Rum Bananas

Butter, brown sugar, cinnamon, bananas, rum, fire. That’s the whole recipe. Fifteen minutes from cold pan to flaming dessert.

This is a stripped-down bananas Foster with no vanilla, no banana liqueur, no ice cream in the recipe itself (though a scoop on the side never hurts). The simplicity means each ingredient has to pull its weight. The butter browns slightly in the pan, the sugar melts into a caramel, and the cinnamon blooms in the heat.

Brown the bananas on both sides before adding the rum. When you pour the rum in and ignite it, the alcohol burns off in a dramatic blue flame that caramelizes the sugars even further. The pan sauce left behind is liquid gold: buttery, boozy, and sweet. Spoon it generously.

Chef Tips

• Use firm bananas. Overripe bananas fall apart the second they hit the hot pan. You want them ripe but still holding their shape.
• Warm the rum first for an easier ignite. Pour it into the pan, let it heat for a few seconds, then carefully light with a long match or lighter. Stand back.
• Tilt the pan away from you when igniting. The flame shoots up quickly and can be startling the first time.
• The flame dies on its own when the alcohol burns off. Don’t try to blow it out. Just wait.

Variations

• Dark rum upgrade: Dark rum adds deeper molasses flavor compared to white. Both work, but dark rum is richer.
• Add vanilla ice cream: Serve over a scoop for a full bananas Foster experience.
• Orange zest: Add a strip of orange peel to the butter while it melts for a citrus undertone.