According to Food Republic, bananas Foster was created by a Dutch chef in New Orleans in 1951. This delicious dish falls under a long line of desserts that had a moment in the sun in the history of American cuisine, or as Food Republic refers to them, “American cult desserts.” Similar to the s’more, chocolate fondue and cronut, bananas Foster is still made across the U.S., but it doesn’t have the same omnipresence it once had in the national culinary scene. Like anything else, the food industry goes through trends that make certain meals, ingredients and eateries extremely popular for a matter of time. Bananas Foster may now have a feeling of culinary nostalgia, but in many ways it is still an international sensation.
Bananas Foster is named after Richard Foster, who served on the New Orleans Crime Commission working to clean up the French Quarter. In the early 1950s, he was a regular at a fledgling restaurant named Brennan’s, which is slated to reopen in late 2014. At the time, Owen Edward Brennan, the restaurant’s owner, challenged his head chef to find a new use for bananas, as there was an abundance of them in the area. The restaurateur was also hoping to publish a new recipe for a feature on Brennan’s, according to NewOrleansRestaurants.com. Brennan named the dish after Foster due to their friendship and his regular patronage.
Bananas Foster recipe
Here is a quick and easy bananas Foster recipe courtesy of Epicurious:
- 2 bananas, peeled
- 1 tablespoon fresh lemon juice
- 2 tablespoons unsalted butter
- 1/4 cup dark brown sugar
- 1/8 teaspoon ground cinnamon
- 2 tablespoons banana liqueur
- 1/4 cup white rum
- 1 pint vanilla ice cream
Cut the bananas in half lengthwise (hot dog style) and coat with lemon juice using a brush. In a 10-inch skillet, melt the butter and sugar. Add and saute the bananas until they are tender. Sprinkle on the cinnamon.
Remove the skillet from heat. Add the rum and liqueur to the skillet. Ignite the alcohol using a long match or kitchen lighter. Be conscious of the potential for a large flame to ignite. Do not light near anything potentially flammable. Use a large spoon to pour alcohol mixture over the bananas until the flame goes out.
Place ice cream in serving dishes for the amount of people present. Top each bowl of ice cream with a portion of the banana and some of the sauce. Serve immediately.