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Bananas Foster is a dessert.

To make Bananas Foster, bananas are peeled, sliced lengthwise in half, and sautéed in a heated mixture of melted butter, brown sugar, vanilla and banana liqueur for about 5 minutes. When they are heated, flaming rum is poured over top. The sautéed bananas are then set on top of a portion of ice cream, and drizzled with the sauce from the pan to serve.

History
Bananas Foster was created at a restaurant called Owen Brennan's French & Creole Restaurant (aka Owen Brennan's Vieux Carré.) This was the old Brennan's on Bourbon Street, New Orleans, Louisiana, US, not the current (2005) one on Royal Street. The Royal Street restaurant wasn't opened until the spring of 1956. The owner was Owen Edward Brennan; his chef was Paul Blangé (who was actually Dutch.)

In 1951, Holiday Magazine asked Brennan for a recipe to accompany an article they were doing on his restaurant.

New Orleans used to be an important port for bananas coming into America. Brennan was a member of the New Orleans Tourist Commission, and the city's Chamber of Commerce, and wanted to promote bananas.

Blangé created the dessert in response to the request. It was named after a good customer and a friend of Brennan's, Richard Foster (owner of the Foster Awning Company.) Brennan and Foster both served on the New Orleans Crime Commission.

To this day (2005), Bananas Foster remains one of the most-requested items on the restaurant's menu, and the restaurant goes through over 35,000 pounds (16,000 kg) a year to meet the request.

See Also:

Bananas

Other entries for:

Desserts
Aboukir Almonds, Angel Delight, Applesauce, Bananas Foster, Bangbelly, Belgian Waffles, Bhapa Doi, Bizcocho Borracho, Cakes, Cassata Gelata, Cassata, Cassatelle di Ricotta, Cherries Jubilee, Chiboust Cream, Compote, Cookies, Cream Tea, Crème d'amandes, Crème Plombières, Cumberland Rum Butter, Custard, Deep-Fried Mars Bars, Doughnuts, Dream Topping, Dream Whip, Dutch Crunch Topping, Eton Mess, French Toast, Fürst-Pückler-Eis, Halvah, Hattit Kit, Ice Cream Cones, Marshmallows, Meringue Italienne, Meringue Powder, Meringue, Mishti Doi, Moonpies, Nanaimo Bars, Nun's Tummies, Orange à la Norvegienne, Pastry Cream, Pies & Tarts, Pokerounce, Poor Knights of Windsor, Poutine au Pain, Poutine à Trou, Puddings, Spumoni, Syllabub, Tavuk Gögsü, Timbale Brillat-Savarin, Tiramisù, Tortoni, Trifle, Vark, Waffles, Wagashi, Warabi Mochi, Zuccotto

Other entries for: Dishes

Dumplings, Salads, Savoury Dishes