Banana foster sticky buns on a bamboo tray next to a white bowl of glaze and a small spoon with glaze all on a white surface (with logo overlay)

Bananas Foster Sticky Buns

Use crescent rolls to turn a typical dessert into delicious Bananas Foster Sticky Buns for a sweet breakfast the family will enjoy.

Bananas Foster was originally made as a dessert, but we turned it into a delicious breakfast. My whole family will devour almost anything sweet, especially at breakfast. We decided to turn the typical dessert into bananas foster sticky buns using crescent rolls for the base.

Traditional bananas foster is cooked using flambé which includes setting the rum on fire briefly to burn off the alcohol. I’ve never done that and really didn’t feel like setting off my smoke alarms early in the morning. So I let it cook long enough to reduce the liquid and cook the alcohol out of it.

History

After making this delicious breakfast, I wanted to learn more about the history of the dish. I always find it fascinating to learn where a specific food or meal started, and how long it’s been around. I was surprised to find that the history of Bananas Foster is not actually a very long one. It was first made in the early 1950’s in New Orleans. Bananas were a large import for the city at that time.

One of the owners of a well-known restaurant challenged his chef to make a dessert using the bananas. They wanted to promote the bananas since they were very fresh when eaten in New Orleans. They named the dessert after a business and civic leader, Richard Foster.

Source: https://www.neworleans.com/restaurants/traditional-new-orleans-foods/bananas-foster/

Step by Step

In a medium skillet, melt 2 tbsp of butter over medium heat. Stir in 1/4 cup of brown sugar until combined.

Melted butter with brown sugar in a skillet on a wooden surface

Stir in the sliced bananas and 1/2 tbsp of the light rum. Cook for about 3-4 minutes, until the bananas just start to break down, stirring often. Set aside and let cool completely, about 20 minutes.

Bananas foster filling in a large skillet on a wooden surface

Meanwhile, preheat the oven to 375F. In a small mixing bowl, whisk the cinnamon, 1/4 cup of brown sugar, and 2 tbsp of sugar.

Brown sugar mixture in a stainless steel bowl with a wire whisk on a wooden surface

Unroll 1 can of crescent rolls onto parchment paper and separate the rectangles, pressing the seams to make 4 rectangles. Repeat with the remaining can of crescent rolls.

Flattened crescent rolls on parchment paper

Spread the softened butter evenly on each rectangle.

Flattened crescent rolls covered with butter on parchment paper

Sprinkle each with about 1 tbsp of the cinnamon-sugar mixture.

Flattened crescent rolls covered with butter and brown sugar mixture on parchment paper

Dollop each rectangle with the cooled banana mixture and spread to within 1/4 inch of the edges.

Flattened crescent rolls covered with butter and bananas foster filling on parchment paper

Roll the rectangles, starting with the short end, and pinch to seal.

Crescent rolls filled with bananas foster filling on parchment paper

Gently cut each dough into 6 even pieces.

Sliced sticky buns on a piece of parchment paper

Grease a 24-cup mini muffin pan. Put 2 slices, cut side up, in each muffin cup.

Sticky buns in a mini muffin pan on a wooden surface

Bake until golden brown, about 14-16 minutes. Place the pan on a wire rack to allow them to cool for about 15 minutes.

While they cool, place the cream, salt, and remaining 4 tbsp of butter, 1/4 cup of brown sugar, and 1/4 cup of sugar in a small saucepan over medium heat. Whisk constantly while bringing to a boil for 1 minute.

Boiling glaze in a saucepan on a wooden surface

Remove from the heat and whisk in the remaining 1 tbsp of rum.

Bananas foster rum glaze in a saucepan on a wooden surface

Gradually whisk in 1/2 cup of the powdered sugar until smooth. Whisk the remaining 1/8 cup of powdered sugar, a little at a time, until the desired consistency is reached.

Drizzle the warm sticky buns with the glaze and sprinkle with chopped pecans.

Banana foster sticky buns on a bamboo tray next to a white bowl of glaze and a small spoon with glaze all on a white surface (vertical)

Leftovers

I’ll be honest, we didn’t have any leftovers. But these would be best saved without the glaze on top. Place any remaining bananas foster sticky buns in an airtight container and refrigerate. Refrigerate the glaze separately. When you are ready to serve, warm the sticky buns in the oven for a few minutes and warm the glaze either on the stovetop or in the microwave.

Recipe

Originally Published On: June 8, 2020

Banana foster sticky buns on a bamboo tray next to a white bowl of glaze and a small spoon with glaze all on a white surface

Bananas Foster Sticky Buns

Use crescent rolls to turn a typical dessert into delicious Bananas Foster Sticky Buns for a sweet breakfast the family will enjoy.
Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 1 hour
Course: Breakfast
Cuisine: American
Keyword: banana, buns, crescent rolls, sticky buns
Servings: 24 sticky buns
5 from 3 votes

Ingredients

  • 6 tbsp butter
  • 3/4 cup brown sugar
  • 2 bananas (ripe, sliced)
  • 1 1/2 tbsp light rum
  • 1/2 tsp cinnamon
  • 6 tbsp sugar
  • 2 cans crescent rolls
  • 4 tbsp butter (softened)
  • 1/4 cup heavy cream
  • 1/4 tsp salt
  • 5/8 cup powdered sugar
  • 1/3 cup pecans (chopped)

Instructions

  • In a medium skillet, melt 2 tbsp of butter over medium heat
  • Stir in 1/4 cup of brown sugar until combined
  • Stir in the sliced bananas and 1/2 tbsp of the light rum
  • Cook for about 3-4 minutes, until the bananas just start to break down, stirring often
  • Set aside and let cool completely, about 20 minutes
  • Meanwhile, preheat the oven to 375F
  • In a small mixing bowl, whisk the cinnamon, 1/4 cup of brown sugar, and 2 tbsp of sugar
  • Unroll 1 can of crescent rolls onto parchment paper and separate the rectangles, pressing the seams to make 4 rectangles
  • Repeat with the remaining can of crescent rolls
  • Spread the softened butter evenly on each rectangle
  • Sprinkle with about 1 tbsp of the cinnamon-sugar mixture
  • Dollop each rectangle with the cooled banana mixture and spread to within 1/4 inch of the edges
  • Roll the rectangles, starting with the short end, and pinch to seal
  • Gently cut each dough into 6 even pieces
  • Grease a 24-cup mini muffin pan
  • Put 2 slices, cut side up, in each muffin cup
  • Bake until golden brown, about 14-16 minutes
  • Place the pan on a wire rack to allow them to cool for about 15 minutes
  • While they cool, place the cream, salt, and remaining 4 tbsp of butter, 1/4 cup of brown sugar, and 1/4 cup of sugar in a small saucepan over medium heat
  • Whisk constantly while bringing to a boil for 1 minute
  • Remove from the heat and whisk in the remaining 1 tbsp of rum
  • Gradually whisk in 1/2 cup of the powdered sugar until smooth
  • Whisk the remaining 1/8 cup of powdered sugar, a little at a time, until the desired consistency is reached
  • Drizzle the warm sticky buns with the glaze and sprinkle with chopped pecans
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Nutrition Facts
Bananas Foster Sticky Buns
Amount Per Serving (1 sticky bun)
Calories 130 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g20%
Cholesterol 16mg5%
Sodium 88mg4%
Potassium 52mg1%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 14g16%
Protein 1g2%
Vitamin A 191IU4%
Vitamin C 1mg1%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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12 thoughts on “Bananas Foster Sticky Buns”

  1. I love learning about the history of food too, especially desserts! These look delicious. Another yummy treat we can make with crescent rolls!

  2. Neely Moldovan

    Oh wow these look so good! We both love bananas foster and I would have never thought to have bananas foster sticky buns!

  3. Melanie williams

    Anything to do with New Orleans I love and since it was made there first I am going to have to give this a go x

    1. I’ve tried a lot of New Orleans-influenced foods since moving to Houston! A lot of New Orleans natives came here after Katrina hit so we have a lot of that in this area.

  4. This looks super yummy. I miss eating sticky buns. And, guess what! I can eat it. I just got retested for allergies and I don’t have allergies to bananas anymore.

  5. I bet they were sweet and super delicious. I can understand how they were all eate. I would have had a few myself. Yum.

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