In the 1950’s, New Orleans was a major port of entry for bananas shipped from Central and South America. Owen Edward Brennan (of the famous Brennan’s Restaurant in New Orleans) challenged his talented chef, Paul Blangé, to include bananas in a new culinary creation. And in 1951, Chef Paul created Bananas Foster.
The scrumptious dessert is named after Richard Foster, who served with Owen Brennan on the New Orleans Crime Commission, a civic effort to clean up the French Quarter. Foster was a frequent customer of Brennan’s 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. Can you guess how many pounds of bananas are flambéd at Brennan’s each year to make this world-famous dessert? Thirty-five thousand pounds!! At Brennan’s, they make Bananas Foster at your table and the presentation will leave you speechless.
Bananas Foster is not a difficult dish to prepare. And with only a few ingredients, it is such a memorable dessert, especially when you flambé the bananas! If you serve it with vanilla ice cream that just melts and oozes over the hot and caramelized bananas, your guests will go nuts!
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Inspired by Brennan’s – New Orleans