Sacri-French-Legious, Rum-Free Bananas Foster

Got Kids ?  Or just don’t want a lot of alcohol in your recipe for whatever   reason? This tasty Tradition Splitting Bananas Foster will satisfy the culinarian in you, and the kids, and leave you feeling guiltless.   You  Culinary Criminal You!!!Ironically, “Bananas Foster“, was created in 1951, New Orleans, Louisiana’s French Quarter at “Brennans” restaurant by Chef,  Paul Blange’‘.

The sinfully sweet, decadently drunk, flambe’ style dessert was named for “Richard Foster” who served with the restaurant owner at the time on the New Orleans, Crime Commission. But, don’t worry, you are out of their jurisdiction.

Although we are told the alcohol content should be cooked out of a reduction style sauce, this is a very fast cooked sauce, with little to no reduction needed. I’m not saying that the alcohol isn’t cooked out, and it most likely is, especially when Flambe’d .

Still some of you, even after seeing TV Chef “Guy Fieri” use his 12-year-old son as a taste-testing, spokes person for a rum filled, two-quart bowl full of the stuff on National TV, may not be convinced.

So for those of you out there,who for whatever reason prefer your bananas sober…here’s the boat.

  •  In a medium sauce pan add:
  • 2 tablespoons butter
  • 3 tablespoons brown sugar
  • 1/8 teaspoon cinnamon
  • 1 Tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/8 cup walnuts, chopped if desired.
  •  Heat till bubbles, add one to two sliced bananas, and cook while basting 2 minutes:
  • Pour onto Ice Cream and serve. ( No Flambeing needed ) Serves 2
  •  Oh, lock the windows and doors!!!
  • Enjoy!!!


  1. Oh, Paul, how delicious! I adore banana fritters and fried banana of any description, eg cut up and added to brinjal and bacon fry with, sometimes tomato too! I’m looking forward to starting to cooking again (as soon as I have my grocery cupboard contents brought here to my new home). Thank you and bless you mate!


    • Yeah, sort of takes the “Flame” out of it, I know…but, I really had to wonder how much of the bowl the 12 year old kid actually ate when the cameras stopped rolling. I mean, the recipe Guy threw together had at least 2 cups of Rum in it, plus the liqueur, and only a “Quick” Flash Point Flambe’…
      Oh well, I guess he at least has a great dad who will lead him in the right direction pertaining to responsible drinking.
      God Bless You


    • Yes, in most reduction cooked dishes it cooks out, but “Flambe’s ” are rarely cooked that long…the one Guy did on TV last week certainly didn’t …Oh well, none of my business…I just didn’t have any Rum, so, I made something that turned out tasting like the real thing…of course, it “Does” have the Vanilla Flavoring Alcohol…but, not 2 cups…and some liqueur. God Bless You
      thanks for stopping by


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