This true New Orleans classic is simplified to be more home-friendly. The bananas foster sundae is still full of all the incredible flavors, but easy to make.
Why not make a super easy and flavorful recipe like this to pop on top of some ice cream for a real treat? Trust me, people will still be impressed even though you aren’t going the tableside flambe route, and you’ll get to keep your eyebrows.
Feel free to substitute coconut oil for the butter if dairy is an issue. You can also substitute your favorite coconut milk ice cream for the dairy ice cream. You can use either walnuts or pecans for this dish, or if you want to take it on a tropical twist, try some chopped macadamia nuts to personalize this dessert.
- 3 tablespoons butter
- 2 tablespoons dark brown sugar
- 1 tablespoon honey
- 3 medium bananas, sliced in half lengthwise, then into thirds
- 1 teaspoon pure vanilla extract
- Pinch ground cinnamon
- Pinch of sea salt
- ¼ cup walnuts (or pecans), roughly chopped
- 2 cups vanilla or coconut ice cream to serve (more if desired and depending on serving dish)
In a medium nonstick sauté pan on medium heat, melt the butter. As soon as it is almost fully melted, add in the brown sugar. Cook this on medium-high heat for 2 to 3 minutes, constantly stirring until you have a runny caramel sauce.
Add in the honey, and stir and cook a further minute or two, constantly stirring before adding the banana slices, vanilla, cinnamon, sea salt and chopped nuts to the pan.
Stir and cook 2 more minutes before turning off the heat. The sauce should be reduced and have a caramel consistency.
Divvy up the ice cream in whatever dish, bowl or cup you’ll be serving the sundaes in. Top each sundae with a few heaped scoops of the bananas foster mixture, trying to divide it among the four cups as evenly as possible. Drizzle any extra caramel sauce on top of the sundaes, and enjoy straight away.