Caramelized bananas, flambéd table side, is a dessert invented at Brennan’s on Royal Street, in the French Quarter of New Orleans and is the most requested item on their menu!
Here’s how to make it at home…
It’s so delicious that one time we went at 9pm just for it! On my last visit we booked a table for the whole meal, but let’s be honest – it was all just working towards the dessert!
In 1951 chef Paul Blange whipped it up, and people have been flocking here ever since to this New Orleans instituion that opened in 1946. Hidden behind its pink facade you could get lost in the nooks and hallways and connected dining rooms.
Brennan’s is busy and popular and I would recommend dining here when you’re in town.
But they are also very generous with their bananas foster recipe, even printing it on a plastic cup that you have your takeaway drink in.
So here it is:
Brennan’s Bananas Foster
1/4 cup butter
1 cup brown sugar
1/2 tsp cinnamon
1/4 cup banana liqueur (could substitute with dark crème de cacao or vanilla essence – my suggestion!)
1/4 cup dark rum
4 bananas cut in half lengthwise, then halved if preferred
4 scoops vanilla ice cream
Combine the butter, sugar and cinnamon in a flambé pan or skillet. Place pan over low gas heat and cook, stirring until sugar dissolves. Stir in banana liqueur, then place bananas in pan. When bananas soften and begin to brown, carefully add rum.
Continue to cook sauce until rum is hot, then tip pan slightly to ignite rum. When flames subside, turn the gas off, lift bananas out of pan and place two to four pieces over ice cream into each bowl. Generously spoon warm sauce over ice cream and serve immediately.
Do try this at home!
Read more of my New Orleans posts here including my picks for 8 wonderful French Quarter hotels, my top 25 things to do in NOLA, my 5 favorite jazz venues, and everything you need to know before attending your first Mardi Gras!
