Bananas Foster
Learn how to make bananas Foster, an American dessert that originated in New Orleans.
History of Bananas Foster
Bananas Foster is one of New Orleans' sweetest exports. In the 1950s, the city was the major port of entry for bananas shipped from Central and South America.
In 1951, restaurant owner Owen Brennan challenged his chef, Paul Blangé, to include bananas in a new dessert. The scrumptious creation was named for Richard Foster, a frequent customer of Brennan's who was chairman of the New Orleans Crime Commission—a civic effort to clean up the French Quarter.
Bananas Foster isn't just a dessert—it's an experience. A dish designed to make at the dinner table, it's all about the show. Brown sugar crystals dissolving in a pool of butter; a flash of flame from a dash of brandy; the dark tangy sauce spooned over vanilla ice cream—there are good reasons the dish is a signature sweet in the Big Easy.
The actual preparation is a simple one, but these ingredients come together to make something complex in flavor and impressive in showmanship. If you are planning to flambé in front of your guests, light the dish at the table, but far away from guests and flammable objects. When flaming desserts or sauces, remove the pan from the heat source and extinguish any flames before adding the alcohol—and don't pour straight from the bottle.
This recipe from the Court of Two Sisters restaurant in New Orleans is provided by AAA Member Choice Vacations®.
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In the 1950s, New Orleans was the major port of entry for bananas shipped from Central and South America.
Bananas Foster Recipe
INGREDIENTS
6 whole bananas, quartered
¼ pound of butter
3 cups brown sugar
¼ teaspoon cinnamon
2 ounces banana liqueur
2 ounces brandy
6 dishes vanilla ice cream
DIRECTIONS
Melt butter, brown sugar and cinnamon in a saucepan.
Add bananas and banana liqueur, letting cook until thoroughly heated.
Flame with brandy.
Serve over ice cream.