Bananas Foster was originally created by Brennan’s in New Orleans, and it is hard to make this recipe any better. Butter, caramelized bananas, cinnamon, nutmeg, and different types of liqueur make this a true delight.
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Are you looking for a dessert that is easy to make, yet elegant enough to impress your guests? Then you can’t go wrong with the classic Brennan’s Bananas Foster.
This banana dessert combines banana flambe with a rich, spiced caramel sauce and cold, creamy vanilla ice cream to create the ultimate flavor combination. If you have never tried this dish before, you don’t know what you are missing.
Bananas Foster: Enjoy a Spoonful of History
Bananas Foster has its origins in New Orleans during the 1950s. At that time, the Big Easy was one of the busiest ports for importing bananas into the United States from Central and South America. That meant the city was teeming with bananas. With a surplus of a cheap, yet, not overly versatile fruit, New Orlean restaurants were always on the lookout for new ways to serve bananas on their menus.
While many of the precise details surrounding the creation of the first banana flambe are in dispute, there are two facts that are certain. First, Brennan’s, a popular French restaurant on the notorious Bourbon Street, served Bananas Foster. Second, the name of the dessert from Richard Foster, the chairman of the New Orleans Crime Commission, and a close friend of the owner of Brennan’s.
How to Flambe Safely
The most complicated part of making Bananas Fosters is flambeing, or the process of igniting the rum to burn off the alcohol while leaving behind the flavor of the spirit. Although flambeing does add a unique dimension to the dish, the real benefit is the drama it provides in the dining room. However, if you lack experience with flambeing, it is safer to do it in the kitchen and follow these tips:
- Use a large pan with high sides.
- Before adding the rum to the pan, remove it from the burner. Never pour the rum into the pan directly from the bottle; instead, measure out the rum first.
- Turn down the heat to medium before attempting to flambe. Don’t allow the alcohol to come to a boil.
- Use a long, bar-b-que style lighter to ignite the vapors at the edge of the pan, and not the alcohol itself.
- Continue to cook until the flame completely disappears. Give the pan a few light shakes to ensure all the alcohol burns off.
- Keep a lid handy to cover the pan if things get out of control – a ruined dessert is better than a ruined kitchen.
Here’s what you need to make bananas foster:
- Brown sugar
- Banana liqueur
- Dark rum
- Vanilla ice cream
How to Make Bananas Foster
- Combine butter, sugar, and cinnamon in a flambé pan or skillet.
- Place the pan over low heat 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 them over the ice cream.
- Spoon warm sauce over the top of the ice cream and serve immediately.
Tips for Making and Serving Bananas Foster
- You don’t need to add rum. If you would prefer not to add rum, it is okay to leave it out.
- Reserve extra cinnamon powder. A sprinkle or two of cinnamon on top of the vanilla ice cream heightens the flavor of the dish.
- Try adding pecans for a unique flavor and texture. Pecans are a Southern tradition and a natural when it comes to caramel. Add the pecans at the same time you add the banana slices.
Do you love bananas? Try these recipes!
- Whole Wheat Banana Bread Recipe
- Banana Shake
- McDonalds Smoothies – Strawberry Banana
- Homemade Banana Cake
- Banana Split Cake Recipe
- Banana Pudding
- Banana Nut Muffins
- Caramel Banana French Toast
- Banana Cream Pie
Popular Ice Cream Desserts
Brennan’s Bananas Foster
- 1/4 cup butter
- 1 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup banana liqueur
- 4 bananas cut in half, then cut lengthwise
- 1/4 cup dark rum
- 4 scoops vanilla ice cream
- 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.