Bananas Foster
Many years ago when I was pregnant with our first child, my husband and I went on a business trip to New Orleans. His boss took us to the famous Brennan’s Restaurant for breakfast. There on that menu was my first introduction to Bananas Foster.
Do you love Bananas Foster?
I think it is by far one of my favorite desserts.
Did you know that it originated from that very restaurant? Here’s the story about that dessert from their website:
“Bananas were not introduced to North America until sometime after the Civil War. Some decades later, when widespread consumption took hold, New Orleans became a major center for banana imports from Central and South America.
In 1951, with ever an eye for publicity and the promotion of his city, Owen Brennan challenged his chef Paul Blangé to create a dish featuring the fruit. The dramatic, flambéed result is now the most-ordered item on Brennan’s menu. It is not unusual for guests who have dined elsewhere to arrive just for a dessert of Bananas Foster.
The dish was named for Richard Foster, a friend of Owen Brennan and the chairman of the New Orleans Crime Commission, on which Brennan served.”
I love the history of a good recipe. Don’t you?
When I was teaching foods and culinary classes, we had a culinary school visitor who created this recipe for my classes. Using rum extract to flambé, rather than rum, it was an exciting experience for kids to watch and divine to sample.
Perhaps because my husband is allergic to all raw fruits and vegetables…bringing this recipe home just wasn’t in my radar.
But, when I created it to share in the VUE magazine? My husband decided to taste…and LOVED it! So simple, elegant, and a memorable experience. You have to try it if you haven’t!
Although it may look or sound intimidating to make…trust me! It’s easy.
You can watch me flambé it here!
Since New Orleans and Mardi Gras are always a focus in February, I thought I would share the Bananas Foster recipe with all of you here who like to save my recipes.
Bananas Foster
Equipment
- 1 Stainless saucepan to flambé
- 1 Stove
- 1 set measuring cups/spoons
- 1 long lighter
Ingredients
- 4 T butter
- 1 C brown sugar, packed
- 1 t cinnamon
- 4 whole bananas, cut in half and sliced lengthwise
- 4 T rum or rum extract
- NOTE: Brennan's recipe includes 4 T banana liqueur, although there's no mention of it in the menu description.
- Vanilla ice cream for topping
Instructions
- Measure all ingredients.
- In a stainless-steel skillet (to flambé safely), melt butter and add in brown sugar and cinnamon over medium heat.
- As mixture dissolves, stir in the vanilla (and banana liqueur, if using).
- As the sauce starts to caramelize, add the bananas.
- Stir to coat. Soften for about 1-2 minutes.
- Tilt the pan to slightly heat the far edge and carefully add in the rum or rum extract.
- Tilt the pan toward the flame of a long match or long lighter to ignite the rum or rum extract or banana liqueur. Be careful to move away from the flame as it ignites.
- Stir the sauce to make sure all alcohol cooks out.
- Add bananas and caramel to a bowl and top with a scoop of vanilla ice cream. Pour over extra sauce if you like.
- Serve immediately.
Notes
Hope you surprise those who have their feet under your table with this recipe! So decadent and delightful!
Surprising and memorable if you make this one.
Won’t you let me know if you give this one a try?
If you need other favorite southern dessert recipes, try these:
Thanks for joining me at the table, today. I’m truly thankful for your presence here. And your comments? Treasured.
2 Comments
Cindy Walker
Oh my goodness! I’ve never had Bananas Foster. I will definitely try to make this. I am one to save & share your recipes. A big thank you!
Leslie J Watkins
Oh, my goodness! You HAVE to try this! Brennan’s used to flambe this one at the table when you ordered it. Some gift basket I won had the perfect sized tiny bottle of coconut rum in it that I used in the last batch. The flavor after the alcohol burned out was divine. Enjoy!