Martha Stewart Bananas in Brown Sugar and Rum

Martha Stewart bananas in brown sugar and rum turn ripe bananas, butter and dark rum into a glossy, caramelized flambe dessert in 15 minutes. Save this easy banana dessert with few ingredients for holiday dinners, date night or Christmas, because it cooks in one pan.

Cook the bananas cut side down for about 2 minutes on each side, and turn them very gently. Skip that patience and the soft fruit breaks apart before the rum sauce can glaze it.

Martha flames the rum right in the pan, so the alcohol burns off and leaves a deep, toasty caramel flavor behind. She also cooks the bananas in two batches, which keeps the pan from crowding and lets each half glaze evenly.

Martha Stewart Bananas in Brown Sugar and Rum

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

230

kcal

Firm bananas turn tender and translucent in a buttery brown sugar and rum glaze. A dab of cool creme fraiche on top cuts the sweetness.

Ingredients

• 4 bananas, ripe but firm
  

• 2 tablespoons unsalted butter
  

• 1/4 cup dark-brown sugar
  

• 1/2 cup dark rum
  

• Creme fraiche or sour cream, for topping
  

Directions

• Prep the bananas: Peel 4 ripe but firm bananas and cut each one in half lengthwise. Firm fruit holds its shape in the pan, so skip any that are soft and spotty.
• Melt butter and sugar: Melt 1 tablespoon butter in a medium saute pan over medium heat. Then add 2 tablespoons brown sugar and swirl until it dissolves.
• Cook the bananas: Add 2 bananas to the pan, cut side down. Cook about 2 minutes on each side, turning them very carefully so they stay whole.
• Flame the rum: Take the pan off the heat and pour in 1/4 cup rum from a measuring cup. Stand back from the stove, return the pan to the heat and shake it so the rum ignites.
• Glaze the bananas: Let the alcohol burn off, then shake the pan again to coat the bananas. Cook about 1 minute longer, until they look glazed and translucent.
• Plate the first batch: Move the bananas to warm plates and divide the sauce between them. Then repeat with the remaining butter, sugar, rum and 2 bananas.
• Top and serve: Add a small dab of creme fraiche or sour cream to each banana. Serve right away, while the sauce is still warm.

Tools for this recipe

• OXO silicone spatula set, Pyrex 2-cup glass measuring cup. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make bananas in brown sugar and rum without alcohol?

Yes, swap the rum for apple cider. Take the bananas out of the pan first, reduce the cider until thick, about 3 minutes, then return the bananas and finish as directed.

How do I flame the rum safely?

Pour the rum from a measuring cup while the pan is off the heat, since pouring straight from the bottle is risky. Stand back, return the pan to the heat and shake it so the rum catches. The flames are brief but dramatic.

Can I make this ahead of time?

It really is best served the moment it comes off the stove, because the bananas keep softening as they sit. You can peel and halve them an hour ahead if you brush the cut sides with a little lemon juice to prevent browning.

What can I use instead of creme fraiche?

Sour cream is the other option the recipe calls for, and both bring a tang that balances the sweet sauce. Whipped cream or a scoop of vanilla ice cream also works well on top.

What's the most common mistake with this dessert?

Using bananas that are too ripe is the big one, since soft fruit falls apart when you turn it. Pick bananas that are yellow and firm, and flip them gently with a spatula.