Bananas Foster Recipe

I've made this twice now, first time used rum flavoring and 2nd time used Meyer's Dark Rum. I thought it was a little too liquid using 3-1/2 T of rum, but my family loved it just as it was. It served our family of 3 generously. The flavor is rich and addictive.

Incredible! I made this for friends and they raved about it! One friend said this was the best dessert she has had in her life! I used rum extract in place of rum. I looked up the substitution on the web and found out 1 Tbsp. Rum = 1 tsp. rum extract plus 2 tsp. water. I used these measurements and it tasted perfect!

Awesome!!!....and so simple. Be sure to only "warm" the bananas in the sauce, otherwise bananas wil be too mushy.

Wow, this could not be easier to make! It is also delicious. I eliminate the walnuts for serveral reasons. First, I do not believe that Banana Foster typically includes walnuts, and secondly we just prefer a smooth texture. I have also made this with brandy as well and then flambe the desert, dramatic! Use dark rum, it adds a little more flavor.

Wowwed our Bed and Breakfast guests.!!! I toasted the walnuts separately, then served the bananas and sauce over cream cheese stuffed french toast and garnished it with whipped cream. It was sooo good!

Absolutely amazing! I too cut down the amount of sugar quite drastically to about 1/3 to 1/2 of what was called. I made the sauce without rum, so I added water instead and just cooked it a little longer to thicken it up. I also cut up my bananas so they were bite size... WOW! Ice cream never tasted so good. I will certainly be making this again!

I used this recipe to top a banana cake with butterscotch whipped cream frosting. I quadrupled the recipe, and poured the sauce over the sliced bananas on a sheet pan. I put them in the oven at 350 for 6-7 minutes until they were soft and bubbly. Once they cooled I strained the sauce into a saucepan and set it back on the heat, reducing and darkening it. I added the bananas onto the top of the cake evenly, and then drizzled the dark rum sauce on top of it. Everyone loved it, and I'll definitely be making it again.

Edits that I made, but you don't have to: I doubled the vanilla, I used light brown sugar, I used 4 ounces of very expensive wheated Kentucky bourbon whiskey, I allowed the mixture to bubble for 6 to 7 minutes instead of just a few (stirring frequently), and I allowed the bananas to remain in the skillet (turning a few times to coat) for 4 to 5 minutes. This was an amazing dish. I highly recommend it!

I loved this recipe. I doubled the caramel sauce though and added a touch of cream to it to make it velvetly and delicious. Also you cant go wrong with a dash of salt to contrast the sweetness

I had no rum so I used Cointreau. Awesome flavor! I also flambéed it for fx.

Outstanding! I added the rum last and ignited it. Much better that way.

Have made this dessert numerous times, and the family loves it!

I was influenced by the recipe & dessert so I put it on my restaurant menu

My family and I loved this recipe. We like ours a little more boozy so we added extra rum.

I made this , over banana bread french toast !! It was the Bomb !!!!!

This turned out better than I expected.

I’m officially adding this to my favorites.

great instead of ice cream put over pancakes. Also made without rum . and served over Gingerbread pancakes.

Incredibly delicious.

So delicious! Only had light brown sugar & skipped the alcohol added pecans its what I had so simple & yummy