Bananas Foster


Preparation info

  • Difficulty


  • Serves


Appears in

La Varenne Pratique

By Anne Willan

Published 1989

  • About

This is a favorite dish in New Orleans, named after a local personality of the 1950s. For tableside presentation, a chafing dish and table burner can be used.


  • ¼ cup/40 g raisins
  • cup/75 ml light or dark rum
  • ¼ cup/60 g unsalted butter
  • ¼ cup/50 g brown sugar
  • 4 ripe bananas, peeled and sliced lengthwise
  • ¼ tsp ground cinnamon
  • 1 qt/1 l vanilla ice cream
  • ¼ cup/25 g slivered almonds, toasted


  1. Soak the raisins in the rum to plumpen them. Melt the butter in a frying pan. Add the brown sugar and heat gently, stirring until the sugar has melted, about 2 minutes. Add the bananas and cook until tender, 3-5 minutes, turning once with a spatula. Sprinkle the bananas with cinnamon.
  2. Pour the rum and raisins over the bananas and flambé them, basting the fruit with the sauce until the flames subside.
  3. Transfer the banana slices to four plates. Top with the vanilla ice cream, spoon over the rum and raisin sauce, sprinkle with almonds and serve at once.