Food & Cooking Recipes Dessert & Treats Recipes Bananas Foster Split 3.1 (54) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 6, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 15 mins Servings: 4 Bananas are cooked in a buttery brown-sugar sauce; rum is added and ignited just before serving (the flames burn off the alcohol, leaving the flavor behind). Ice cream melts into the warm glaze. Ingredients ½ cup (1 stick) unsalted butter ½ cup packed light-brown sugar 4 firm ripe bananas, peeled and halved lengthwise ¼ cup dark rum Vanilla ice cream, for serving Directions Melt butter with sugar in a 12-inch skillet over medium-high heat. Cook, swirling skillet occasionally, until color deepens, about 3 minutes. Add bananas, cut sides down. Cook, swirling occasionally to make sure bananas are coated, 3 1/2 minutes. Flip bananas, and cook 2 1/2 minutes more. Remove skillet from heat. Add rum. Return to medium heat, and cook about 10 seconds to allow rum to heat up. If using a gas stove, carefully tip the pan away from you until the vapors from the rum ignite. (Alternatively, light the rum with a long match.) When the flames subside, remove pan from heat. Serve bananas topped with vanilla ice cream. Rate it Print