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3 min read

Bananas Foster ala Mom

By Heidi Robertson on Feb 27, 2024 11:45:00 AM

Topics: bananas foster
bowl with bananas and ice cream

One of the things the women in our family, the one I married into and myself included is that none of us have a love for cooking and we all agree that hands down the men do it better and make masterpieces.

There are a few exceptions that we gals will put together and oddly enough it becomes our "signature dish." One that I can never pass up is when my mother-in-law decides she's making her Bananas Foster for dessert.

B Foster

With just a few basic ingredients and a trusty skillet, Eileen effortlessly turns humble bananas into a culinary showstopper. And when she ignites the rum sauce, sending flames dancing high above the pan, it's like a mini fireworks display in our kitchen! (Dad's at the ready with the fire extinguisher just as a precaution, and to irritate Mom lol)

As we gather around spoons in hand, we're reminded that cooking isn't just about following recipes—it's about creating memorable moments with loved ones. Eileen's famous Bananas Foster is a dessert adventure we never want to miss!

What you'll need (An invitation to Eileens with a spoon in hand is my suggestion😋)

1 large egg white
1/4 teaspoon kosher salt
1/2 cup packed light brown sugar, divided
3/4 teaspoon ground cinnamon, divided
2 cups pecan halves
1/4 cup unsalted butter
1 teaspoon vanilla bean paste
1/4 cup  dark rum (we like it with the spiced rum like Captain Morgans)
2 large medium-ripe bananas, halved lengthwise
2 scoops vanilla ice cream

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

Place egg white, salt, 1/4 cup of brown sugar,  and 1/4 teaspoon of cinnamon in a medium bowl; whisk to combine well. Add pecan halves, coating in egg white mixture. Remove pecans from bowl, allowing excess egg white mixture to drip off; spread in an even layer on a parchment-lined baking sheet. Bake in preheated oven until pecans are lightly browned, 12 to 14 minutes, stirring halfway through.  Let cool, about 20 minutes.

While pecans cool, place butter, vanilla bean paste, and remaining 1/4 cup brown sugar, 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 the skillet from heat; add rum, with a fire lighter ignite the rum, it will burn blue and once the alcohol is burned off the flame will go out. 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.

Place scoops of ice cream directly into skillet; top with 1/2 cup crispy pecans and Kosher. Remove from skillet and place in a bowl and serve immediately.


Thanks, Mom (Eileen Robertson) for the deliciousness and the memories. 

If you have a recipe that you'd like us to try send it over, we'd love to try it. 

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Heidi Robertson

Written by Heidi Robertson