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Copy of Bananas Foster
Copy of Bananas Foster
Bananas Foster French Toast - Brunch at Stanley

Bananas Foster

How to make Bananas Foster at home, a history and how to

In the early 1950s New Orleans was the major port of entry for bananas shipped from Central and South America. Owen Brennan, owner of Brennan's Restaurant, challenged his chef, Paul Blange, to include bananas in a new dessert. It was Owen's way of promoting the imported fruit.  

Paul Broussard
Bananas Foster

And so was born the spectacle of Bananas Foster, a decadent dessert named for Owen's friend, Richard Foster, a local civic and business leader. Bananas are sautéedin butter and sugar and cinnamon and then bathed in rum, which is set aflame in a fiery burst. The fire burns off the alcohol in the rum, leaving just a smoky taste and rum flavor. This delicious concoction is usually created tableside to impress and then served over vanilla ice cream.

Today, Bananas Foster is served at Brennan's and other fine New Orleans restaurants. Each year, Brennan's flames 35,000 pounds of bananas for the famous dessert.

It’s delightfully simple to make at home. 

Bananas FosterBananas Foster

(Serves 4)

  • 1/4 cup (1/2 stick) butter
  • 1 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup banana liqueur
  • 1/4 cup dark rum
  • 4 scoops vanilla ice cream
  • 4 bananas, cut in half, lengthwise, then halved

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. Then tip the pan slightly and 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.

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