Brennan's Bananas Foster
Owner of the world famous New Orleans restaurant Brennan's, Owen Edward Brennan challenged his talented chef, Paul Blangé, to include bananas as a way of promoting the imported fruit. In 1951, Chef Paul, created Bananas Foster. The scrumptious dessert was named for Richard Foster, who, as chairman, served with Mr. Brennan on the New Orleans Crime Commission, a civic effort to clean up the French Quarter. Mr. Foster was a frequent customer of the restaurant and a very good friend of Owen Brennan.
1/4 cup butter
1 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup banana liqueur
4 firm bananas, cut in half lengthwise, then halved
1/4 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.
Makes 4 servings.
Recipe and photograph courtesy of Brennan's in New Orleans, Louisiana.