By Christie Vanover | Published May 12, 2011 | Last Updated December 19, 2022
What is bananas foster?
Traditional bananas foster is a dessert made with bananas, butter and brown sugar. The ingredients are flambéed (set on fire) with dark rum and banana liqueur and then topped with ice cream.
I love the flavors of bananas foster, but it isn’t really the best recipe to bring to a party or potluck. That’s why I created this alcohol-free little party cups.
I’ve entered them into several bake offs and food competitions and placed first place many times. I’ve even earned a perfect score on multiple occasions.
Self-proclaimed “banana haters” have even told me they love this dessert.
One of my longtime friends taught me years ago the importance of presentation, and that is one of the elements that makes this dish to-die-for. I have made it many ways, but when I serve it in little plastic cups with small silver plastic spoons, no one can resist. And it really does taste as good as it looks.
When you dig your spoon past the caramelized pecans, through the sour cream banana whipped cream pudding, you reach the banana and a crunchy pecan crust. Bon appétit
Ingredients
How to make this dessert
This recipe is made in multiple components. You can make everything ahead of time a couple days before you plan to serve it and assemble it in less than 15 minutes.
- STEP ONE: Make the pecan cookie crust by grinding pecan sandies in a food processor. Then, combine them with melted butter and toast on a baking sheet in a 400F-degree oven for 10 minutes.
- STEP TWO: Next, whisk the heavy cream in a medium bowl or stand mixer until still peaks form. Fold in powdered sugar followed by the sour cream. Then, mix in the packet of banana pudding, cinnamon and vanilla. It will immediately thicken.
Spoon this mixture into a large piping bag with a star tip. If you don’t have a piping bag, you can place it in a zip-top bag and snip off a corner.
- STEP THREE: Pour about ½ cup of caramel sauce into a piping bag with a small round tip or into a zip-top bag. Just before it’s time to assemble, snip off a small tip of the corner.
- STEP FOUR: To make the candied pecan brittle, place the sugar, pecans and cinnamon in a small pan over medium-low heat. Stir it until it melts. Then, pour it onto a sheet of wax paper to cool. Once it’s cool to the touch, you can break the pieces apart.
PRO TIP: The sugar can go from slightly melted to burnt rather quickly, so it’s important to keep an eye on the pan the whole time and stir frequently.
- STEP FIVE: Slice the bananas into ⅛ inch-thin slices.
- STEP SIX: To assemble, spoon about 1 teaspoon of the cook crumble into a small cup. Add one slice of banana on top. Pipe in the banana pudding mouse until it’s about ¾ full. Squeeze in some caramel and finish with pecan brittle.
How to serve bananas foster cups
After making the cups, arrange them on a serving platter and keep them chilled until ready to serve.
Be sure to give your guests small spoons, so they can dig in and enjoy every layer.
Storage
These are best served right after they’re assembled, so it’s best to assemble them right before you need them. You can store the pre-assembled ingredients for 2-3 days. Just don’t slice the banana until you need it, or it will brown.
You can keep the final cups refrigerated for 1-2 days. They don’t freeze well.
Expert Tips
Frequently Asked Questions
These bananas foster cups have the flavor of toasted cinnamon pecans with a creamy, rich vanilla banana mouse. There is no alcohol in this recipe.
Usually yes. It’s traditionally made with dark rum and banana liqueur. The alcohol is then set on fire, which burns off the spirits. This recipe however does not include any alcohol. And there is no fire involved.
You can absolutely eat these dessert cups while pregnant, because this recipe doesn’t include any alcohol.
More delicious desserts
Bananas Foster Cups
Ingredients
- 15 Pecan Sandies cookies
- 3 tablespoon butter melted
- 1-2 bananas
- 8 ozs heavy cream
- ¼ cup powdered sugar
- 8 ozs sour cream
- 1 small box instant banana pudding
- ½ teaspoon cinnamon
- 1 tablespoon vanilla paste
- 2 tablespoon white sugar
- ½ cup caramel ice cream topping
- ½ cup pecans chopped
- pinch cinnamon
Instructions
Layer 1-Pecan Cookie Crust
- Grind the cookies in a mini food processor. In a medium bowl, combine the cookies with the melted butter. Spread the mixture onto a baking sheet and bake in a 400F-degree oven for 10 minutes. Remove from the oven and toss the mixture with a wooden spoon.
Layer 2-Fresh Bananas
- Slice the bananas into ⅛-inch thin slices.
Layer 3- Sour Cream Banana Whipped Cream Pudding
- In a new medium bowl (or stand mixer bowl), whisk heavy cream until it is stiff. Fold in the powdered sugar. Then, fold in the sour cream. Lastly, fold in the packet of banana pudding and the cinnamon and vanilla. Spoon the mixture into a piping bag with a star tip or large zip-top bag with the corner snipped off.
Layer 4-Caramel Sauce
- Pour about ½ cup of caramel sauce into a small zip-top bag. Snip off a very small tip of the corner.
Layer 5-Pecan Brittle
- Heat two tablespoons sugar, pecans and a pinch of cinnamon in a small pan over medium-low heat. Watch carefully so the sugar does not burn. Stir the mixture until the sugar melts. Once it is melted and the pecans are evenly coated, spoon the mixture onto a piece of wax paper to cool. Once cool, gather the wax paper together, so the pecans are tucked inside, and squeeze the paper-wrapped pecans to break the brittle into smaller pieces.
To assemble
- Spoon approximately one teaspoon of the pecan crust into a small cup. Add one banana slice on top. Pipe the sour cream banana whipped cream pudding into the cup until it is about ¾ full. Gently squeezing the small bag of caramel, drizzle the caramel on top of the cream. Sprinkle the pecan brittle on top and serve with a small spoon.
Nutrition
This estimate was created using an online nutrition calculator
Lee says
How big should the glass be, shot glass size? do you need to keep refrigerated because of the whip cream?
zestuous says
Sorry I’m just seeing your comment Lee. Yes. I use plastic cups that are about the size of shot glasses. And you do need to keep them refrigerated, until ready to serve.
Hollie says
Im about to be making these for a baby shower! How far in advance can they be made? Also, approx how many does this recipe make? Thank you they look awesome!
zestuous says
I think it makes between 40-50. I have made them a day in advance before and they were still great, but you can also make all of the layers a day or two in advance and then assemble it a few hours before you need them. Enjoy!
Kerry Thomaa says
Have you ever added rum to this recipe?
If so would you add to caramel?
Christie Vanover says
I haven’t, but that sounds like a great addition. Adding it to the caramel would be a perfect touch.
Sawsan@chef in disguise says
When you dig your spoon past the caramelized pecans, through the sour cream banana whipped cream pudding, you reach the banana and a crunchy pecan crust. Bon appétit!
OH MY!
I have to make this ASAP
but can I replace the pecan sandies with anything else? not sure I can find them here
zestuous says
Absolutely. You can use regular shortbread. Or you can use Pepperidge Farm Brussels or Milano Cookies. If you use the latter, don’t cook them with the butter. Just crumble them and place them in the bottom of the cup or bowl.
Veganlovlie says
These look so yummy! And so indulging too! Really tempting… bookmarking for later when I’ll be happy a summer party soon! 🙂
raquel says
looks great, I just wonder if how many calories will I gain when i eat 5 cups. lol
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