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Bananas Foster

Category: Desserts and Dessert Sauces

Serving Size: 2-4

Bananas Foster

Bananas were not introduced to North America until sometime after the Civil War.  Some decades later, when widespread consumption took hold, New Orleans became a major center for banana imports from Central and South America. 

In 1951, with ever an eye for publicity and the promotion of his city, Owen Brennan challenged his chef Paul Blangé to create a dish featuring the fruit.  The dramatic, flambéed result is now the most-ordered item on Brennan's menu; it is not unusual for guests who have dined elsewhere to arrive just for a dessert of Bananas Foster.

The dish was named for Richard Foster, a friend of Owen Brennan and the chairman of the New Orleans Crime Commission, on which Brennan served.



  • Combine butter, sugar, and cinnamon in a flambe pan.
  • As the butter melts under medium heat, add the banana liquor and stir to combine.
  • As the sauce starts to cook, peel and add the bananas to the pan.
  • Cook the bananas until they begin to soften (about 1-2 minutes)
  • Tilt back the pan to slightly heat the far edge. Once hot carefully add the rum, and tilt the pan toward the flame, to ignite the rum.
  • Stir the sauce to ensure that all of the alcohol cooks out.
  • Serve cooked bananas over ice cream and top with the sauce in the pan.


  • 1 Ounce Butter
  • ½ Cup Light Brown Sugar
  • ¼ Tsp Cinnamon
  • 1 ½ Ounces Banana Liqueur
  • 1 ½ Ounces Aged Rum
  • ½ Banana Per Person