There’s something warm and cozy and comforting about simple Fall desserts. Like this Easy Brown Butter Baked Bananas Foster, topped with toasted hazelnuts and pecans, vanilla yogurt, and a delicious brown butter rum sauce! I have also included instructions on how to adapt this recipe for a crowd, and to make it Vegan or Paleo.
Hello Fall, you beautiful.
I’ve been hoping to Fall right back into your arms ever since… the last time we met. Yes, summer was kinder to me than usual this year, and I do like frozen summer desserts even more than the next person, but there’s really nothing like a warm, cozy, spiced, delicious Fall desert. And bananas are always an easy and delicious vehicle for some cozy desserts like this banana cream pie, homemade banana pudding, banana layer cake, and even banana cupcakes!
But when it’s as easy as this Brown Butter Baked Bananas Foster? I’ve found my new BBBBF.
This baked bananas foster is a dangerously easy recipe to make and fall in love with. There’s minimum prep work and time involved, and the rest of the work is done by the oven, and it’s pretty darn fool-proof.
And all you need is some ripe bananas, butter, hazelnuts and pecans and a couple of other common ingredients in your pantry. And some rum, of course. Rum adds a perfectly complementary warming, boozy flavor to this banana dessert.
What I also really like about this baked bananas foster recipe is that it can easily be adapted for a crowd or just two (say, for a romantic date night treat), or even for just one person, when you’re craving for a little treat.
Brown butter has always been one of my weaknesses, and I almost always keep some brown butter stored in the fridge. It’s basically caramelized butter and has a delightfully nutty, toasty flavor that elevates any sweet or savory dish. I frequently use brown butter in sweet and savory dishes like these madeleines, or these brown butter butterscotch oreo popsicles, or brown butter pasta or roasted vegetables and salmon. You can find out how I brown butter in this post here, with a handy visual guide where you can see the different stages of browning butter.
But if you’re not like me, and don’t want to spend time caramelizing your butter, then you can use regular unsalted butter for this recipe instead. It will still taste delicious!
Perfectly ripe (but not overripe) bananas with little to no brown spots on the skin work well for this baked bananas foster recipe. The bananas are baked in a parchment and foil pouch with some brown butter, spices, raw sugar and rum, and then topped with vanilla yogurt and roasted hazelnuts and pecans. No wonder this baked bananas foster is so easy yet so addictive.
The bananas soften and caramelize as they bake, and become infused with the flavors of brown butter, sugar and rum. The crunchy, toasted hazelnuts and buttery pecans add another depth of texture and flavor. You can serve this baked bananas foster with vanilla ice cream, but I also LOVE serving it with some tangy yogurt. Or you could even use some whipped cream instead. You can’t go wrong either way.
It’s important that you don’t overbake the bananas because you want them to retain some texture and not turn into mush. But since the bananas are baked IN the peel in this bananas foster recipe, it’s a little more forgiving, since the peel helps to hold it together. And I also feel that serving it like this with the peel, kinda looks fancy too. 🙂
Amazing to think that I used to hate bananas as a kid that were cooked or prepped in any way! 🙂 I used to eat them only when they were fresh and perfectly ripe. My family on the other hand used to love eating banana fritters, a dessert that I took way too long to learn to appreciate. But I like to think that I’m making up for lost time now!
I bake these bananas in parchment paper to prevent any sticking, and I generally try to avoid baking directly in foil. Having said that, I have baked these bananas directly in foil before, and also only wrapped in parchment paper, and it works just fine either way. So you can use whichever you have at hand, or wrap in parchment paper first and then in foil, like I have done here.
You’ll know that you’re in for a treat when you start smelling the wonderful aromas of the caramelized bananas and the sweet, nutty brown butter rum sauce, while still in the oven. 🙂 Make sure to spoon that brown butter rum sauce all over the bananas before you serve this baked bananas foster. The rum flavor is subtle as I only use just enough to add a layer of boozy deliciousness and didn’t want it to be overwhelming.
This baked bananas foster is best eaten while it’s nice and warm, as the cool, tangy yogurt (or ice cream if you prefer) gives it a really lovely contrast.
Want to make this baked bananas foster for a crowd?
I wouldn’t recommend making more than 2 bananas (4 halves) in a “pouch” to prevent crowding, BUT you can make multiple pouches, OR line a baking sheet with parchment paper, place the bananas with the other ingredients and tightly cover the top of the entire tray with foil and bake as directed. This way you can easily make it for a crowd too.
Making Vegan Baked Bananas Foster?
If you want to make this vegan, skip the butter. Instead, you can either use regular vegan butter or coconut oil instead. To mimic the browned butter flavor, you can add about 1/2 tsp of toasted ground hazelnut. But that is optional.
And serve it with vegan yogurt or ice cream instead of regular.
Want to make a Paleo Baked Bananas Foster?
Use coconut sugar instead of raw sugar. Maple syrup is great too!
Coconut yogurt instead of regular yogurt.
There is conflicting information with regard to rum for paleo diets. Some articles say rum is OK because it’s a distilled alcohol, but I’ve also read that colored alcohol isn’t appropriate for a paleo diet. But you do have the option of using WHITE rum if you want to, as well.
So go ahead and give yourself a warm comforting dessert hug by treating yourself to this simple but amazing baked bananas foster. 🙂 It’s a somewhat “healthier” dessert (if you skip the ice cream), so you, your tummy and your sweet tooth will all be happy after enjoying this. 😉
Brown Butter Baked Bananas Foster
Brown Butter Baked Bananas Foster
- 2 bananas just ripe and firm (do not use overripe bananas)
- 2 tbsp brown butter melted or firm
- 3 tbsp dark brown sugar coconut sugar, raw sugar or light brown sugar can be used too
- 2 tbsp gold rum or spiced rum or white rum
- pinch sea salt
- 1/2 tsp ground cinnamon or 4 inch cinnamon stick
- Chopped toasted hazelnuts and pecans optional (to top)
- ⅓ cup greek yogurt
- 1 tbsp honey or maple syrup or sugar
- 1 tsp vanilla bean paste or vanilla extract
Baked Bananas Foster
- Preheat the oven to 400°F / 205°C. Place a large piece of foil on a quarter sheet pan (or equivalent sized pan). Place another piece of parchment paper on top of the foil.
- Wash and pat dry each of the bananas (with the peel still on). Slice each banana lengthwise and place them on the parchment paper, cut side up.2 bananas
- Dollop the brown butter on top of the bananas (about 1/2 tbsp each). If the brown butter is melted, just pour it evenly over the bananas. Sprinkle the sugar and salt evenly over the bananas, and then pour the rum over the bananas too.2 tbsp brown butter, 3 tbsp dark brown sugar, 2 tbsp gold rum, pinch sea salt
- Break the cinnamon sticks into smaller pieces and place them with the bananas. If you're using ground cinnamon, sprinkle it over the bananas.1/2 tsp ground cinnamon
- Cover the bananas tightly with foil (or make a foil pouch) and bake in the preheated oven for 20 – 25 minutes. When the time is up, remove from the oven and cut an opening in the foil to remove excess steam. Unwrap and serve warm with chopped hazelnuts, pecans and ice cream, or vanilla yogurt.Chopped toasted hazelnuts and pecans
Vanilla Greek Yoghurt
- Place all the ingredients in a bowl and mix until nice and smooth. Keep refrigerated until needed.⅓ cup greek yogurt, 1 tbsp honey, 1 tsp vanilla bean paste
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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