Bananas Foster

These bananas cooked with a citrusy brown sugar and rum sauce and topped with crispy pecans are so good, we eat this dessert straight from the pan.

Bananas Foster

Victor Protasio / Food Styling by Torie Cox / Prop Styling by Josh Hoggle

Active Time:
25 mins
Total Time:
55 mins
2 servings

If you are looking for a decadent and rich dessert for two that comes together in just minutes, this is it. The rum, cinnamon, orange, and brown sugar will make your kitchen smell heavenly as you cook the sauce. The bananas are tender, but aren’t so soft that they fall apart in the pan, and the sweet spiced glaze on the pecans makes them extra crunchy after they are toasted. You will have leftover pecans, but they make a nice bar snack or topping on a salad, and will keep in an airtight container for up to a week. 

Once you start cooking the sauce, things go very quickly, so have all your ingredients prepped and ready to go into the skillet before you start — you’ll even want your ice cream out and ready to go in the pan. You can double or triple this recipe for a larger group; scoop the ice cream ahead of time and keep the scoops on a plate or tray in the freezer so you can transfer them to the skillet with the hot sauce immediately and serve the bananas before they soften. We love how the ice cream melts into the sauce, making you want to take a bite immediately.


  • Cooking spray

  • 1 large egg white

  • 1/4 teaspoon kosher salt

  • 1/2 cup packed light brown sugar, divided

  • 1 tablespoon orange zest (from 1 orange), divided, plus additional zest for garnish (optional)

  • 3/4 teaspoon ground cinnamon, divided

  • 2 cups pecan halves

  • 1/4 cup unsalted butter

  • 1 teaspoon vanilla bean paste

  • 1/4 cup (2 ounces) dark rum (such as Kirk and Sweeny)

  • 2 large (6 to 7 ounces each) medium-ripe bananas, halved lengthwise

  • 2 (1/2-cup) scoops vanilla ice cream

  • Pinch of flaky sea salt


  1. Preheat oven to 375℉. Line a rimmed baking sheet with parchment paper, and lightly spray with cooking spray. Set aside.

  2. Place egg white, salt, 1/4 cup of the brown sugar, 1 teaspoon of the orange zest, and 1/4 teaspoon of the cinnamon in a medium bowl; whisk to combine well. Add pecan halves, stirring to evenly coat pecans in egg white mixture. Scoop pecans from bowl, allowing excess egg white mixture to drip off; spread in an even layer on parchment-lined baking sheet. Bake in preheated oven until pecans are lightly browned, 12 to 14 minutes, stirring halfway through baking time. Set aside, and let cool, about 20 minutes. (Pecans will not be completely crisp but will continue to crisp as they cool.)

  3. While pecans cool, place butter, vanilla bean paste, and remaining 1/4 cup brown sugar, 2 teaspoons orange zest, and 1/2 teaspoon cinnamon in a 10-inch cast-iron skillet over medium-high; whisk constantly until butter is melted and fully incorporated into sugar and mixture is smooth. Cook, whisking constantly, until thickened slightly, 1 to 2 minutes. Remove skillet from heat; add rum, and whisk until alcohol evaporates, about 1 minute. Place skillet over medium-high heat; add bananas, cut sides down, and cook until slightly softened and lightly browned, about 1 minute. Gently turn bananas, and cook 30 seconds; remove skillet from heat.

  4. Place scoops of ice cream directly into skillet; top with 1/2 cup crispy pecans and flaky sea salt. Garnish with additional orange zest (if using); serve immediately.

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