Spiced Gold Rum Bananas Foster with Cinnamon

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Sautéed bananas flambéed with spiced gold rum and cinnamon, served warm over vanilla ice cream for a classic indulgence. This Caribbean-inspired recipe, ready in about 15 minutes, layers ripe bananas, unsalted butter, brown sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 360 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 10 min Serves 4 Caribbean cuisine 360 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 4 tbsp unsalted butter in a large skillet over medium heat until melted and foaming. Add 1/3 cup brown sugar and 1 tsp ground cinnamon, stirring until sugar dissolves and sauce bubbles gently.
  2. Step 2: Add 4 sliced ripe bananas lengthwise to the skillet and cook for 2 minutes per side until golden and tender without falling apart.
  3. Step 3: Carefully pour 1/3 cup spiced gold rum over the bananas and tilt the pan to ignite the alcohol with a long lighter or match. Let the flames subside naturally while gently spooning the sauce over the bananas until thick and glossy.
  4. Step 4: Remove skillet from heat, stir in 1 tbsp fresh lemon juice to balance sweetness, and immediately serve the bananas foster warm over 4 scoops of vanilla ice cream.

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