Brennan’s of New Orleans
Bananas Foster originated at Brennan’s in New Orleans. It was in 1951 that the chef at the time created the simple dessert for Richard Foster, a regular customer and good friend of Owen Brennan.
I (Nat) didn’t learn about Bananas Foster in New Orleans, I first tasted the concoction years ago at Tim’s parents’ when his dad, Stan, made it for us. I would even venture to say that it has become his specialty. His recipe differs a bit from the original in that it has less ingredients and, like a true Harris, his recipe is kept…in his head.
The Brennan’s recipe can be found on their website and includes banana liqueur and cinnamon. Stan, from what I observed uses butter, brown sugar, bananas, rum and ice cream.
It’s quick, easy and entertaining if you decide to flambé.
- 2 bananas, cut lengthwise and halved
- 2 Tbsp butter
- 1/2 cup brown sugar
- 2 Tbsp rum and a splash more
- 4 big scoops vanilla ice cream
- Melt butter in saucepan on med/low heat
- Add brown sugar and cook until dissolved
- Add banana pieces and cook until a bit softened
- Add Rum, this is where you would flambé, if you decide to go that route
- Or continue cooking a few mins.
- Plating: place one scoop ice cream in each of four dessert plates or bowls
- Place two pieces of banana on each plate
- Spoon some sauce over banana and ice cream.
Have you ever tried Bananas Foster?
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