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Banana Foster Sauce
In the 1950's, New Orleans was the major port of entry for bananas shipped from Central and South America. In 1951, Owen Edward Brennan challenged his talented chef, Paul Blange, to include bananas in a new culinary creation. The scrumptious dessert was named for Richard Foster, who, as chairman, served with Owen on the New Orleans Crime Commission, a civic effort to clean up the French Quarter. Richard Foster, owner of the Foster Awning Company, was a frequent customer of Brennan's and a very good friend of Owen. Little did anyone realize that Bananas Foster would become an international favorite and is the most requested item on the restaurant's menu. Thirty-five thousand pounds of bananas are flamed each year at Brennan's in the preparation of its world-famous dessert.
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- 3/4 cup Honey
- 2 Tbsp. Lt. Brown Sugar
- 1 stick Salted Butter
- 2 Tbsp. Creme de Cocoa
- 1/4 cup Dark Rum (Meyers or other)
- 2 medium Bananas, Ripe, cut in 1" pieces
- 1 tsp. Vanilla Extract, Pure
- 1 pinch Ground Cinnamon (optional)
- Vanilla Ice Cream
- In a medium saute or saucepan, heat honey and brown sugar over medium high heat until bubbly. Cook 2 to 3 minutes or until color just begins to come to the syrup.
- Add butter and stir in, then immediately add the cut banana pieces.
- Reduce heat to a low simmer and stir until the bananas break up and mostly dissolve into the sauce.
- Remove from the heat and add the Creme de Cocoa and Rum.
- Immediately return to the heat and ignite by turning the pan's sauce to a flame or with an electric firewood starter.
- Shake pan until all the flames extinguish.
- Add vanilla and cinnamon and stir in.
- Add additional banana pieces if desired as garnish.
- Serve warm over vanilla ice cream.
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