If you’re a fan of bananas, you’ve probably eaten—or at least heard of—bananas foster. It’s a traditional New Orleans dessert that originated at Brennan’s (side note: go there if you’re ever in Nola, we went for brunch during my bachelorette party and it was to die for!) Anyway, bananas foster is traditionally made by sautéing bananas in sugar and brown butter, then dousing it in rum and lighting it on fire until it’s caramelized and ooey-gooey. It’s pretty spectacular to watch—but not as easy to replicate at home without burning off your eyebrows. I wanted to bring the flavors of New Orleans back home, so I developed this recipe for bananas foster oatmeal. It has just three ingredients, and it’ll make your mornings so much better. Best part? No flambéing is required. Worst part? There’s no rum in it (sorry).
I usually don’t like to put up recipes where you have to buy one *specific* ingredient—especially if you can’t find it at every grocery store—but B. Nutty’s salted caramel peanut butter is a requirement for this recipe (here are locations where you can buy it, or you can buy it on Amazon for like $8). I know, it’s pricey and slightly inconvenient to buy PB online, but it really makes a difference in the recipe. Sure, you can use plain PB or almond butter, but you’re not going to get that rich, caramel taste like you will with this brand.
If you’re still with me, here’s how to make this bougie bananas foster oatmeal (I promise it’s worth it):
Bananas Foster Oatmeal
- 1/2 cup quick-cooking oats
- 1 1/4 cup boiling water, divided
- 2 tbsp. B. Nutty caramel & pink Himalayan salt peanut butter
- 1 banana
- 1/4 cup chopped pecans (optional)
Mix oats and 1 cup of water together in a bowl, and let sit for 3 minutes.
While oatmeal is cooking, slice your banana. In a small bowl, mix together 1/4 cup of hot water and 2 tbsp. peanut butter until it forms a thin sauce.
Place sliced bananas over oatmeal. Drizzle peanut butter sauce on top, and top with chopped pecans for extra crunch (optional). Enjoy immediately.