Why You’ll Love Banana Foster with Pecans & Caramel Recipe
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Takes just 15 minutes and one pan to make
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Warm caramelized bananas paired with cold, creamy ice cream
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Pecans add the perfect crunch and nuttiness
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Easy to make with pantry staples
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No flambé required for a restaurant-quality result
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Versatile enough for brunch, dessert, or a dinner party
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Customizable with or without rum
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Naturally gluten-free
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Great way to use ripe bananas
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Looks and tastes impressive with minimal effort
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
unsalted butter
brown sugar
ground cinnamon
bananas, sliced
chopped pecans, toasted
vanilla extract
optional dark rum
For Serving:
vanilla ice cream
caramel sauce
extra pecans or banana chips for garnish
Directions
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Toast chopped pecans in a dry skillet over medium heat for 2–3 minutes until fragrant. Set aside.
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In the same skillet, melt the butter over medium heat.
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Stir in the brown sugar and cinnamon, and cook until the mixture begins to bubble and thicken slightly.
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Add the banana slices and cook for about 1–2 minutes per side until caramelized but not mushy.
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Stir in the vanilla extract. If using rum, carefully pour it in and let it simmer for 1 minute.
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Add the toasted pecans back into the skillet and gently mix to coat with the sauce.
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Scoop vanilla ice cream into serving bowls.
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Spoon the warm banana-pecan caramel mixture over the ice cream.
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Drizzle with additional caramel sauce and garnish with banana chips or more pecans if desired. Serve immediately.
Servings and timing
Servings: 2
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Variations
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No nuts: Omit pecans for a nut-free version.
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Spiced: Add a pinch of nutmeg or ginger for extra warmth.
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Boozy: Use banana liqueur instead of rum for a stronger flavor.
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Vegan: Substitute vegan butter and non-dairy ice cream.
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Breakfast version: Serve over pancakes, waffles, or French toast.
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Extra caramel: Double the butter and sugar for a saucier finish.
Storage/Reheating
Banana Foster is best enjoyed immediately after making. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. Only add ice cream when ready to serve.
FAQs
What kind of bananas should I use?
Choose firm, ripe bananas — not overly soft — to keep their shape while cooking.
Can I skip the rum?
Yes, rum is optional. The dessert will still taste delicious without it.
How do I toast pecans?
Place chopped pecans in a dry skillet over medium heat. Stir frequently for 2–3 minutes until fragrant.
Can I use white sugar instead of brown?
Brown sugar adds a deeper flavor, but you can use white sugar in a pinch with slightly different results.
What’s the best ice cream flavor for this?
Vanilla is classic, but butter pecan or cinnamon ice cream also pairs beautifully.
Is flambé necessary?
Not at all! This version skips the flambé but still delivers rich, caramelized flavor.
Can I make this ahead of time?
You can prep the caramel and banana mixture ahead and reheat before serving, but it’s best served fresh.
What can I use instead of pecans?
Walnuts or almonds are great substitutes, or leave them out altogether.
Can I double the recipe?
Yes, just use a larger skillet and avoid overcrowding the bananas.
Can I make it dairy-free?
Yes. Use plant-based butter and a dairy-free ice cream to suit your dietary needs.
Conclusion
Banana Foster with Pecans & Caramel is the kind of dessert that feels luxurious yet is incredibly easy to prepare. In just 15 minutes, you can whip up a warm, gooey topping that transforms simple vanilla ice cream into something extraordinary. With toasted pecans, hints of cinnamon, and buttery caramel, this dessert is a delightful combination of textures and flavors that’s sure to impress — whether you’re entertaining or treating yourself.
