Martha Stewart Bananas Foster Split

Martha Stewart Bananas Foster Split takes 15 minutes and just butter, brown sugar, bananas and rum to make a warm, caramelized dessert over vanilla ice cream. Save this easy few-ingredient dessert for date night, holiday dinners or dinner parties, because it's quick and comes together in one skillet.

Cook the bananas in the brown sugar butter until each side turns deep golden, then let the rum heat for a few seconds before it ignites. Skip that short wait and the rum flavor stays raw and sharp instead of blending into the glaze.

Martha halves the bananas lengthwise and cooks them cut side down first, so they pick up a caramelized crust and sit flat in the bowl like a split. She also lights the rum right in the pan, which burns off the alcohol and leaves its flavor in the sauce.

Martha Stewart Bananas Foster Split

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

470

kcal

Bananas turn soft and caramelized in a buttery brown sugar sauce, with a splash of flambeed rum that adds a deep, warm finish. The ice cream melts into the glaze as you serve it.

Ingredients

• 1/2 cup (1 stick) unsalted butter
  

• 1/2 cup packed light-brown sugar
  

• 4 firm ripe bananas, peeled and halved lengthwise
  

• 1/4 cup dark rum
  

• Vanilla ice cream, for serving
  

Directions

• Make the caramel: Melt 1/2 cup butter with 1/2 cup light brown sugar in a 12-inch skillet over medium-high heat. Swirl the pan now and then for about 3 minutes, until the color deepens.
• Cook the bananas: Add 4 peeled bananas, halved lengthwise, to the skillet cut sides down. Cook for 3 1/2 minutes, swirling now and then so the sauce coats them.
• Flip the bananas: Turn the bananas over with a spatula and cook for 2 1/2 minutes more. They should be tender and glossy by then.
• Add the rum: Take the skillet off the heat and pour in 1/4 cup dark rum. Return it to medium heat for about 10 seconds so the rum warms up.
• Flame the rum: On a gas stove, carefully tip the pan away from you until the rum vapors ignite, or light it with a long match. Once the flames die down, pull the pan off the heat.
• Serve with ice cream: Spoon the warm bananas and sauce into bowls. Top each one with vanilla ice cream so it melts into the glaze.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO silicone spatula set, Zeroll original ice cream scoop. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this dessert without rum?

Yes, you can swap the rum for apple juice or orange juice, and the sauce will still taste good. You lose the flambe and the deeper rum flavor, so add a small splash of vanilla extract to make up for it.

Is it safe to light the rum in the pan?

It is safe if you take the skillet off the heat before adding the rum and keep your face and sleeves back. Tip the pan away from you or use a long match, and the flames should die down on their own.

How ripe should the bananas be?

Firm ripe bananas work best because they hold their shape in the hot butter. Very soft, spotty ones turn mushy before they caramelize, so save those for banana bread.

Can I make this ahead of time?

It tastes best made right before serving, since the sauce is warm and the bananas soften as they sit. You can have the bananas peeled and sliced and everything measured out, and then the cooking only takes about 10 minutes.

What can I serve with the warm bananas besides vanilla ice cream?

Whipped cream, pound cake or crepes all work well under the warm bananas and sauce. A scoop of butter pecan or dulce de leche ice cream also goes nicely with the brown sugar glaze.