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Bananas Foster

Photo by Wendy Harman, via Wikimedia Commons

Bananas Foster is a New Orleans (and worldwide) favorite. It was created in 1951 by chef Paul Blange of Brennan's Restaurant in New Orleans, and named for Richard Foster, a friend of the owner and frequent customer of the restaurant.


Cut the bananas lengthwise, then halved. Melt the butter, brown sugar, and cinnamon (plus optional nutmeg, if using) over low heat. Cook, stirring, until sugar is fully dissolved. Stir in the banana liqueur, then add the bananas. Cook until bananas soften and begin to brown (about 3 minutes). Carefully add the rum. Cook until the rum is heated, then carefully tilt the pan to ignite the rum. When the flame dies, carefully lift the bananas out of the pan. Place 4 sections on top of each scoop of ice cream, spoon sauce over the top, and serve immediately.

Serves 4.

Ingredient Note: Below is the classic Brennan's recipe. I like to modify it a bit by adding a pinch of ground nutmeg, lowering the brown sugar to 3/4 cup, and increasing the rum to 1/2 cup.


  • 1/2 stick unsalted butter
  • 1 cup brown sugar
  • 1/2 tsp. cinnamon
  • 4 ripe bananas, peeled
  • 1/4 cup banana liqueur
  • 1/4 cup dark rum
  • 4 scoops vanilla ice cream