Bananas Foster Recipe

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Bananas Foster

Vicki Butts (lazyme)


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. Simultaneously, 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.

pinch tips: How to Melt Chocolate





15 Min


15 Min


Stove Top


1/2 stick
1 c
brown sugar
1/2 tsp
1/4 c
banana liqueur
bananas, quartered
1/4 c
dark rum
4 scoop(s)
vanilla ice cream

Directions Step-By-Step

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

About this Recipe

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: Cajun/Creole
Other Tag: Quick & Easy