Bananas Foster is an American dessert that originated in New Orleans made with cooked bananas served in a butter, brown sugar and rum sauce.
In 1951, with ever an eye for publicity and the promotion of his city, Owen Brennan challenged his chef Paul Blangé to create a dish featuring the fruit. The dramatic, flambéed result is now the most-ordered item on Brennan’s menu; it is not unusual for guests who have dined elsewhere to arrive just for a dessert of Bananas Foster.
The dish was named for Richard Foster, a friend of Owen Brennan and the chairman of the New Orleans Crime Commission, on which Brennan served. See the Original Recipe from Brennans.
The New Orleans dessert of bananas Foster inspired this riff on a classic banana cream pie. It features a layer of rum-spiked sautéed bananas under the traditional pudding filling, plus a brown sugar-mascarpone cream topping. See Recipe
A staple at the French Quarter’s legendary Brennan’s restaurant since 1951, bananas Foster is New Orleans in dessert form: bananas, butter, brown sugar, cinnamon, vanilla ice cream, and rum, set afire for both taste and spectacle.
Bananas Foster at Stanley’s Restaurant, New Orleans. Bananas Foster is a popular dessert for tourist to try and a number of restaurants offer it.