 Bananas Foster at Brennan's | |
| Course | Dessert |
|---|---|
| Place of origin | United States |
| Region or state | New Orleans,Louisiana |
| Created by | Paul Blangé and Ella Brennan[1] Vieux Carré Restaurant |
| Invented | 1951 |
| Main ingredients | Bananas,vanillaice cream,butter,brown sugar,cinnamon,dark rum,banana liqueur |
Bananas Foster is an Americandessert made frombananas, with a sauce made frombutter,brown sugar,cinnamon, darkrum, and bananaliqueur.[2] The butter, sugar and bananas are cooked, and then alcohol is added andignited. The bananas and sauce are then often served overvanillaice cream. Popular toppings also include whipped cream and different types of nuts (pecans, walnuts, etc.). The dish is often preparedtableside as aflambé.
Bananas Foster is made with cookedbananas served in a butter,brown sugar andrum sauce. The caramelized liquor-based sauce is often prepared viaflambé. It may be served withvanillaice cream or used as acrêpe filling.[3]Cinnamon andnutmeg may be added as seasoning.[4]
The dish was created at the original location ofBrennan's[2] inNew Orleans,Louisiana, when the restaurant was still known as Owen Brennan's Vieux Carré.[5] In 1951,Ella Brennan and the restaurant's chef Paul Blangé worked together to modify a dish made by Ella's mother in the Brennan family home. At this time, New Orleans was a major hub for the import of bananas from South America. It was named for Richard Foster, the chairman of the New Orleans Crime Commission and a friend of restaurant ownerOwen Brennan.[2]
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