Add the sliced bananas to the skillet. Cook for 1-2 minutes on each side, or until they are warmed through and slightly caramelized. Be gentle when flipping the bananas to avoid breaking them apart.
Flambé (Optional but traditional):
Carefully pour the rum over the bananas in the skillet.
Using a long lighter or match, ignite the rum to flambé. Allow the flames to subside as the alcohol burns off (this should take about 1-2 minutes). If you prefer not to flambé, simply let the rum simmer for a few minutes to cook off the alcohol.
Finish the Sauce:
Once the flames have died down (if flambéing), stir in the vanilla extract. Cook for another minute or so until the sauce is thickened slightly and well combined.
Serve:
Spoon the warm bananas and sauce over scoops of vanilla ice cream.
Tips:
Flambéing Safety: If you’re uncomfortable with flambéing, you can skip this step and simply simmer the rum until the alcohol is cooked off. Just make sure to keep the pan away from any open flames and avoid using a plastic or non-heat-resistant spoon.
Banana Ripeness: Use ripe but firm bananas for best results. Overripe bananas may become too mushy when cooked.
Ice Cream Pairing: Vanilla ice cream is traditional, but you can also try it with other flavors like caramel, cinnamon, or even chocolate for a different twist.
Bananas Foster is a show-stopping dessert that combines the rich flavors of caramelized bananas with the creamy goodness of ice cream. Enjoy this New Orleans classic!
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