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Bananas Foster is a classic New Orleans dessert of sliced bananas caramelized in butter, brown sugar, cinnamon, and rum, served warm over vanilla ice cream. This easy single serving recipe is ready in 10 minutes, no flambé required.
Featured Comment
“I made it exactly as written and it was SO good and so easy. Don’t be intimidated by a ‘fancy’ dessert, you can do this one!!”
– Kay
Quick Look
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Total Time: 10 minutes
- Equipment: 8-inch skillet (stainless steel or cast iron)
- Cook Method: Stovetop
- Servings: 1
- Difficulty: Easy
Single serving bananas foster is a classic New Orleans dessert that uses one banana, butter, brown sugar, cinnamon, and rum to make a warm caramel sauce, spooned over vanilla ice cream in 10 minutes.
What Is Bananas Foster? A Single Serving Recipe
I grew up in New Orleans, and bananas foster was one of the first restaurant desserts I remember falling for.
My family used to order it at Brennan’s, where Chef Paul Blangé created the dish in 1951. The dessert was named for Richard Foster, a friend of the Brennan family who served on the New Orleans Crime Commission. Today the recipe lives in home kitchens just as much as it does in restaurants.
When I started cooking for one, scaling this dessert down was one of the easier wins. One banana, two tablespoons of butter, two tablespoons of brown sugar, a splash of rum. That’s it. The whole thing happens in a small skillet in about 10 minutes, start to finish.
The kitchen fills with the smell of brown sugar and rum the second the sauce starts cooking. Then it’s all in one bowl: warm caramelized bananas, a rum-spiked sauce, and cold vanilla ice cream. The contrast is what makes it work.
The single serving version solves the leftover problem too. Even the original Brennan’s recipe serves two to four. This one scales it down to one bowl, one banana, no leftover ingredients to figure out.
The flambé is optional. I skip it half the time. The sauce still tastes like bananas foster because the brown sugar, butter, cinnamon, and rum all caramelize together while the bananas pick up that flavor.
If you love New Orleans desserts, try my small batch pralines, small batch bread pudding, or mini king cake. For more single banana desserts, my banana bread with one banana and caramelized banana upside down cake are reader favorites.
Ingredient Notes
Here’s what each ingredient does in this single serving bananas foster recipe, plus easy substitutions. If you have leftover ingredients, our Leftover Ingredients Recipe Finder will help you put them to use.
Butter: Salted or unsalted both work. Butter is the base of the sauce, and as it melts with the brown sugar, it creates the glossy coating that holds onto the bananas. If you use unsalted, add a small pinch of salt to balance the sweetness. Coconut oil is a dairy-free option that gives the sauce a subtle tropical note.
Brown sugar: Light or dark brown sugar both work. Dark brown sugar has more molasses and produces a richer, slightly smoky sauce closer to what you’d get at Brennan’s. The molasses is what gives bananas foster its caramelized color and depth, so granulated sugar will not work as a substitute.
Ground cinnamon: A small amount is all you need. It adds warmth and depth to the brown sugar sauce.
Banana: Use one medium banana that’s yellow with a few brown spots. This is the sweet spot: ripe enough to taste sweet when caramelized, firm enough to hold its shape in the skillet. An overripe banana with mostly brown skin will turn to mush. If you have an extra banana, use it in banana pudding for one or a small batch of banana pancakes.
Rum: Light or dark rum both work. Bourbon, brandy, or Southern Comfort are all good substitutes if you don’t have rum on hand. For an alcohol-free version, use 1 teaspoon of rum extract or pure vanilla extract instead. Use leftovers in a small batch of rum balls or single serving eggnog.
Vanilla ice cream: The cold ice cream is what makes bananas foster work as a dessert. The contrast between the warm rum sauce and the cold cream is the whole point. Use store-bought or my single serve vanilla ice cream. Vanilla bean is closer to the Brennan’s version, but classic vanilla is excellent.
Recipe Variations
Here are easy ways to customize this small batch bananas foster, including alcohol-free and sauce-only options.
Bourbon or Southern Comfort. Both work as a one-to-one substitute for the rum and give the sauce a slightly different flavor profile. Bourbon has a softer, more vanilla-leaning depth. Southern Comfort, a New Orleans liqueur, brings peach and citrus notes that fit the dish well.
Add a pinch of nutmeg. A small pinch of freshly grated or ground nutmeg added with the cinnamon deepens the spice. This is the secret ingredient many New Orleans cooks use that you don’t always see in printed recipes.
Alcohol-free version. Skip the rum and use 1 teaspoon of rum extract or pure vanilla extract instead. The sauce still tastes like classic bananas foster. You won’t be able to flambé without the alcohol, but the caramelized banana flavor stays the same.
Bananas foster sauce. Make the recipe through the rum step and skip the ice cream. The warm sauce can be spooned over pancakes for one, a single serving waffle, French toast for one, or yogurt for breakfast.
How To Make Bananas Foster For One
Follow these step-by-step photos to learn how to make easy bananas foster for one in about 10 minutes. Full ingredient amounts and instructions are in the recipe card below.
Before You Begin: This dessert cooks fast, so measure everything before you turn on the stove. Flambéing is optional. The sauce tastes the same either way.
- Melt the butter. Place an 8-inch stainless steel or cast-iron skillet over medium-low heat. Add the butter and let it melt completely.
- Make the caramel sauce. Stir in the brown sugar and cinnamon. Cook for about 30 seconds, stirring constantly, until the sugar dissolves into the butter and the sauce is smooth, glossy, and smells like warm caramel.
- Add the banana. Slice the banana into rounds and add it to the skillet. Stir gently to coat the slices in the sauce. Cook for about 1 minute, until the slices turn glossy with sauce and soften slightly but still hold their shape.
- Add the rum. Measure 2 tablespoons of rum into a small bowl first, then pour it into the skillet. Pouring from a measured bowl prevents over-pouring and reduces the risk of flare-ups. Let the sauce simmer for about 30 seconds.
For an alcohol-free version, use 1 teaspoon of rum extract or pure vanilla extract instead.
- Flambé (optional). Tilt the pan slightly away from you and ignite the rum with a long lighter. The flames will burn out on their own in about 30 seconds. If they last longer, cover the pan with a lid and turn off the heat.
- Serve. Spoon the warm bananas and sauce over a scoop of vanilla ice cream and serve right away.
Expert Tips
Keep the heat at medium-low. Brown sugar burns at higher temperatures, and once it scorches the sauce turns bitter and grainy. Medium-low heat gives the butter and sugar time to come together into a smooth caramel without browning past the point you want.
Use a stainless steel or cast-iron skillet, not non-stick. Both stainless and cast-iron handle the heat of flambéing without issue. Non-stick coatings aren’t designed for the high heat of igniting alcohol and can warp or release fumes.
Slice the banana into ¼-inch rounds. Thinner slices fall apart in the sauce. Thicker slices won’t soften enough in the short cooking time. Quarter-inch rounds are sturdy enough to hold their shape and thin enough to caramelize through.
Use a long-reach lighter for the flambé. A long-reach lighter keeps your hand and face well away from the flames when you ignite the rum. A short kitchen match or a standard lighter puts you too close to the pan.
Serve right away. Bananas foster is a hot-and-cold dessert and the contrast is the point. The longer the warm sauce sits, the more the ice cream melts and the more the bananas soften past their best texture.
Troubleshooting
Bananas foster is one of the easier desserts to get right, but here’s what to do if something looks off as you go.
Why did the brown sugar burn before the butter melted?
The heat was too high. Brown sugar starts to scorch at around 350°F, and the butter melts slower than the sugar burns. Start over with fresh ingredients over medium-low heat, and stir constantly until the butter and sugar come together into a smooth sauce.
Why did the sauce separate?
This happens when the butter and brown sugar don’t fully emulsify, usually from heat that’s too high or not enough stirring. Lower the heat to medium-low and whisk the sauce constantly for about 30 seconds. The mixture should come back together into a smooth, glossy sauce.
Why did the bananas turn mushy?
The banana was too ripe to start with, or it cooked too long. Use a banana that’s yellow with a few brown spots, not one that’s mostly brown. In the skillet, the banana only needs about 1 minute to soften slightly.
Why won’t the rum ignite?
The pan may not be hot enough, the alcohol may have already cooked off, or the rum may be too cold straight from a chilled bottle. To fix it, make sure the pan is hot when the rum goes in, ignite within 10 seconds of pouring, and store rum at room temperature so it’s ready to flambé.
Why won’t the flame go out?
If the flames last longer than expected, cover the pan with a lid and turn off the heat. The fire will go out within seconds once it’s deprived of oxygen. Never use water on a grease or alcohol fire.
Serving Suggestions
Bananas foster is traditionally served over vanilla ice cream, but the warm rum sauce works on plenty of other single serving desserts too.
As a sundae. Add a scoop of vanilla ice cream, spoon the warm bananas and sauce over the top, and finish with homemade whipped cream and chopped pecans for a bananas foster sundae.
Over cheesecake. Spoon the warm bananas and sauce over a small cheesecake for a bananas foster cheesecake. The cream cheese balances the richness of the rum caramel.
Over pound cake or angel food cake. A mini pound cake or small angel food cake makes a sturdy base that soaks up the rum caramel sauce.
In a trifle. Layer the warm bananas and sauce into our easy trifle recipe for a New Orleans take on a classic layered dessert.
Frequently Asked Questions
No. Flambéing is optional. The sauce still tastes like classic bananas foster without the flames because the brown sugar, butter, cinnamon, and rum caramelize together either way.
Yes. Replace the rum with 1 teaspoon of rum extract or pure vanilla extract. You won’t be able to flambé without the alcohol, but the caramelized banana flavor stays the same.
This single serving bananas foster recipe takes about 10 minutes from start to finish, including prep and cooking time.
The best bananas for bananas foster are medium, yellow, and have a few brown spots. They’re sweet enough to caramelize and firm enough to keep their shape during cooking.
Bananas foster is best served right after cooking. The bananas soften and the sauce changes texture as it sits.
Yes, when made without alcohol. Use the rum extract or vanilla extract version of the recipe to make it kid-friendly. The flambé burns off some of the alcohol but not all of it, so the alcohol-free version is the safer choice for children.
Yes. Double all ingredients and use a slightly larger skillet to make bananas foster for two.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
Made this easy bananas foster for one? Leave a star rating and comment below to let me know how it turned out.
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Bananas Foster For One
Watch How To Make This
Equipment
Ingredients
- 2 tablespoons salted butter
- 2 tablespoons brown sugar -packed
- ⅛ teaspoon ground cinnamon
- 1 medium banana -sliced
- 2 tablespoons rum or use 1 teaspoon of rum extract or vanilla extract
- vanilla ice cream , for serving
Instructions
- Before you begin: Measure all ingredients before turning on the stove. This recipe cooks fast.
- Melt the butter. Place an 8-inch stainless steel or cast-iron skillet over medium-low heat. Add the butter and let it melt completely.
- Make the caramel sauce. Stir in the brown sugar and cinnamon. Cook for about 30 seconds, stirring constantly, until the sugar dissolves into the butter and the sauce is smooth and glossy.
- Add the banana. Add the sliced banana to the skillet and stir gently to coat. Cook for about 1 minute, until the banana softens slightly but still holds its shape.
- Add the rum. Pour 2 tablespoons of rum from a measuring spoon or small bowl into the skillet. Pouring from a measured amount prevents over-pouring and reduces the risk of flare-ups. Let the sauce simmer for about 30 seconds.For an alcohol-free version, use 1 teaspoon of rum extract or pure vanilla extract instead of the rum.
- Flambé (optional). Tilt the pan slightly away from you and ignite the rum with a long-reach lighter. The flames will burn out on their own in about 30 seconds. If they last longer, cover the pan with a lid and turn off the heat.
- Serve. Spoon the warm bananas and sauce over a scoop of vanilla ice cream and serve right away.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I have a Mardi Gras event tomorrow night and will be making Bananas Foster. I found this “for one” recipe and had to test it.
I pre-measured ingredients before starting the recipe. It was fast, easy, and delicious! Thank you.
Sounds like you’re all set for a fantastic Mardi Gras event! I’m so glad you gave the recipe a test run and enjoyed it. Bananas Foster is such a fun and delicious dessert—perfect for celebrating! Hope your event is a great one!
The one time this year I bought bananas and was itching to try this recipe. I made it exactly as written and it was SO good and so easy. Don’t be intimidated by a ‘fancy’ dessert, you can do this one!!
The recipe for one serving was large, my husband and I shared it and I was plenty for the two of us. Excellent!
Joanie, since finding your recipe I have made this several times and really enjoy it. I had it tonight and found I was out of rum. Let me share with you it tastes just as wonderful with Southern Comfort.
I’m so glad you’ve been enjoying the recipe! Southern Comfort is such a clever choice — its smooth, slightly fruity flavor works beautifully here, and being a New Orleans liqueur, it feels right at home in Bananas Foster.
Joanie, this was excellent. The exact portions of each ingredient Blended perfectly. Why spend 9 or 10 dollars for a head waiter, who also wants a tip, to prepare this at tableside when you can make it at home for a buck. Every bit is good if not better than restaurant. I forwarded the recipe to my kids and granddaughter who does not like bananas. I told her, simple, use a fresh sliced Peach
Thank you so much for sharing! I’m thrilled you enjoyed the recipe and love your idea of using peaches instead of bananas—that’s such a great twist. I hope your kids and granddaughter enjoy it too!
perfect measurements and overall a delicious, quick, and easy treat. Thank u!
Yummmo and exactly what I was looking for. Only alcohol I had on had was an amaretto liqueur-added the tiniest bit.
I spooned this over a slice of banana bread I made yesterday, with a scoop of vanilla ice cream.
I am making this recipe for 6 dinner guests. Do I have to make one at a time?
To accommodate 6 dinner guests, you can easily scale up the ingredients of the Bananas Foster recipe. Just multiply the quantities by the number of servings you need. Remember to use a larger skillet to ensure there’s enough space for the increased amount of ingredients.
My first one dish kitchen total failure. Brown sugar was burned and bitter by the time it finally melted enough to blend with the butter. Don’t think I’ll try it again.
Hi Rosemary, it sounds like the heat may have been a little too high which made the brown sugar burn faster. As we demonstrate in the recipe video, the brown sugar and butter should meld together very easily. If the brown sugar burned, it tells me the heat was likely too high.
Definitely try again with lower heat. Bananas foster is so delicious, cheap and easy to make at home. You will be glad that you did.