Why You’ll Love Brennan’s Houston Bananas Foster Recipe
This recipe delivers a timeless dessert that’s both elegant and comforting. It combines tender caramelized bananas with a buttery rum‑kissed sauce that’s perfect over cold vanilla ice cream. The tableside flair of flambéing adds excitement to any dinner party or special occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
½ cup unsalted butter
1 cup packed brown sugar
6 tablespoons light or dark rum, divided
4 ripe bananas, peeled, sliced lengthwise and halved into quarters
½ teaspoon ground cinnamon
4 scoops vanilla ice cream
Directions
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In a flat sauté pan or medium skillet, melt the butter with the brown sugar and 2 tablespoons of rum over medium‑high heat, stirring until combined.
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Add the banana pieces and lightly prick them with a fork. Sauté for about 1 minute, until they begin to soften.
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Tilt the pan to heat the top half, then remove it from the heat. Pour the remaining rum over the bananas.
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Carefully ignite the rum with a long match or lighter to flambé. Gently shake the pan and sprinkle cinnamon into the flames for a spark effect.
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When the flames die down, spoon the bananas and sauce over scoops of vanilla ice cream.
Servings and timing
Servings: 4
Prep time: 5 minutes
Cook time: 2 minutes
Total time: 7 minutes
Variations
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Alcohol-free version: Replace rum with apple juice or banana extract diluted in water for a kid-friendly twist.
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Nutty addition: Add chopped pecans or walnuts for a crunchier texture.
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Spiced twist: Introduce a pinch of nutmeg or allspice to enhance the warm flavors.
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Coconut version: Serve over coconut ice cream and sprinkle with toasted coconut flakes.
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Chocolate drizzle: Finish with a light chocolate sauce drizzle for an added layer of richness.
Storage/Reheating
Leftovers are best stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat to warm the sauce and bananas without breaking them down. Ice cream should be added fresh when serving.
FAQs
What type of bananas should I use?
For best results, choose ripe but firm bananas so they caramelize without becoming mushy.
Can I skip the flambé step?
Yes. If you prefer not to use flame, simply add the rum and simmer until the alcohol cooks down and the sauce thickens.
Is this dessert suitable for kids?
If you omit the alcohol or use a non‑alcoholic substitute, it becomes kid‑friendly.
Can I make the sauce ahead of time?
You can prepare the sauce without bananas and refrigerate it. Reheat gently before adding bananas to serve.
What can I serve besides vanilla ice cream?
Try it over French toast, waffles, crepes, or even pound cake for a twist.
Can I use dark rum instead of light rum?
Yes. Dark rum adds a deeper, richer flavor to the sauce.
Is banana liqueur necessary?
Traditional recipes include banana liqueur, but you can skip it if you prefer a simpler flavor.
How do I prevent the bananas from getting too soft?
Use firm bananas and cook them only briefly until they just begin to soften.
Can I add spices?
A pinch of nutmeg or extra cinnamon can enhance the flavor, but it’s optional.
What’s the origin of Bananas Foster?
Bananas Foster originated in New Orleans in the early 1950s and became famous for its dramatic rum flambé and rich sauce.
Conclusion
Brennan’s Houston Bananas Foster is a show‑stopping dessert that’s surprisingly easy to make at home. Its combination of caramelized bananas, buttery brown sugar sauce, and classic vanilla ice cream creates a memorable finale to any meal. With simple ingredients and quick prep, this is a dessert worth returning to again and again.
Brennan’s Houston Bananas Foster
Brennan’s Houston Bananas Foster is a rich, flambéed dessert made with ripe bananas, brown sugar, butter, rum, and banana liqueur, served over vanilla ice cream. A classic New Orleans-style dish with a Texan twist.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Flambé
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/4 cup butter
- 1 cup brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/4 cup banana liqueur
- 4 bananas, peeled and sliced lengthwise and then halved
- 1/4 cup dark rum
- 1 pint vanilla ice cream
Instructions
- In a large skillet over medium heat, melt the butter.
- Add brown sugar and cinnamon, and stir until the sugar dissolves and the mixture is bubbly.
- Stir in banana liqueur and cook for about 1 minute.
- Add the banana slices and cook for 2-3 minutes, spooning the sauce over the bananas.
- Remove the skillet from heat and carefully add the dark rum.
- Return the skillet to heat and ignite the rum using a long lighter or match (stand back while flambéing). Let the flames subside.
- Spoon the sauce and bananas over bowls of vanilla ice cream and serve immediately.
Notes
- Use ripe but firm bananas to prevent them from becoming mushy.
- Exercise caution when flambéing — keep a fire extinguisher nearby.
- This dish is best served immediately for the warm-cold contrast with ice cream.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 40g
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
