This easy vegan banana foster recipe can be whipped up in just six minutes! Perfect for a tasty quick vegan summer dessert without heating up the kitchen too much, or when you are entertaining and don’t want to spend the night in the kitchen.
I’m not crazy about bananas but slice them up and serve them with this tasty rum sauce and serve hot over delicious vegan recipe (you can make your own, check out my epic vegan frozen dessert list, or just buy some).
It’s normally served over plain vanilla ice-cream, oat-based ice-cream is my favourite as I find it much creamier.
I also love it over chocolate ice-cream though, so you do you.
Some banana foster recipes slice the banana lengthwise and add them to the sauce, but I prefer the rummy caramelly goodness to coat and impregnate the bananas more so I chop them instead. Again, you can do whichever you prefer.
And if you landed here because you were looking for a quick summer recipe, I’d also recommend checking out my:
- Easy Mediterranean white bean salad
- Easy Peri Peri sauce recipe (perfect for marinading or ladling over grilled food)
- 5-minute masala sandwich
- Easy 15-minute vegan garlic bread
How to make it
Not going to lie, this is so easy it barely needs instructions. But just in case, I’ve included them along with some pictures here so you can check everything is progressing the way it should.
First, take vegan butter/plant-based spread, and melt it over medium-high heat in a wide frying pan. I’m based in Europe so I use Flora (do check the ingredients as not all the different types of Flora are vegan).
If you’re based in the states I recommend Earth Balance. Otherwise, just use a spread which has a nice flavour – you can even substitute with the same quantity of coconut oil if you don’t mind a little coconut flavour.
If you’re watching your waistline, well, then this is probably not the recipe for you, but you can reduce the amount of spread from three tablespoons to two if you really must…
Once the spread has melted, add the sugar, rum, vanilla, cinnamon, and nuts if adding, mix well and increase the heat to high.
Once it starts bubbling, let it bubble away for two minutes, scraping the bottom every thirty seconds or so to make sure no sugar gets stuck to it.
Most recipes for vegan banana foster recommend 70% proof rum or higher so you can flambé it, but I’m not a fan of fire in the kitchen (I totally set the cupboards on fire years ago when I took a phone call in the middle of deep frying some chips), so I use 30% proof.
Again, if you want to flambé it, then you can opt for the higher percentage proof rum, you do you.
After two minutes, the consistency of the sauce should be thickened and all the sugar should have dissolved.
Now add the sliced bananas, gently toss with a spatula to coat in the sauce, and cook an additional one-two minutes longer. One minute if you want the banana slices nice and firm, two minutes if you want them softer.
Take off the heat and serve over ice-cream. Done! Serve immediately as the bananas will get softer the more time they sit in the warm sauce.
I don’t recommend using over-ripe bananas for this recipe as it’s quite sweet, and the softer over-ripe ones will also turn to banana mush when heated. You want to use just-ripe or slightly underripe ones.
You’ll notice that I spooned my sauce and bananas over ice-cream topped pancakes – I highly recommend it if you have the time to make the pancakes (my favorite no-fail recipe is Nora Cooks vegan pancakes)!
Otherwise, it will still be delicious over ice cream.
Did you make this recipe? Let me know how much you loved it with a star rating in the recipe box, review, or comment below.
Or take a picture and tag me on Instagram (@the_fiery_vegetarian) or connect with me on my Facebook page, I love seeing all your creations!
- 3 tbsp plant-based spread
- ½ cup brown sugar
- 4 tbsp dark rum
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- Pinch of salt
- 1/2 cup roughly chopped pecans (optional)
- 4 sliced bananas
- 1-pint ice cream to serve
- Melt the plant-based spread over medium-high heat in a wide frying pan.
- Add the sugar, rum, vanilla, cinnamon, salt, and chopped pecans (if using), mix well, and turn the heat up to high.
- Bring to a boil (should start bubbling) and maintain for two minutes, stirring every 30 seconds or so to scrape any sugar from the bottom.
- Add the sliced bananas and heat one-two minutes (one minute for firmer bananas, two for softer ones).
- Serve immediately over ice-cream.
Amount Per Serving Calories 301Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 19mgSodium 62mgCarbohydrates 45gFiber 3gSugar 34gProtein 3g