Bananas Foster Cream Pie
Featuring the flavors of vanilla, rum and bananas, this Bananas Foster Cream Pie is a fun twist on the classic New Orleans dessert!
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Years ago, Laura and I would make bananas foster quite often. It was a quick and easy dessert recipe when we wanted something sweet in the evening. At some point, our bananas foster habit disappeared. I have no idea why. Perhaps it was because I started baking more at home, so that meant we always had cakes or other treats hanging out. Whatever the reason, I decided recently to bring bananas foster back!
What is Bananas Foster?
Bananas Foster is an American dessert made with bananas topped with a sauce made from butter, brown sugar, cinnamon and rum. Sometimes banana liqueur is included in addition to, or in place of, the rum. The bananas and sauce are often served over vanilla ice cream.
Bananas Foster originated in New Orleans at the Brennan’s Vieux Carré restaurant. It is still served at Brennan’s, and bananas foster is the most ordered item on the menu. In fact, it is said that the ghost of the chef who created the dessert still roams the restaurant. Each evening, he signals the close of the restaurant by banging pots and pans together in celebration. While we haven’t ordered bananas foster at Brennan’s, you better believe it’s on my bucket list!
When ordered in a restaurant, the rum sauce is typically prepared flambé at your tableside. In less fancy terms, the bananas and rum sauce are lit on fire in a small skillet. The alcohol in the sauce flares up which leads to a dramatic presentation. (Don’t worry – the alcohol burns off quickly and the fire goes out!)
Bananas Foster Cream Pie
With the concept and flavors of bananas foster in mind, I decided to put a spin on this classic dessert by turning it into a pie. I started with the general concept of a Banana Cream Pie, but then I had to figure out how to get the flambéed rum flavor in there, too.
I puzzled and puzzled until my puzzler was sore. Do I add rum directly into the pastry cream filling? Eh, perhaps, but that would just be a rum flavor. I needed the unique flambéed flavor that comes when the rum is lit on fire.
I could have just made bananas foster and served it over a cream pie instead of ice cream. However, after much debate, I decided to go with a rum sauce drizzled on top of sliced bananas.
All together, this pie was fantastic! I used my go-to pie crust recipe (made with vodka!) along with a homemade vanilla pastry cream. Yes, there are several steps to this recipe, but I can assure you the flavor is worth it. Plus, sometimes it’s rewarding to hop into the kitchen and tackle a fun recipe, right?
If you are a fan of bananas foster (or if you’re just intrigued by the flavors), then put this Bananas Foster Cream Pie on the list. It’s a delicious combination of vanilla, rum and bananas! Happy baking!
Did you make this Bananas Foster Cream Pie at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Bananas Foster Cream Pie
Ingredients
For the Dough
- 1⅓ cups all-purpose flour
- 2 Tbsp brown sugar
- ½ tsp salt
- ½ cup unsalted butter cold
- 2 Tbsp vodka see note
- 2-4 Tbsp cold water
For the Vanilla Pastry Cream
- ½ cup granulated sugar
- 2 Tbsp all-purpose flour
- 1½ Tbsp cornstarch
- ½ tsp salt
- 2 large eggs
- 2 cups half-and-half
- 6 Tbsp unsalted butter room temperature
- 1 tsp vanilla extract
For the Banana Rum Sauce
- ¼ cup + 2 Tbsp heavy whipping cream
- 3 Tbsp dark rum
- 1 tsp vanilla extract
- 1 cup granulated sugar
- ¼ cup water
- 4 Tbsp unsalted butter softened
- ¼ tsp salt
- 3 ripe bananas
Instructions
For the Dough
- Using a food processor, add flour, brown sugar and salt; pulse until well combined.
- Cut butter into small cubes and add to the food processor; pulse until a crumbly mixture forms.
- Add vodka and 2 Tbsp of water; pulse until well combined. Continue adding water 1 Tbsp at a time (and pulsing) until dough comes together in a ball.
- Shape dough into a disc and wrap with plastic wrap; refrigerate for at least 2 hours. (Note: Dough can be made the day before and refrigerated overnight.) (Tip: This is a good time to make the pastry cream as it also needs to be refrigerated for at least 2 hours.)
- Preheat oven to 350°F.
- Working on a well-floured surface, roll pie dough into a 12” circle.
- Transfer pie dough into a 9” deep pie pan and gently press dough into the bottom and up the sides.
- Fold excess dough under itself and use 2 fingers to crimp the edges. Refrigerate dough for at least 15 minutes.
- Remove dough from refrigerator and use a fork to dock the dough every ~½”. Place foil on top of dough and fill with pie weights or coins.
- Bake for 35-40 minutes, or until golden brown in color.
- Remove pan from oven and let cool completely.
For the Vanilla Pastry Cream
- Using a medium bowl, add the sugar, flour, cornstarch, salt and eggs; stir until well combined. Set mixture aside.
- Place the half-and-half in a medium saucepan. Place over medium heat, stirring often, until half-and-half begins to simmer.
- Remove pan from heat and gradually pour the hot half-and-half into the egg mixture, whisking constantly while you pour.
- Once fully combined, transfer the filling back into the saucepan. Place saucepan over medium heat until mixture begins to boil. (Note: Stir the mixture constantly at this stage to prevent it from burning.) Let boil for 1 minute, stirring constantly.
- Remove mixture from heat and add butter and vanilla extract; stir until butter has completely melted.
- Press pastry cream through a fine-mesh sieve into a clean bowl. Cover with plastic wrap, pressing wrap directly to the surface of the custard. Refrigerate for at least 2 hours (or overnight).
For the Banana Rum Sauce
- Using a small bowl, add the heavy whipping cream, rum and vanilla extract; stir until well combined. Set bowl aside.
- Using a medium saucepan, add sugar and water. Place over medium-high heat until mixture begins to bowl. Once boiling, reduce heat to medium-low and continue cooking (without stirring) until mixture reaches 300°F. (Note: Watch the temperature closely to ensure that the mixture doesn’t burn!)
- Once mixture reaches 300°F, remove pan from heat and whisk in butter until it is completely melted.
- Add salt and whipping cream mixture (from above); stir until well combined. Let mixture cool at room temperature for at least 30 minutes and then chill in refrigerator for at least 30 more minutes.
- Spread chilled pastry cream into the cooled crust. Slice bananas and arrange on top of the pastry cream. Drizzle sauce on top of pie before serving.
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Cant wait to make this soon for me for the dough / ssauce and cream can i use vegan butter and coconut cream and skip rum as i dont use alcohol at home i never had bananas foster cream pie before perfect for my after office snacks love your recipes as always brightens up my day everyday after work
Hey Ramya! I’m not sure how coconut cream would work for the filling here as I’ve never tried making pastry cream with coconut cream. Give it a try and let me know how it turns out??
I haven’t had bananas foster but it is definitely on my bucket list! I was close to trying it once, but somehow we opted for something else… darn! This cream pie is the best of both worlds though, and I’ll have to try it at home myself! 🙂
Bananas foster is delicious – and surprisingly easy to make at home! We used to make it and spoon it over a scoop of vanilla ice cream. It sounds fancy, but it truly was quite simple. This pie channels those same flavors, and it turned out really well! Thanks, Michelle!
Love this twist on a classic banana cream pie, David! Truth be told, I’ve never had Banana’s Foster, but clearly I’ve been missing out!
Ohhh, you have to make Bananas Foster at home…and soon! Promise me! It’s such an easy dessert, and it’s quite delicious. This pie channels all the same flavors, and it turned out quite well, too. Thanks, Marissa!
I like everything here except the bananas:) I must make that vodka pastry of yours …
Haha – I remember you saying you weren’t a fan of bananas. I might leave this recipe on the shelf then! 🙂 However, that vodka pastry dough is definitely worth making! Maybe just use it for apple pie instead??
This looks amazing, David!
You know I’ve never had Bananas Foster? It’s one of those famous dishes I’ve heard about forever but never had a chance to try. I don’t recall seeing it on menus and it never occurred to me to try making it at home. But now that I know the recipe… Bananas are big in our house—we must go through at least two bunches a week—so I’m sure this would be a big hit.
On the other hand, I’m trying to lose some weight at the moment and I’m not sure this would fit into my diet!
Thanks, Frank! You absolutely MUST make bananas foster at home. It’s crazy easy to make, and it sounds super fancy. Laura and I used to make it when we were in grad school – I swear we’d make it a couple of nights a week. The pie doesn’t fit well into a diet, but the bananas foster themselves won’t kill the waistline…just be careful how much ice cream goes in the bowl with the bananas!
Fun fact: I love bananas foster (usually as a part of other recipes like crepes or oatmeal), but I’ve never heard this name before – or at least never linked it with the dish. Sometimes it’s good to know the name of what you eat, right? Lol And this pie? Absolutely wonderful – such great flavours. And I love that you decided to use alcohol in the sauce instead of the cream; this way you’ve elevated the dessert to a completely different level!
Haha – and now you know! 🙂 This pie turned out quite well. It’s more involved than a simple bananas foster over ice cream…but it was worth it. That rum sauce could be used in so many different ways, too!
The emphasis on the pie’s layers, including the homemade pie crust made with vodka and the rich vanilla pastry cream, demonstrates your dedication to achieving a balanced and flavorful dessert. Such a delightful twist on a classic treat.
Thanks so much, Raymund! This is a fun twist on the classic flavors of banana foster. And that pie crust is so nice and flaky – the only way a pie crust should be! 🙂