Bananas Foster is a dessert.
To make Bananas Foster, bananas are peeled, sliced lengthwise in half, and sautéed in a heated mixture of melted butter, brown sugar, vanilla and banana liqueur for about 5 minutes. When they are heated, flaming rum is poured over top. The sautéed bananas are then set on top of a portion of ice cream, and drizzled with the sauce from the pan to serve.
Bananas Foster was created at a restaurant called Owen Brennan's French & Creole Restaurant (aka Owen Brennan's Vieux Carré.) This was the old Brennan's on Bourbon Street, New Orleans, Louisiana, US, not the current (2005) one on Royal Street. The Royal Street restaurant wasn't opened until the spring of 1956. The owner was Owen Edward Brennan; his chef was Paul Blangé (who was actually Dutch.)
In 1951, Holiday Magazine asked Brennan for a recipe to accompany an article they were doing on his restaurant.
New Orleans used to be an important port for bananas coming into America. Brennan was a member of the New Orleans Tourist Commission, and the city's Chamber of Commerce, and wanted to promote bananas.
Blangé created the dessert in response to the request. It was named after a good customer and a friend of Brennan's, Richard Foster (owner of the Foster Awning Company.) Brennan and Foster both served on the New Orleans Crime Commission.
To this day (2005), Bananas Foster remains one of the most-requested items on the restaurant's menu, and the restaurant goes through over 35,000 pounds (16,000 kg) a year to meet the request.
DessertsAboukir Almonds; Applesauce; Bananas Foster; Belgian Waffles; Bhapa Doi; Cakes; Cassata Gelata; Cassata; Cherries Jubilee; Chiboust Cream; Compote; Cookies; Cream Tea; Crème d'amandes; Crème Plombières; Cumberland Rum Butter; Deep-Fried Foods; Desserts; Doughnuts; Dumplings; Dutch Crunch Topping; French Toast; Halvah; Hard Sauce; Hattit Kit; Ice Cream; Lemon Curd; Manju; Meringue; Mishti Doi; Mochi; Mousse; Pasticcini; Pastry Cream; Pies & Tarts; Pokerounce; Poor Knights of Windsor; Puddings; Semifreddo; Somloi Galuska; Spumoni; Tavuk Gögsü; Timbale Brillat-Savarin; Tiramisù; Tortoni; Vark; Waffles
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