New Orleans Style Bananas Foster
I wanted to share my adaptation of a Bananas Foster recipe with you because it was much easier to make than I thought it would be, and maybe you’re looking for something to serve at one of your holiday dinners. The ingredients are simple to prep, and the cooking technique is easy (except you must be extra careful when you flambé at the end!).
Bananas Foster is a decadent dessert that tantalizes the taste buds with its rich flavors and impressive presentation. Originating from New Orleans in the 1950s, this delightful treat has become a staple in fine dining establishments and home kitchens alike.
At its core, Bananas Foster is a simple yet exquisite combination of ripe bananas, butter, brown sugar, cinnamon, dark rum, and banana liqueur. The magic begins with melting butter and brown sugar in a pan until it forms a luscious caramel sauce. Then, slices of bananas are added and gently cooked until they soften and absorb the sweet caramel goodness. A dash of cinnamon adds warmth and depth to the flavor profile, enhancing the natural sweetness of the bananas.
What truly sets Bananas Foster apart is the dramatic flair of its presentation. Once the bananas are caramelized to perfection, the real showmanship begins. The pan is removed from the heat, and the rum and banana liqueur are added. With a flick of the wrist, the alcohol is ignited, creating a mesmerizing display of flames that dance around the pan. This flambé adds a theatrical touch and imparts a subtle, boozy essence to the dish.
The Bananas Foster is ready to be served as the flames subside, typically over a scoop of vanilla ice cream. The contrast of warm, caramelized bananas against the cold, creamy ice cream is pure indulgence for the palate. Each spoonful offers a symphony of flavors and textures, from the gooey caramel sauce to the soft bananas and the velvety ice cream.
Beyond its sensational taste, Bananas Foster carries a sense of tradition and nostalgia. Its roots in New Orleans evoke images of jazz-filled streets and bustling restaurants, where this iconic dessert has been enjoyed for generations. Whether prepared tableside at a fancy restaurant or whipped up at home for a special occasion, Bananas Foster never fails to delight both the senses and the soul. It’s a timeless classic that continues to captivate dessert enthusiasts around the world, one flaming pan at a time.
History
Bananas Foster has a colorful history traces its roots back to the vibrant city of New Orleans in the 1950s. Chef Paul Blangé created the dessert at the famous Brennan’s Restaurant, a culinary institution in the heart of the French Quarter.
Legend has it that Owen Brennan, the owner of Brennan’s Restaurant, challenged Chef Blangé to create a new dessert using bananas, as the restaurant had an excess of the fruit. Drawing inspiration from Caribbean flavors and his culinary expertise, Chef Blangé devised what would become one of the restaurant’s most iconic dishes: Bananas Foster.
The dessert was named after Richard Foster, a friend of Owen Brennan and a prominent figure in the New Orleans culinary scene. The dish was introduced to the menu in the early 1950s and quickly gained popularity among locals and tourists alike.
Bananas Foster’s rise to fame can be attributed not only to its delicious taste but also to its theatrical presentation. The flambéing process, where rum and banana liqueur are ignited to create a fiery spectacle, added an element of excitement and entertainment to the dining experience. This dramatic flair made Bananas Foster a favorite choice for special occasions and celebrations.
Over the years, Bananas Foster has become synonymous with New Orleans cuisine, earning a place in culinary history as one of the city’s signature dishes. It has been featured in countless cookbooks, adapted by chefs around the world, and remains a beloved dessert for generations of food enthusiasts.
Today, visitors to New Orleans can still enjoy Bananas Foster at Brennan’s Restaurant, where it continues to be prepared with the same care and attention to detail as it was over half a century ago. As a testament to its enduring appeal, Bananas Foster remains a timeless classic that embodies the spirit of New Orleans’ culinary heritage.
Flambe with Rum
Flambé is a cooking technique that involves igniting alcohol, typically liquor, in a hot pan to create a burst of flames. The word “flambé” is derived from the French verb “flamber,” which means “to flame” or “to ignite.”
In the flambé technique, alcohol is added to a hot pan containing food, such as meats, fruits, or desserts, and then ignited using an open flame, such as a match or a lighter. The high heat of the pan causes the alcohol to quickly vaporize, creating a burst of flames that momentarily envelop the food.
The purpose of flambéing extends beyond mere spectacle; it also enhances the dish’s flavor and aroma. As the alcohol burns off, it imparts a subtle, boozy essence to the food, adding depth and complexity to its taste profile. Additionally, flambéing can help to caramelize sugars, creating a rich, caramelized exterior on the food.
Flambéing requires caution and skill, as working with open flames can be dangerous. Chefs must take care to keep a safe distance from the pan and ensure that the flames do not get out of control. It’s also important to use high-proof alcohol for flambéing, as lower-proof spirits may not ignite properly.
While flambéing is often associated with desserts, such as Bananas Foster or Cherries Jubilee, it can also be used in savory dishes to add depth and complexity to sauces and glazes. Whether used for its culinary benefits or its dramatic flair, flambéing is a technique that adds excitement and intrigue to the cooking process.
I used one of those long-nosed fire starters and had no problem igniting the rum to flame the bananas.
Please be careful whenever you cook with alcohol. Although I don’t think you will need one for this recipe, it makes sense to always have a small fire extinguisher in the kitchen just in case you ignite more than the bananas.
The flames burn off most of the alcohol in the rum and leave a wonderful flavor.
Bananas Foster Recipe
Ingredients
- ½ stick butter
- 1 cup brown sugar
- ½ teaspoon cinnamon
- ¼ cup banana liqueur
- 4 bananas cut in half lengthwise, then halved
- ¼ cup dark rum
- 4 scoops vanilla ice cream
Instructions
- In a good-sized sauté or fry pan, combine the butter, brown sugar and cinnamon and heat over low heat until the butter melts and the sugar dissolves.
- Carefully add the banana liqueur and stir.
- Add the bananas and cook until they start to soften and begin to brown. Be careful not to burn them.
- Remove the pan from the flame and add the rum carefully.
- Spoon the ice cream into individual bowls, add the bananas, and top with the warm sauce. You’ll want to serve this immediately since it doesn’t take long for the sauce to melt the ice cream.
