Bananas Foster My Top Selling Dessert! | Chef Jean-Pierre

dark rum

🥗Healthier: non-alcoholic rum extract

💰Cheaper: light rum

Non-alcoholic option for flavor without alcohol

Peel the bananas and cut them into small pieces or leave them whole as desired.

In a pan, melt butter over medium heat.

Add brown sugar to the melted butter, not too much to avoid excessive sweetness.

Sprinkle in a little cinnamon, keeping it in the background flavor-wise.

Pour in fresh squeezed orange juice and a little lemon juice to balance the sweetness of the sugar.

Check the ripeness of the bananas; they should be ripe but not overly soft.

If the bananas are too ripe, discard those pieces and only use the good ones.

Zest an orange using the correct technique, holding the zester on top of the orange and not going over the same spot twice.

Add the banana pieces to the pan and sauté them until warmed through.

For kids, substitute rum with extra orange juice and lemon juice; for adults, add rum and cream to the bananas.

If desired, flambé the bananas, but the creator opts not to due to equipment concerns.

Taste the mixture to ensure a perfect balance of sweet and sour, adjusting with a pinch of salt and more lemon juice if necessary.

Reduce the sauce slightly if desired, then serve it over ice cream in prepared glasses.

Garnish with orange zest before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens