Tiki Torched Banana Foster with Coconut Rum Sauce
Caramelized bananas flambéed with coconut rum, served with a rich spiced sauce perfect for a tropical dessert. This caribbean-inspired desserts ready in about 15 minutes layers sliced lengthwise ripe bananas, unsalted butter, dark 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 350 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.
Ingredients
- 3, sliced lengthwise ripe bananas
- 3 tbsp unsalted butter
- 1/3 cup dark brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup coconut rum
- 1/4 cup heavy cream
- 4 scoops, for serving vanilla ice cream
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large skillet over medium heat, melt 3 tbsp unsalted butter. Add 1/3 cup dark brown sugar, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg, stirring until sugar dissolves and mixture thickens slightly, about 2 minutes.
- Step 2: Add 3 sliced ripe bananas cut lengthwise to the skillet and cook for 2 minutes until they soften and edges caramelize.
- Step 3: Remove skillet from heat, carefully add 1/4 cup coconut rum, and ignite with a long lighter to flambé. Allow flames to subside naturally while gently swirling the pan.
- Step 4: Return skillet to low heat and stir in 1/4 cup heavy cream, cooking for 1 minute until sauce thickens and coats the bananas.
- Step 5: Serve warm bananas and sauce over 4 scoops vanilla ice cream for a tropical tiki dessert experience.
Frequently asked questions
How long does Tiki Torched Banana Foster with Coconut Rum Sauce take to make?
Total time is about 15 minutes (5 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Tiki Torched Banana Foster with Coconut Rum Sauce?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Tiki Torched Banana Foster with Coconut Rum Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tiki Torched Banana Foster with Coconut Rum Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tiki Torched Banana Foster with Coconut Rum Sauce?
Caribbean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
