Bananas Foster

This creation of Brennan’s is found in fancy restaurants across New Orleans, and far beyond. Chef Paul Blange developed it because the Brennans had close friends in the banana business. It was named for Richard Foster, the owner of an awning company and a Brennan’s regular. Although the dessert is classically prepared and flamed at the table, there’s no reason it can’t be done in the kitchen. This is one flaming dessert in which the flavor is much better than the show. My recipe is influenced by the way they do it at Arnaud’s, which puts out the most exciting version.

  • 1 cup brown sugar
  • 4 Tbs. butter
  • 4 ripe bananas
  • 1 oz. banana liqueur (optional)
  • 1 tsp. cinnamon
  • 4 oz. dark rum (80 proof maximum)
  • 4 large scoops vanilla ice cream

1. Melt sugar and butter over medium heat in a large flat pan, stirring frequently.

2. Peel the bananas and slice them in quarters–first lengthwise, then across.

3. When the sugar and butter have melted together and begun to bubble, add the bananas and sauté until tender. Add banana liqueur and sprinkle with cinnamon

4. Add the rum and touch off a flame in the pan (if you like, and if you’re prepared for the possibility of a flare-up). Carefully spoon sauce over bananas until flame burns out.

5. Serve immediately over ice cream with lots of sauce.

Serves four.

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  1. Don Forkum on August 11, 2014

    The wife and I are headed to New Orleans for a few days and I have narrowed the restaurants that we are thinking of dining at down to Arnaud’s, Galatoire’s, Commander’s Palace and Antoine’s. As we are going to be there for only two nights I will have to pick only two. Any thoughts’ from you on which one’s to pick? For lunch one day I plan to give Mahoney’s Po Boy Shop a try based on a Diners, Drive Ins and Dive show that had Emirl as a guest host.
    Thanks for your thoughts!
    Don Forkum

    • Tom Fitzmorris on August 12, 2014

      I like your choices, except that I’d do one contemporary place, not all traditional eateries. Commander’s Palace, despite its age, is cutting-edge.

      There are exceptions, but most of the time the appearance of a restaurant on “Diners, Drive-Ins and Dives” is a good marker of a bad restaurant.

      Tastefully yours,
      Tom Fitzmorris