Use crescent rolls to turn a typical dessert into delicious Bananas Foster Sticky Buns for a sweet breakfast the family will enjoy.
Jump to RecipeBananas Foster was originally made as a dessert, but we turned it into a delicious breakfast.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.
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 each 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.
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
Bananas Foster Sticky Buns
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)
Recommended Equipment
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
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
Oh my goodness those look like a delicious treat! We love bananas foster around here. I never would have thought of making them into mini muffins! How delish!
It’s such a great taste, and it was perfect as sticky buns for breakfast.
I love learning about the history of food too, especially desserts! These look delicious. Another yummy treat we can make with crescent rolls!
It’s so fun to hear where things came from and how they started. Crescent rolls are the best for quick treats like this.
Oh wow these look so good! We both love bananas foster and I would have never thought to have bananas foster sticky buns!
It was such a wonderful combination! If you love bananas foster you should definitely give this a try!!
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
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.
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.
Oh that’s awesome! I know allergies can come and go, so that’s great you aren’t allergic anymore!!
I bet they were sweet and super delicious. I can understand how they were all eate. I would have had a few myself. Yum.
Yes, they were so sweet, but we all have a big sweet tooth at my house.
this looks like a really tasty treat, totally loved the recipe. Thanks for sharing!
Its fascinating to know the history behind this recipe! I loved it
Another treat we can make with the kids. They’ll surely enjoy making this. One of the great things about trying out new recipes is to learn about their origin and history
I have a big sweet tooth. OMG! I just love sweets and this is just perfect. I appreciate you sharing this recipe
I am a fan of making an easy and delicious recipe like this.
I am so happy to know this. Thank you!
I’ve never heard of these but they look so delicious and cute! I love that they’re smaller, more bite-sized.
OMG! Gotta love everything about this recipe! This is the perfect sweet treat!
These look so delicious!! Definitely gonna save this recipe.