quote:

Originally posted by CajunKing

Oscar

Brennan’s Original Recipe

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

Combine the butter, sugar, and cinnamon in a skillet
Place the pan over low heat either on an alcohol burner or on top of the stove
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 die out
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
Serve immediately

My twist to this dish – make cinnamon Belgian waffle

Add ice cream to top of waffle then cover with banananananas and sauce

That’s exactly what’s in the Breakfast at Brennan’s book.

Oscar

Brennan’s Original Recipe

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

Combine the butter, sugar, and cinnamon in a skillet
Place the pan over low heat either on an alcohol burner or on top of the stove
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 die out
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
Serve immediately

My twist to this dish – make cinnamon Belgian waffle

Add ice cream to top of waffle then cover with banananananas and sauce

Best way I know of to get your potassium.

Anyone have a recipe that they would be willing to share? Thanks

To this day I carry the recipe for Brennan’s Banananana Foster in my wallet.

I got it one afternoon, I ate two orders and finally asked the chef for the recipe.

He wrote it out on a scrap corner of paper from the kitchen.

It has gotten so faded, and wrinkled, I finally had it lamenated to protect it.

I LOVE BANANANANANANAAS FOSTER – if you couldn’t tell.

billyboy-
Wow! Bananas Foster is one of my very favorites! Thanks for sharing the pics.

Man that looks soooooo good. I’m gonna try it soon

quote:

Originally posted by seafarer john

Ah, Bananas Foster, named for a star-crossed guy who took it upon himself to clean up the New Orleans French Quarter. LOL.

Billy Boy’s rendition looks properly too- rich, too-sweet, too-enticing – just exactly what Bananas Foster should be.

It’s rarely seen on Restaurant menus, I suppose because it must be made freshly for each order, and most kitchens just dont have the time. We make it at home now and then, but I’ve only had it at a restaurant twice- once at the Commander’s Palace in New Orleans (where it was invented) and again at the CIA in Hyde Park, NY. The best was at the CIA because of the elegant service. A chef/instructor wheeled his cart up to our table and with great showmanship, finesse, and elegance made the dessert, in a chafing dish, for four, in about three minutes flat, and poured the flaming sauce over our ice cream and bananas. Beautiful!

The Bananas Foster we have had out, and that we make at home, are always sliced lengthwise, do not have pecans, but do have Banana Liqueur and require a high proof rum to ignite properly. the pecans seem like a worthy addition that we’ll try next time we do the dish.

Cheers, John

The Brennan family owns both Commander’s Palace and Brennan’s (and other restaurants), but it was Paul Blange of Brennan’s that created Bananas Foster in 1951 at the direction of Owen Edward Brennan, for a feature article in Holiday magazine on Brennan’s restaurant.

The recipe in the Breakfast at Brennan’s book has butter, brown sugar, cinnamon, banana liqueur, bananas, dark rum and vanilla ice cream.

I’ve had it there, prepared table-side. It was wonderful!

Hi,
Bonefish grill makes a mean Banana’s Foster. It’s their best dessert.Try it!
leethebard

Ah, Bananas Foster, named for a star-crossed guy who took it upon himself to clean up the New Orleans French Quarter. LOL.

Billy Boy’s rendition looks properly too- rich, too-sweet, too-enticing – just exactly what Bananas Foster should be.

It’s rarely seen on Restaurant menus, I suppose because it must be made freshly for each order, and most kitchens just dont have the time. We make it at home now and then, but I’ve only had it at a restaurant twice- once at the Commander’s Palace in New Orleans (where it was invented) and again at the CIA in Hyde Park, NY. The best was at the CIA because of the elegant service. A chef/instructor wheeled his cart up to our table and with great showmanship, finesse, and elegance made the dessert, in a chafing dish, for four, in about three minutes flat, and poured the flaming sauce over our ice cream and bananas. Beautiful!

The Bananas Foster we have had out, and that we make at home, are always sliced lengthwise, do not have pecans, but do have Banana Liqueur and require a high proof rum to ignite properly. the pecans seem like a worthy addition that we’ll try next time we do the dish.

Cheers, John