Banana Foster with Pecans & Caramel – A Warm, Bistro-Style Dessert
A rich, Southern-style dessert featuring caramelized bananas, toasted pecans, and a buttery caramel rum sauce — best served warm over vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
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3 ripe bananas, sliced
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½ cup pecans, toasted
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½ cup brown sugar (divided)
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¼ cup unsalted butter (divided)
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¼ cup heavy cream
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½ tsp vanilla extract
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¼ tsp cinnamon
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2 tbsp dark rum (or vanilla extract)
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Pinch of salt
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Vanilla ice cream, for serving
Instructions
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Toast pecans in a dry skillet for 3–5 minutes. Set aside.
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In a saucepan, melt ¼ cup butter. Add ¼ cup brown sugar and cinnamon. Stir until bubbly.
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Add cream, vanilla, and salt. Stir until thickened. Remove from heat.
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In a large skillet, melt 2 tbsp butter. Add bananas and cook until golden.
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Add ¼ cup brown sugar and rum. Carefully ignite to flambé or cook off the alcohol.
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Add pecans and stir gently. Drizzle in caramel sauce.
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Serve over vanilla ice cream immediately.
Notes
Swap rum for cider or vanilla extract for a non-alcoholic version. Pairs well with pancakes, waffles, or pound cake.