Bananas foster

Bananas Foster is a dessert made from bananas and vanilla ice cream, with a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. The dish was created in 1951 at Brennan's Restaurant in New Orleans, Louisiana, USA. It is named after Richard Foster, a friend of Owen Brennan, the restaurant's owner at the time, and also the chairman of the New Orleans Crime Commission, for whom the dessert was created.

History

The creation of Bananas Foster was a result of the booming banana trade through the port of New Orleans in the early 20th century. Owen Brennan challenged his chef, Paul Blangé, to include bananas in a new culinary creation. The result was Bananas Foster, a dish that quickly became a signature dessert of Brennan's and New Orleans. The dish is flambeed tableside, adding to its allure and making it a memorable experience for diners.

Ingredients and Preparation

The primary ingredients of Bananas Foster include:

• Ripe bananas
• Vanilla ice cream
• Butter
• Brown sugar
• Cinnamon
• Dark rum
• Banana liqueur

To prepare Bananas Foster, butter is melted in a pan, and brown sugar and cinnamon are added to form a caramel sauce. Sliced bananas are then added to the pan and cooked until they begin to soften. Dark rum and banana liqueur are added next, and the chef ignites the sauce to flambe it, cooking off the alcohol. The bananas and sauce are then served over vanilla ice cream.

Cultural Significance

Bananas Foster has become synonymous with New Orleans cuisine and is a testament to the city's innovative culinary traditions. Its creation showcases the use of local ingredients and the flair for theatrical presentation that is a hallmark of New Orleans dining. The dessert's popularity has spread, and it can now be found on menus across the United States, though it remains a beloved icon of its birthplace.

See Also

• New Orleans cuisine
• Dessert
• Flambe
• Brennan's Restaurant

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