Caramelized Bananas in Butter and Cognac

Caramelized Bananas in Butter and Cognac

  • Servings: 2
  • Difficulty: easy
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This is an homage to Bananas Foster and a great way to add some spice and spirit to any dessert.  I use it in my Christmas “drunken fruit banana split“.



  • 1 firm but ripe banana
    • Plantains work well with this recipe too
  • 1 tbsp butter
  • 1 tsp light brown sugar
  • 1 tbsp cognac
  • Pinch of cinnamon



  • Peel and slice bananas on the diagonal (see photo below); set aside.


  • Place a non-stick frying pan on a burner set to medium-high.
  • Add the butter, brown sugar, and cinnamon, melt until the butter is frothy.
  • Carefully add the banana slices, caramelize on one side then turn over to caramelize the other.
  • Add the cognac, cook for 1 minute.
    • Safety Tip!:  If you have a gas burner take the pan OFF the burner and away from the flame before you add the cognac, then carefully return the pan to the burner, that is if you want to keep your eyebrows.
  • The bananas are ready for the banana split or any other dessert for that matter.


Caramelized Bananas in Butter and Cognac



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