BrokeAss Gourmet

BrokeAss Gourmet

Bananas Foster with Bourbon Whipped Cream

What’s the best way to top off a wonderful evening? Sugar! I was suddenly inspired to dramatically increase my sugar intake (and that of a very special lady) recently and decided to give my second attempt at Bananas Foster a go.

Now, don’t get all hot and bothered by thinking this dessert is for a 5-star place only. It takes all of 10 minutes to execute and you get a very pleasant pyro rush when you ignite the alcohol vapors. (But remember, like Momma always says, don’t try this at home without adult supervision.)

Note: though the price tag on this recipe is a bit higher than most on BrokeAss, if you have a decent liquor collection at home, it should only cost you a few bucks.

  • ingredients
  • 1 small (1/2 pint) heavy whipping cream $1.50
  • 1 tbsp bourbon $6 for 16 oz.
  • 1 tbsp sugar Pantry
  • 2 slightly under-ripe bananas, sliced lengthwise, then halved $1
  • 2 tbsp unsalted butter $1 for a stick
  • 1/4 cup (unpacked) dark brown sugar Pantry
  • 1 1/2 oz. dark rum $7 for 16 oz.
Total Cost of Ingredients $16.50


I find it’s easiest to prepare the whipped cream first. If possible, I’d recommend chilling a small mixing bowl before getting started to keep the cream as chilled as possible. If your in the mood to impress, skip the machinery and go with your wrist because hand whipping can be wonderful entertainment from time to time. After adding in about 3/4 of the carton of heavy whipping cream, add the sugar and a tbsp of bourbon, then rapidly whisk until soft medium peaks can hold their own. Place this bowl in the fridge until the bananas foster is ready to be served.

Over medium heat and a skillet or medium saucepan, melt the butter and add in the brown sugar. This wonderful concoction will begin to bubble shortly. Add the bananas, spaced evenly, to the pan.

Give the bananas about 90 seconds before you turn them over, and in doing so add the rum. To impress your guests, dip the saucepan at about a 30 degree angle, flick a lighter near the sauce and you’ll ignite the vapors which is a treat. Keep gently agitating the saucepan until the flames go out, then serve immediately over gelato or ice cream and a healthy dollop (I said it) of the whipped cream.

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natalie, on Jan 16, 11:39 AM, wrote:

you could always use the little airplane sized bottles to keep this cheaper, too.

foodinphilly, on Jan 17, 07:33 PM, wrote:

This sounds delicious! I love the addition of bourbon. I just had banana bread french toast the other day with bananas O’Rourke on top (think bananas foster with Irish whiskey instead of rum… pics are on my blog). I usually make bananas foster when my bananas are really ripe. Though sweet, they end up a bit mushy. Next time, I’ll have to try it with underripe bananas.

Winstrol, on Jan 29, 06:12 AM, wrote:

Wow, this looks awesome. Thanks.

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