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Recipe
is from
Brennan's Restaurant
in New Orleans, Louisiana.
In the 1950's, New
Orleans was the major port of entry for bananas shipped from Central and South
America. In 1951, Owen Edward Brennan challenged his talented chef, Paul Blangé,
to include bananas in a new culinary creation. 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.
Brennan's Banana Foster Recipe
Recipe Type:
Banana,
Flambe,
Dessert
Cuisine:
Cajun/Creole
Yields: 4 servings
Prep time: 15 min
Ingredients:
1/4 cup butter
1 cup firmly-packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup banana liqueur
4
bananas,
cut in half lengthwise, then halved
1/4 cup dark rum
4 scoops vanilla ice cream
Preparation:
Learn How
To Flambé.
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.
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