Middle Eastern Sweets Middle EasternMedium

Banana Foster Kunafa

Name: Banana Foster Kunafa
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 1 lb (450 g) kataifi pastry (shredded phyllo); 1¼ cup (280 g) unsalted butter, melted; divided into 6 tablespoons each for bottom layer, caramel sauce, and top layer; 5 each (900 g) large firm bananas, peeled and sliced ¼ inch thick; 1 cup (200 g) packed brown sugar; ½ cup (120 ml) dark or spiced rum; 2 tsp (10 ml) pure vanilla extract; 1½ tsp (4 g) ground cinnamon; ¼ tsp (1½ g) kosher salt; ½ cup (60 g) roasted unsalted pistachios, finely chopped (optional); 1 pint (475 ml) vanilla ice cream, cold (optional)

From the MyKitchenBank Kitchen

A bold fusion of Middle Eastern kunafa pastry and the iconic New Orleans Bananas Foster. Layers of crispy, buttery kataifi encase soft caramelized bananas soaked in dark rum, vanilla, and cinnamon. Baked until golden, then topped with chopped pistachios. Serve warm with vanilla ice cream for an unforgettable dessert that marries two culinary traditions.

Prep: 20 min
Cook: 35 min
Wait: 12 min
Total: 1 hr 7 min
Makes: One 9×13-inch pan (8 servings)

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Steps

Before you start

Preheat your oven to 350°F (175°C) and brush a 9×13-inch (23×33 cm) baking pan with melted butter
Use firm, golden-yellow bananas (no brown spots) so they hold their shape during baking
Have all ingredients measured and ready so you can work quickly once you start assembling

1
Prepare bottom kataifi layer
- Gently separate the kataifi into loose strands (if it comes in a block).
- In a large bowl, combine about 2/3 of the kataifi (roughly 300g) with 6 tablespoons of the melted butter and ½ teaspoon of the ground cinnamon.
- Using your fingers, toss gently until all the delicate strands are evenly coated with butter.
- Press this mixture firmly and evenly into the prepared pan to form a compact base layer.
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Ready when: Kataifi is pressed into an even, compact layer covering the bottom of the pan
Tip: Handle the fragile kataifi strands gently to keep them as long as possible and avoid creating fine crumbs
2
Slice the bananas
- Peel each banana and slice it crosswise into ¼-inch-thick rounds.
- Lay them on a plate as you work.
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Ready when: All bananas are sliced into uniform rounds
Tip: Slice just before assembling so the bananas don't brown or oxidize; banana slices discolor quickly when exposed to air
3
Make the caramel sauce
- In a medium saucepan over medium heat, combine 6 tablespoons melted butter with the brown sugar.
- Stir occasionally for 3–4 minutes until the mixture is bubbling and smells rich and caramel-like.
- Remove from heat.
- Slowly pour in the rum while stirring constantly (the mixture will bubble up—this is normal).
- Add the vanilla extract, remaining 1 teaspoon cinnamon, and the salt.
- Stir well until fully combined and smooth.
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Ready when: Caramel is bubbly and fragrant; all ingredients are fully incorporated and the sauce is smooth
Tip: Pour the rum slowly and stir gently to avoid splattering hot caramel. If it splatters aggressively, remove the pan from heat before adding the rum
4
Layer bananas and caramel
- Arrange the banana slices in a single layer (slightly overlapping if needed) over the kataifi base.
- Drizzle the warm caramel sauce evenly over the bananas, allowing it to soak into the pastry.
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Ready when: Bananas are arranged and caramel is drizzled evenly over them
5
Add top kataifi layer
- In a bowl, combine the remaining 1/3 of the kataifi (roughly 150g) with 6 tablespoons melted butter and a pinch of salt.
- Gently toss until all strands are evenly coated.
- Sprinkle this mixture evenly over the bananas and caramel, making sure to cover the filling completely so it doesn't dry out during baking.
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Ready when: Top kataifi is evenly distributed and covers all the filling
6
Bake the kunafaOven 350°F / 175°C
- Place the pan in the preheated 350°F (175°C) oven.
- Bake for 30–35 minutes, until the top kataifi is deep golden brown and caramel bubbles around the edges of the pan.
- The pastry should be crispy and fragrant.
- If the top is browning too quickly before the caramel has cooked through, tent the pan loosely with aluminum foil for the remaining baking time.
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Ready when: Top kataifi is deep golden brown, caramel bubbles at the edges, and the pastry smells fragrant and crispy
Tip: Watch it closely from minute 25 onward; oven temperatures vary, so browning can happen faster in some ovens
7
Cool and serve
- Remove the pan from the oven and let it rest on a wire rack for 10–15 minutes.
- This cooling time allows the caramel to set slightly, making the dessert easier to cut and serve.
- Sprinkle chopped pistachios over the top while still warm so they adhere to the caramel.
- Serve warm, with a generous scoop of vanilla ice cream on the side if desired.
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Ready when: Kunafa is warm but cool enough to handle and serve

Good to know

Tips

Use firm, golden-yellow bananas with no brown spots. Overripe bananas will fall apart during baking; underripe ones will taste bland and starchy.
For a non-alcoholic version, replace the rum with ½ cup orange juice or banana juice, and increase vanilla extract to 3 teaspoons for more depth.
Serve the kunafa warm with vanilla ice cream for maximum contrast—the hot, crispy pastry and warm caramel pair beautifully with cold ice cream. This is the best way to experience the dessert.
If using phyllo instead of kataifi, brush each sheet individually with melted butter before crumpling and layering, as phyllo tends to crack and break more easily than the thinner kataifi strands.

Make ahead

The kunafa can be assembled up to 4 hours ahead and refrigerated unbaked. Bake just before serving for best results. It is best enjoyed warm and fresh from the oven.

Storage & reheating

Serve warm. Store leftovers at room temperature, covered loosely with foil, for up to 2 days. Reheat in a 300°F (150°C) oven for 10–15 minutes until warmed through. Does not freeze well because the caramel becomes sticky and the pastry loses its crispness.

Substitutions

kataifi pastry (shredded phyllo) → Phyllo pastry sheets, crumpled or cut into 1-inch pieces. Phyllo is not an exact match (longer strands are preferable), but works if kataifi is unavailable. Use 15–20 sheets, brushing each lightly with butter and stacking or crumpling them.
dark or spiced rum → Brandy, cognac, or bourbon. Use the same amount. Brandy is drier, bourbon adds oakiness; both are delicious but create a different flavor profile than dark rum.
packed brown sugar → ¾ cup white sugar mixed with 3 tablespoons unsulfured molasses. This combination creates an equivalent amount of brown sugar with the same depth and complexity of flavor.
roasted unsalted pistachios → Chopped roasted almonds or walnuts. Use the same amount. Almonds are milder and slightly sweet; walnuts add earthiness. Both are equally delicious.