Bananas Foster, a dessert created by chef Paul Blangé in 1951 at Brennan’s restaurant in New Orleans, is a popular dish made by sautéing bananas in rum, butter, brown sugar, sweet spices, and banana liqueur, then igniting the alcohol to create a flambéed effect. It is still a staple on Brennan’s menu and can be made with a chafing dish or by using a long-ended lighter to burn off the alcohol. A “virgin” version can also be made without alcohol.
The 1950s is associated with many iconic things: poodle skirts, drive-ins, and sock hops, to name a few. For people who are dessert fans, or just fans of the culinary arts in general, many would add the birth of a popular dessert to the list of iconic 1950s developments, Bananas Foster. Even more popular in its hometown of New Orleans, this specialty dessert has considerable drama and flare, particularly as it uses the flambé method of cooking.
Unlike desserts that have long histories with no clear origins, Bananas Foster has a clear and undisputed history. Paul Blangé, the chef of the famous New Orleans restaurant in the French Quarter, Brennan’s, created the dessert in 1951. The name Foster was added to the dessert in reference to Stephen Foster, a local entrepreneur who had worked with Edward Brennan on the New Orleans Commission of the crime. Foster and Brennan had become good friends while helping reduce crime in the French Quarter, and Foster became a frequent supporter of Brennan.
Another reason Bananas Foster made good sense was because of the New Orleans location. It was an important shipping port especially for goods shipped from Central and South America. Bananas, a major export, were easy to find and inexpensive. Bananas Foster quickly gained popularity and is still a staple and one of the most requested items on Brennan’s menu.
The classic Bananas Foster is made by sauteing bananas in a mix of rum, butter, brown sugar, sweet spices, and banana liqueur. After the bananas have softened slightly and begin to brown, cooks tilt the pan slightly to ignite the alcohol, producing that awesome flambéed effect. In restaurants, the dish is often prepared tableside.
You can make Bananas Foster with a chafing dish, or do the “flambé part” by removing the cooked bananas from the stove and then using a long-ended lighter to burn off the alcohol. Caution is required, if you are not used to lighting alcohol on a fire. It can be quite unpredictable, so take this step carefully. The bananas are then served with vanilla ice cream, although you may prefer other flavors such as dulce de leche.
Although most of the alcohol burns off in the flambé process, a small amount of it remains, just like in the dessert cherry jubilee. Therefore, you may want to cut back on the alcohol if you’re making the kid’s plate, or choose another dessert if friends aren’t drinking. You can make a delicious “virgin” version of the dish by simply sauteing the bananas in butter, brown sugar, and cinnamon, and perhaps adding a little apple juice to create a sauce.
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