Classic Southern Banana Foster with Rum Caramel Sauce
This classic Southern dessert features ripe bananas sautéed in a rich, buttery rum caramel sauce, finished on the stovetop for a warm, indulgent treat perfect for any occasion. Serve over vanilla ice cream or alone for a comforting, flavorful finish to your meal.
Ingredients
Check ingredients as you go.
- Sauce
- Main
- Sauce
- Serving
Let’s make it
Sauce
In a large skillet over medium heat, melt 2 tablespoons of the unsalted butter. Add the light brown sugar and ground cinnamon, stirring gently until the sugar dissolves and forms a smooth caramel sauce, about 3 minutes.
Main
Add the banana halves to the skillet, placing them cut-side down. Cook for about 2 minutes until golden and caramelized, then carefully flip and cook the other side for an additional 1-2 minutes until tender but still holding shape.
Sauce
Remove the skillet from heat and carefully add the dark rum. Return the skillet to medium heat and, if desired, ignite the rum with a long lighter or carefully tilt the pan to flambé. Allow the flames to subside naturally, cooking the sauce for another minute to blend flavors.
Sauce
Remove the skillet from the heat. Stir in the remaining 2 tablespoons of butter and the vanilla extract if using, swirling the pan gently to create a glossy, rich caramel sauce coating the bananas.
Serving
Serve the bananas warm immediately on dessert plates drizzled with the rum caramel sauce. Optionally, add a scoop of vanilla ice cream to each serving for a classic presentation.
Tips & notes
Use ripe but firm bananas for best texture; avoid overly mushy bananas. When flambéing, keep a lid nearby to smother flames if needed and always use caution. Serve immediately to enjoy the best warm caramel flavor with the ice cream.
Saving it for later
Store leftover bananas and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to avoid breaking the bananas.
Reheating
Reheat gently in a skillet over low heat, stirring the sauce occasionally to prevent burning. Serve warm; avoid microwave reheating to maintain sauce texture.
