Bananas Foster

New Orleans is probably one of the most unique places on earth. It is a melting pot of so many different cultures from many different countries. It’s culture is a blend of French, Spanish, Portuguese, German, African, Italian and Caribbean influences all mixed together. And all of these influences are best expressed and tasted in all of their scrumptious foods too.

New Orleans is known for many things, and food is most definitely one of the many treasures this city is known for. Food is a big part of the New Orleans culture. Everyone loves to eat and everyone loves to cook. They believe that a “recipe coming straight from a restaurant or a chef without tasting is illegal”, Author Kit Wohl, New Orleans Classic Desserts. Every chef has his or her own special experiences, knowledge and special tricks they use to make their culinary magic that feeds not just the locals, but visitors from all over the world everyday.

Desserts are a big part of the New Orleansian way of life too. They believe life is short, so eat your desserts first. I remember my Aunt Janis (from Beaumont, TX) saying this all the time. They just may be on to something too. The New Orleansians are far less concerned about being stressed out over life than most other people. Maybe this is because they have realized that the word stressed spelled backwards is DESSERTS. I personally like this way of thinking; A LOT! Maybe we should all adapt this philosophy and life would be sweeter.

There are many different desserts that are famous in New Orleans. Once such dessert is Bananas Foster. I made that the other night. I usually only make desserts when we are having company or special events, and this night was no exception. Lauren is out of town so Mike came over, and Elizabeth is always waning to grow her culinary repertoire, so it was a deliciously fun evening enjoyed by all.

Bananas Foster

Bananas Foster was invented at the famous Brennan’s Restaurant in New Orleans in 1951. It is a combination of simple, everyday ingredients that are brought to life with the flambe, or the flaming of the sauce. The dessert was named after Richard Foster, who served with Owen Brennan, owner and founder of Brennan’s Restaurant, on the New Orleans Crime Commission, a civic effort to clean up the French Quarter at the time.

6 tsp cinnamon

1 TBSP sugar

6 TBSP butter

1 1 2/ cups firmly packed brown sugar

6 bananas, peeled, sliced and cut in half

1/3 cup rum

1/3 banana liqueur and/or 1 tsp banana extract

6 scoops ice cream

Combine the sugar, cinnamon and butter in large skillet. Cook for about 5 minutes, or until everything is creamy and caramelized.

Carefully add the banana slices and continue to cook for about 1-2 minutes.

Carefully add the rum and watch out. This will flame up very quickly. You want to use any rum or other alcohol that is between 40-80% proof. The higher the alcohol content, the higher the flames will be. DO NOT use any alcohol with a higher alcohol content or the fire department may have to be called out. I was taught to carefully add the liquor directly into the skillet, but this particular recipe and cookbook says to add the alcohol into a separate ladle then set ablaze and add to the skillet. I had honestly never heard of that technique before. Either way, I cannot emphasize enough to be VERY CAREFUL when creating a flambe!

DO NOT have anything flammable next to the flame and stand back. The flame dies down in just a few seconds.

Once the flames go out, add the banana mixture over ice cream, and viola! Bananas Foster is ready. Elizabeth enjoyed it so much, she went back for seconds and ate it all up. Bon Appetite!

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.