Bananas Foster is a renowned Louisiana often imitated never duplicated recipe creation. My version of Bananas Foster recipe gives it a delicious run for its money. Make no mistake, the original Brennan’s New Orleans recipe is exactly that- the original. Breakfast at Brennan’s is a traditional taste of New Orleans. Many, many moons ago my parents and I attended a private Breakfast at Brennan’s party. First impressions make lasting memories, and thus began my New Orleans design, architectural and decorating love affair. The historic buildings of the Vieux Carré give good curb appeal. The salmon pink stucco facade, iron work and architectural elements forever left a design impression on me. To say I was all eyes is an understatement.
Servers with silver trays in hand glided from table to table in choreographed step. Atop the shiny props were several chilled glasses filled with Caribbean Milk Punch, a morning eye opener recipe of Smith & Cross Jamaican rum, Maker’s Mark Bourbon, heavy cream, vanilla bean and nutmeg 9. Good morning, sunshine! If this frothy nutmeg topped morning blend cocktail isn’t enough to wake you up on the right side of a New Orleans morning, the Eggs Benedict and Bananas Foster will get you where one needs to be after dining in New Orleans. Impressed!
Bananas Foster is named for Richard Foster, a friend of Owen Brennan. Owen Brennan was the owner of Brennan’s and leading member of what can only be described as restaurant royalty, the Brennan family. The dish was created by Paul Blangé at Brennan’s in New Orleans, Louisiana. When bananas, melted butter, brown sugar, cinnamon, dark rum and banana liqueur blend together in perfected flavor harmony it is a taste experience best served over vanilla ice cream.
The tableside preparation and presentation of this legendary dessert is the stuff flambe traditions are made of. Bananas are halved, butter is melted, and brown sugar dances the dance of caramelization as great and tasty things get to cookin’. Banana liqueur and dark rum is added and ignited. The grand finale of flame and circumstance showcases the art of exhibition, a New Orleans tradition. All that is left to do with this buttery, sugary, banana based and alcohol infused culinary masterpieceof aroma and flavor is to savor every delicious spoonful.
Brennan’s Bananas Foster
The idea for this recipe was born out of a need to do something with a fruit bowl full of bananas. When the liquor cabinet is void of rum and banana liqueur and the cook is not too keen on the idea of do it yourself flambe, a heavy-handed pour of rum extract and a little extra cooking time saves the day and the dessert. My version of Bananas Foster may not be as good or flambe flamboyant as Brennan’s, but the Places In The Home supper club can not say enough about how delicious this recipe is.
My Version of Bananas Foster
6 Tablespoons (¾ stick) butter, melted
4 bananas, peeled and sliced
½ cup firmly packed dark brown sugar
¼ teaspoon nutmeg
3 teaspoons rum extract
vanilla ice cream
Melt the butter in a large skillet over medium heat.
Add the brown sugar to melted butter using a wooden spoon to gently stir ingredients together.
Spoon in bananas and saute until bananas begin to soften. Sprinkle the nutmeg over tops of bananas.
Reduce heat to medium-low allowing mixture to reach a soft caramelized consistency. Add the rum extract, gently stirring to incorporate. Spoon over individual scoops of vanilla ice cream. Serve immediately.