Brennan's Bananas Foster

 

     The story of Bananas Foster, probably the best known Cajun dessert according to Brennan's web site, http://www.brennansneworleans.com is this:   “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 - Owen's way of promoting the imported fruit. Simultaneously, Holiday Magazine had asked Owen to provide a new recipe to appear in a feature article on Brennan's.
     In 1951, Chef Paul created Bananas Foster. The scrumptious dessert was named for Richard Foster, who, as chairman, served with Owen on the New Orleans Crime Commission, a civic effort to clean up the French Quarter. Richard Foster, owner of the Foster Awning Company, was a frequent customer of Brennan's and a very good friend of Owen.  Little did anyone realize that Bananas Foster would become an international favorite and is the most requested item on 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.” This is their recipe:

 

 

 

 

 

 


 4  Servings

1/4    cup butter

1        cup brown sugar

1/2    teaspoon cinnamon

1/4    cup banana liqueur

4        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 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, them tip the pan slightly to ignite the rum (or light if not using a gas stove).  When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream and serve immediately.