is one of the recipes that has been provided by
Shirley Cline from San Fransisco. Shirley had this
recipe is out of this world. DELICIOUS.
In the 1950's, New Orleans was the major port
of entry for bananas shipped from Central and
South America. Owen Edward Brennan challenged
his talented chef, Paul Blangé, to include
bananas in a new culinary creation - Owen's
way of promoting the imported fruit. Simultaneously,
Holiday Magazine had asked Owen to provide a
new recipe to appear in a feature article on
1951, Chef Paul created Bananas Foster. The
scrumptious dessert was named for Richard Foster,
who, as chairman, served with Owen on the New
Orleans Crime Commission, a civic effort to
clean up the French Quarter. Richard Foster,
owner of the Foster Awning Company, was a frequent
customer of Brennan's and a very good friend
did anyone realize that Bananas Foster would
become an international favorite and is the
most requested item on the restaurant's menu.
Thirty-five thousand pounds of bananas are flamed
each year at Brennan's in the preparation of
its world-famous dessert.
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.