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James Martin recipe: banana foster

In his latest book and TV series American Adventure, chef James Martin eats and cooks his way across the US, here he gives us his recipe for banana foster.

Published: March 13, 2018
Categories: ,

Put the eggs, caster (superfine) sugar and milk into a bowl and whisk together.

Place a large frying pan over a low to medium heat and add two tablespoons of butter.

Dip the brioche into the egg mixture, and once the butter has melted, place the brioche into the hot pan.

Cook for one minute on each side until golden brown. Transfer the pieces to a warm plate.

Wipe the pan clean, then return it to the heat and add the remaining butter. Once the butter has melted, add the bananas, keeping them whole.

Cook until golden on one side, sprinkle with half the brown sugar, then flip the bananas over.

Sprinkle the remaining sugar over the top, add the cinnamon then pour in the banana liqueur and rum.

Flame to burn off the alcohol. Simmer for a couple of minutes until the butter and sugar turns into a sauce, then stir in the pecans.

Spoon the bananas and the sauce all over the brioche, then top with the whipped cream and ice cream.


Banana Foster

• James Martin’s American Adventure by James Martin, photography by Peter Cassidy, is published by Quadrille, £25


  • 3 medium eggs
  • 2 tbsp caster (superfine) sugar
  • 4 tbsp milk
  • 4 tbsp butter
  • 3 thick slices of brioche, cut from a loaf
  • 5 bananas, peeled
  • 4 tbsp dark brown sugar
  • ¼ tsp ground cinnamon
  • 2 tbsp banana liqueur
  • 2 tbsp rum
  • 25g pecans
  • 300ml double (heavy) cream, whipped and chilled
  • 3 scoops vanilla ice cream
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