Banana Foster with Pecans Caramel
A warm dessert featuring caramelized bananas, toasted pecans, and buttery brown sugar sauce served with vanilla ice cream for a simple yet impressive treat.
Equipment
- 1 skillet dry skillet for toasting pecans and cooking sauce
Ingredients
- 2 tbsp unsalted butter
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
- 2 bananas halved lengthwise or thick slices
- 1/4 cup chopped pecans toasted
- 1 tsp vanilla extract
- Optional: 1–2 tbsp dark rum
- 1 –2 scoops vanilla ice cream per serving
- 2 –3 tbsp caramel sauce store-bought or homemade
- Extra pecans or banana chips for garnish optional
Instructions
- Toast chopped pecans in a dry skillet over medium heat for 2 to 3 minutes until fragrant, then set aside.
- In the same skillet, melt the butter over medium heat.
- Add brown sugar and cinnamon; stir continuously until mixture bubbles and combines, about 1 to 2 minutes.
- Add the banana slices and cook for 1 to 2 minutes per side until lightly caramelized.
- Stir in the vanilla extract. If using, carefully add the rum and cook for an additional 1 minute to blend flavors.
- Sprinkle toasted pecans into the skillet and gently stir to coat with the caramel sauce.
- Serve by scooping vanilla ice cream into bowls and spooning warm bananas, pecans, and sauce over the top.
Notes
- Serve immediately to enjoy the sauce at its best consistency.
- The caramel sauce thickens upon cooling.
- Substitute rum with brandy or skip for a non-alcoholic version.
- Store leftover sauce separately and reheat gently before serving.