Bananas Foster is a New Orleans classic – brown sugar, butter, cinnamon, rum, and banana liqueur creating something magical in a hot pan. But we had a different idea. What if we swapped bananas for really ripe plantains?
Plantains are naturally sweeter than bananas, which means you need less sugar but get more complex flavor. They hold their shape better when cooked, too, so you end up with tender pieces instead of mush.
A few tweaks make all the difference. That pinch of salt? It makes every other flavor pop. Good cinnamon matters here – don’t use the stale stuff from the back of your spice cabinet. And instead of banana liqueur, we use Grand Marnier. The orange flavor brightens everything and complements the plantains without competing with them. 
When you add the plantains to that bubbling butter and brown sugar mixture, the smell alone will tell you this is going to be good. The plantains caramelize on the outside while staying creamy inside, and when you add the Grand Marnier and rum, it all comes together into something that tastes way more complicated than the 10 minutes it takes to make.
Spoon it over vanilla ice cream while it’s still warm and bubbling. The contrast between hot caramelized fruit and cold ice cream is exactly what makes this dessert work.
Step by Step Guide to Making Plantains Foster
Step 1: Preparing the Plantainn
Peel the plantain and slice lengthwise, then cut each half crosswise, creating four pieces total. Set aside.
Step 2: Making the Caramel Sauce
In a medium sauté pan, melt the butter over medium-low heat.
Add brown sugar, cinnamon, and a pinch of sea salt to the melted butter. Stir gently and cook for about 1-2 minutes, until smooth and bubbly.
Step 3: Cooking the Plantains
Place the plantain slices into the caramel sauce, carefully turning occasionally to coat evenly.
Cook for about 2-4 minutes until plantains are tender and caramelized, gently turning them in the sauce to ensure even cooking.
Step 4: Flambé the Plantains
Carefully add the Grand Marnier and dark rum to the pan.
Tilt the pan slightly and, using a long lighter or match, carefully ignite the alcohol. Allow flames to burn off completely (this usually takes about 30 seconds to 1 minute).
Remove the pan from heat immediately after the flames subside.
Step 5: Serving the Dessert
Place 2 scoops of vanilla ice cream into each serving bowl.
Top ice cream with caramelized plantains and drizzle generously with warm caramel rum sauce from the pan.
Serve immediately and enjoy.
Plantains Foster FAQ
Q: Can I use regular bananas instead?
A: Yes, ripe bananas will work, but plantains provide a firmer texture and unique flavor.
Q: Is flambé necessary?
A: No, but flambéing burns off alcohol and intensifies flavor. You can skip igniting and simply simmer until alcohol evaporates if preferred.
Q: Which rum works best?
A: Use a quality dark rum for richer flavor; avoid white rum as it lacks depth.
Q: Can I make this without alcohol?
A: Yes, simply omit alcohol and replace it with orange juice mixed with a dash of vanilla extract for a similar effect.
Q: How do I know if the plantains are ripe enough?
A: The skin should be mostly black with soft spots.
Ripe plantains, just right!
Common Mistakes and Fixes
Plantains not sweet enough: Use fully ripe (blackened skin) plantains to ensure natural sweetness.
Sauce too thin: Cook caramel sauce longer on low heat until thickened before adding plantains.
Burned caramel: Keep the heat medium-low and stir constantly to avoid scorching.
Plantains Foster: A Caribbean Twist on New Orleans’ Classic Dessert
- Total Time: 15 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
A Caribbean twist on a New Orleans classic. Caramelized plantains in a boozy rum sauce, served warm over vanilla ice cream.
Ingredients
- 1 very ripe plantain, peeled
- 1/3 cup brown sugar
- 1 tablespoon organic butter
- Pinch sea salt
- 1/4 tsp cinnamon
- 1 fl oz (45 ml) Grand Marnier
- 3 fl oz (90 ml) dark rum
- 4 scoops vanilla ice cream
Instructions
- Peel the plantain and slice lengthwise, then cut each half crosswise, creating four pieces total. Set aside.
For the Caramel Sauce
- In a medium sauté pan, melt the butter over medium-low heat. Add brown sugar, cinnamon, and a pinch of sea salt to the melted butter. Stir gently and cook for about 1-2 minutes, until smooth and bubbly.
For the Plantains
- Place the plantain slices into the caramel sauce, carefully turning occasionally to coat evenly. Cook for about 2-4 minutes until plantains are tender and caramelized, gently turning them in the sauce to ensure even cooking.
For the Flambé
- Carefully add the Grand Marnier and dark rum to the pan. Tilt the pan slightly and, using a long lighter or match, carefully ignite the alcohol. Allow flames to burn off completely (this usually takes about 30 seconds to 1 minute). Remove the pan from heat immediately after the flames subside.
For Serving
- Place 2 scoops of vanilla ice cream into each serving bowl. Top ice cream with caramelized plantains and drizzle generously with warm caramel rum sauce from the pan. Serve immediately.
Notes
- For extra caramelization, use firm-ripe plantains that are slightly less ripe than completely black.
- If you don’t have Grand Marnier, substitute with another orange liqueur like Cointreau or even orange juice.
- Serve warm immediately for the best flavor and texture; leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the plantains may lose some crispness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Sautéing
- Cuisine: Caribbean
Nutrition
- Serving Size: 2 scoops ice cream, ½ plantain
- Calories: 400
- Sugar: 50
- Sodium: 100
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0g
- Carbohydrates: 60
- Fiber: 5
- Protein: 4
- Cholesterol: 20
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Medieval Arroz Con Leche: Ancient Spanish Rice Pudding
Gâteau au Cassis: French Blackcurrant Mousse Cake
Frequently Asked Questions
Can I use unripe plantains for this recipe?
It’s best to use really ripe plantains, as they are naturally sweeter and will caramelize better. Unripe plantains may not provide the same flavor or texture.
What kind of cinnamon should I use for Plantains Foster?
Use high-quality cinnamon, as stale cinnamon can dull the flavors of the dish. Freshly ground or a trusted brand will enhance the overall taste.
Is there a substitute for Grand Marnier in this recipe?
If you don’t have Grand Marnier, you can use another orange liqueur, but avoid substitutes that have a strong, competing flavor. A splash of orange juice or orange extract can also work in a pinch.
This was so much fun to flambé! Felt like a pro chef at home. Delicious results too! Couldn’t find Grand Marnier, but it worked great with just rum—YUM!
Be careful when lighting it up… my eyebrows barely survived ? Worth it though, this is so delcious.
Caramel sauce was unreal. Doubled the recipe, zero regrets.
Thank you!
Oh wow, this is perfect! I grew up with plantains and almost always have Bananas Foster whenever I’m in NOLA. Why didn’t I think of this before?? Plantains are so much better here – they actually hold together and taste way better. Thank you for a lovely recipe.