananas that have just turned completely yellow, because they are still firm and sweet enough, but not so ripe that they fall apart in the heat, and if you cut too small pieces, they will become soft too.
Let the bananas simmer in the sauce for about two minutes until they are soft. Add alcohol and ignite quickly. To do this safely, pour in alcohol, turn off the flame on the stove, and light it with a lighter or a long match. Be quick: you ignite the fumes that come from alcohol, and they quickly dissipate once heated. (If you’re confident in your flambé skills, you can light the smoke by tilting the pan towards your stove flame, but this is a more advanced move.) Let the flame die out on its own – this will take about 30 seconds. . Then turn the heat back on, stir gently, and cook the mixture for another minute to blend the flavors of the sauce.
The classic version of Foster bananas uses dark rum. I followed this recommendation and would gladly drown in this sauce. My advice is to use a good rum – one that you really like to drink. Cooking alcohol only enhances the flavor, so if you don’t like drinking Bacardi, don’t insult your bananas with it. Alternatively, whiskey or brandy also goes well with toffee, or you can keep it for the whole family and use nothing more than a teaspoon of vanilla extract.
My recommendations for tools and ingredients for the best banana growing:
- Large stainless steel pan that heats evenly: All-Clad 10-inch pan
- A dark rum that pairs well with desserts: Diplomatico Rum Reserva Exclusiva
- A Lighter That Protects Your Hands: The BIC Long Universal Lighter
The recipe below adds a few simple accents including salt, vanilla extract and a pinch of cinnamon. For the finishing touch, serve with a scoop of vanilla ice cream and rush to eat it before it all melts. Luckily, losing a race leaves you with toffee cream sauce, so you’re actually still the winner.
Simple Banana Foster
Ingredients:
- 6 tablespoons butter
- ¾ cup brown sugar
- ¼ teaspoon salt
- 2 large bananas, peeled, sliced lengthwise and cut into 2 or 3 inch chunks
- 3 oz dark rum (or ¼ cup + 2 tablespoons)
- ¼ teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional)
Add the butter, sugar, and salt to a large skillet and cook over medium heat, stirring occasionally, for about two minutes, or until the sugar has dissolved and the mixture begins to bubble and foam. Add the banana pieces and roll them in the sugar sauce until well coated. Cook bananas for about two minutes or until they are soft.
Add rum and light the vapors of alcohol. (Turn off gas burner before pouring alcohol, for added safety). Let the flames die out naturally, about 30-40 seconds. Turn the heat back on and cook the mixture for another minute, stirring the sauce gently. Turn off heat and stir in vanilla and cinnamon. Serve with ice cream or cakes, top with waffles or French toast, or eat them straight from the pan.