This classic New Orleans dessert is perfect for your Mardi Gras celebration. Who wouldn’t love their own individual bananas foster full of buttery, rum flavor?
1 tablespoon salted butter
3 tablespoons dark brown sugar
¼ teaspoon vanilla
1 tablespoon chopped toasted pecans
⅛ teaspoon cinnamon
1 banana, sliced lengthwise
2 tablespoons dark rum
1 tablespoon banana liqueur (optional)
1 scoop vanilla ice cream
In a 6 ½-inch cast iron skillet, melt the butter over medium heat. Stir in the brown sugar and cook, stirring often, until the sugar dissolves – about two minutes.
Add the vanilla, pecans, and cinnamon. Stir until well combined.
Place the bananas, sliced side up, in the skillet, and cook for two minutes.
Gently turn the bananas so the sliced side is facing down. Continue to cook for another two minutes.
Remove the skillet from the heat and pour in the rum and banana liqueur. Slightly tilt the skillet away from you. Use a long match or long neck lighter to carefully ignite the rum. Keep a fire extinguisher nearby and the skillet lid in case you need to extinguish the flame.
Allow the fire to burn out in the pan and spoon the sauce over the bananas.
Add a scoop of ice cream. Enjoy immediately.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Creole/Cajun
Keywords: individual bananas foster, Mardi Gras, individual desserts, copycat recipes, restaurant recipes,