Banana Foster Ice Cream Sundae
Banana Foster Ice Cream Sundae
Ingredients
For the Bananas Foster
- 4 large ripe bananas, peeled and sliced lengthwise, then halved crosswise
- 1/4 cup unsalted butter
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 cup dark rum, optional
- 1 tablespoon banana liqueur, optional
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
For Serving
- 4 cups vanilla ice cream
- 1 cup whipped cream, for topping, optional
- 1/4 cup chopped pecans, for topping, optional
Instructions
- 1
Prepare the bananas by peeling and slicing each banana lengthwise, then halving them crosswise. Set aside.
⏱️ 3 min
- 2
In a large skillet or sauté pan, melt the unsalted butter over medium heat. Once melted, add the packed light brown sugar, ground cinnamon, and salt. Stir constantly until the sugar dissolves and the mixture is bubbly and smooth, about 2 to 3 minutes.
⏱️ 4 min
- 3
Carefully add the sliced bananas to the skillet, arranging them in a single layer if possible. Cook for 1 to 2 minutes on each side, just until they begin to soften and are coated in the sauce. Be careful not to overcook them; they should still hold their shape.
⏱️ 3 min
- 4
If using, remove the skillet from the heat and carefully add the dark rum and banana liqueur. Return the pan to the heat. If you are comfortable with flambéing, carefully ignite the rum with a long match or lighter. Allow the flames to subside completely, shaking the pan gently. If not flambéing, simply cook for an additional minute to burn off the alcohol.
⏱️ 2 min
- 5
Remove the skillet from the heat and stir in the vanilla extract. The sauce should be thick and glossy.
⏱️ 1 min
- 6
To serve, place 1 cup of vanilla ice cream into each of four serving bowls. Spoon the warm bananas foster and sauce generously over the ice cream. Top with whipped cream and chopped pecans, if desired. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Banana Foster Ice Cream Sundae
Ingredients
For the Bananas Foster
- 4 large ripe bananas, peeled and sliced lengthwise, then halved crosswise
- 1/4 cup unsalted butter
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 cup dark rum, optional
- 1 tablespoon banana liqueur, optional
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
For Serving
- 4 cups vanilla ice cream
- 1 cup whipped cream, for topping, optional
- 1/4 cup chopped pecans, for topping, optional
Instructions
- 1
Prepare the bananas by peeling and slicing each banana lengthwise, then halving them crosswise. Set aside.
⏱️ 3 min - 2
In a large skillet or sauté pan, melt the unsalted butter over medium heat. Once melted, add the packed light brown sugar, ground cinnamon, and salt. Stir constantly until the sugar dissolves and the mixture is bubbly and smooth, about 2 to 3 minutes.
⏱️ 4 min - 3
Carefully add the sliced bananas to the skillet, arranging them in a single layer if possible. Cook for 1 to 2 minutes on each side, just until they begin to soften and are coated in the sauce. Be careful not to overcook them; they should still hold their shape.
⏱️ 3 min - 4
If using, remove the skillet from the heat and carefully add the dark rum and banana liqueur. Return the pan to the heat. If you are comfortable with flambéing, carefully ignite the rum with a long match or lighter. Allow the flames to subside completely, shaking the pan gently. If not flambéing, simply cook for an additional minute to burn off the alcohol.
⏱️ 2 min - 5
Remove the skillet from the heat and stir in the vanilla extract. The sauce should be thick and glossy.
⏱️ 1 min - 6
To serve, place 1 cup of vanilla ice cream into each of four serving bowls. Spoon the warm bananas foster and sauce generously over the ice cream. Top with whipped cream and chopped pecans, if desired. Serve immediately.
⏱️ 2 min