We didn't set out to reinvent dessert. We just had great coffee, ripe bananas, and a campfire. One thing led to another, and now we have two versions of the best Banana Foster you'll ever make — and we're not keeping them to ourselves.
The classic Coffee-Spiked Banana Foster and its showstopping sibling, the Chocolate Banana Foster with Mexican Chocolate blend. Make one. Make both. Just don't blame us when everyone asks for the recipe.
Version 1: Coffee-Spiked Banana Foster
The Classic. Bold, caramelized, and dangerously good.
What You'll Need
- 2 ripe bananas, halved lengthwise
- 3 tbsp unsalted butter
- ½ cup brown sugar
- ¼ cup Brew Buddy Roast Cold Brew concentrate
- ¼ cup dark rum
- ½ tsp cinnamon
- Vanilla ice cream for serving
How to Make It
- Melt butter over medium heat. Add brown sugar and stir until dissolved.
- Add the cold brew concentrate and cinnamon. Let it bubble and thicken for 2 minutes — your kitchen is going to smell incredible.
- Add bananas cut-side down and cook 1-2 minutes per side until caramelized.
- Add rum and carefully flambé, or let it cook off for a minute.
- Serve immediately over vanilla ice cream and spoon that coffee-caramel sauce generously over the top.
Best Brew Buddy Pairing: Cold Brew concentrate or Italian Roast brewed double-strong.
Version 2: Chocolate Banana Foster with Mexican Chocolate Blend
The one that stopped us mid-sip. We looked at each other and said "did we just do that?" Yes. Yes we did.
What You'll Need
- 2 ripe bananas, halved lengthwise
- 3 tbsp unsalted butter
- ½ cup brown sugar
- 2 tbsp dark cocoa powder
- ½ cup Brew Buddy Roast Mexican Chocolate brewed double-strength
- ¼ cup dark rum (or coffee liqueur for extra depth)
- ½ tsp cinnamon
- Pinch of cayenne (trust us)
- Vanilla ice cream for serving
- Dark chocolate shavings to finish
How to Make It
- Melt butter over medium heat. Add brown sugar, cocoa powder, and cinnamon. Stir until it becomes a dark, glossy paste — about 2 minutes.
- Pour in the Mexican Chocolate brewed double-strength. Watch it transform into the richest chocolate-coffee sauce you've ever seen. Let it bubble and thicken for 2-3 minutes.
- Add bananas cut-side down. Cook 1-2 minutes per side until deeply caramelized.
- Add rum and flambé if you're feeling bold — or let it cook off for 1 minute.
- Hit it with a pinch of cayenne. Just a pinch. It wakes everything up.
- Serve over vanilla ice cream, spoon the sauce generously, and finish with dark chocolate shavings.
Best Brew Buddy Pairing: Mexican Chocolate blend — its natural chocolate and spice notes were literally born for this dish.
Which One Should You Make?
Can't decide? Here's the breakdown:
- Coffee-Spiked Classic — You want bold, caramelized, and crowd-pleasing. Perfect for a dinner party or a night around the fire.
- Chocolate Mexican Foster — You want to absolutely ruin everyone's expectations of what dessert can be. Make this one when you want to impress.
Or just make both and let people fight over their favorite. Either way, Brew Buddy's got the coffee covered. ☕🔥
Made one (or both)? Tag us — we need to see your flambé 🔥