I have to admit that out of all the various types of fruits out there, bananas are my all time favorite. Bananas don't stand much of a chance in my house of getting brown specks all over them.
I was able to get my hands on one of the most internationally famous dessert recipes. But before we start making impressive desserts, I want to share with you it's origin so that way when you impress your friends with your cooking talents, you can also impress them with your smarts!
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. At the same time, Holiday Magazine had asked Owen to provide a new recipe to appear in a feature article on Brennan's. In 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 and a very good friend of Owen. Little 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 in the preparation of its world-famous dessert.
1/4 cup (1/2 stick) butter
1 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup banana liqueur
4 bananas, cut in half lengthwise, then halved
1/4 cup dark rum
4 scoops vanilla ice cream
Directions: Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat 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.
Say to yourself over and over again that this is good because fruit is involved.
P.S. These are not my photos...Brennan's shared