Brennan's Bananas Foster
One of my favorite dessert is Bananas Foster and you can't get it better than the birthplace of this amazing dessert - Brennan's in New Orleans, Louisiana.
A little bit of History:
In the 1950's New Orleans was the major port of entry for bananas shipped from central and South America. Owen Edward Brennan challenged his talented chef Paul Blangé to include bananas in a new culinary creation. In 1951, bananas foster was born and little did anyone realize, that Bananas Foster, would become an international favorite and is the most requested item n the restaurant's menu. Thirty-five thousand pounds of Bananas are flamed each year at Brennan's in the preparation of its world-famous dessert.
Need a little pampering around your dinner table? Here is the actual Bananas Foster recipe from the original source and creator of this dessert:
- ¼ cup (½ stick) butter
- 1 cup brown sugar
- ½ teaspoon cinnamon
- ¼ cup banana liqueur
- 4 bananas, cut in half
lengthwise, then halved - ¼ cup dark rum
- 4 scoops vanilla ice cream
Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.
417 Royal Street
New Orleans, LA
70130
Reservations: (504) 525-9711