Some may call a rum-free, no-fire version of bananas foster a travesty, but I prefer to see it as an “homage” ;) This super-easy interpretation of the traditionally boozy, flambéed New Orleans dessert is as simple as it is addictive. I’ll give it to you straight, though: if you have a splash of rum or bourbon in the house, adding it to the bananas foster sauce won’t hurt.
Warm, gooey, cinnamon-y bananas get the royal treatment with a huge dollop of whipped cream. The best part? It’s a homemade banana dessert recipe that comes together in well under half an hour.
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Bananas Foster Recipe
Make this booze-free version of the New Orleans classic in less than 30 minutes.
Makes: 3 servings
- 1 cup heavy whipping cream
- 3 ripe bananas, peeled and sliced into 1/3-inch “coins”
- 1/4 cup butter
- 2/3 cup maple syrup
- 1/2 teaspoon ground cinnamon
- Optional: almonds, chopped or slivered, for topping
- Place a stand mixer bowl/ordinary mixing bowl and whisk/beater attachments for the mixer you are using in the freezer for about ten minutes to chill.
- In the bowl of a stand mixer with a whisk attachment, or in a large mixing bowl with a hand-held mixer, add the heavy whipping cream.
- Start mixing the cream on low speed, then increase the speed to medium-high until soft or stiff peaks form in the cream. Set the whipped cream in the refrigerator to chill until ready to serve.
- In a large skillet over medium heat, melt the butter.
- Once the butter melts, stir in the maple syrup and cinnamon.
- When the syrupy mixture begins to bubble, add the bananas to the skillet and cook until the bananas are fully heated, one-two minutes.
- Spoon bananas onto serving plates and top with whipped cream and almond slices if desired.
Notes and Nutrition Information
You can substitute apples for bananas in this recipe if you’d like a different fruit dessert—cook them a bit lower and slower in the sauce, and add a bit of water so that the sauce doesn’t burn. Apples will need quite a bit more time to become tender.
The components of this dish can be made up to 24 hours ahead of time and refrigerated (any longer than that and the fresh whipped cream will start to separate). Note that as soon as the whipped cream touches the warm bananas, it will begin to become liquid-y, so don’t plan anything elaborate for the structure or presentation of this dessert.
One third of the recipe as written (almonds not included) contains approximately 562 calories, 31 grams of fat, 75 grams of carbohydrates, 2 grams of protein, 3 grams of fiber, 56 grams of sugar, and 132 milligrams of sodium.