Banana Foster

The dish was created in 1951 by Paul Blangé at the Brennan's Restaurant in New Orleans, Louisiana. It named after Richard Foster, a friend of Owen Brennan's who was then New Orleans Crime Commission chairman. It is still served at a number of fine restaurants in New Orleans as well as in several restaurants around the world.

 

 

1. In a wide pan or chafing dish melt butter and brown sugar over low heat, stirring, until sugar dissolves.
2. Add banana halves and cook, turning to coat several times. Add liqueurs and cinnamon, and baste bananas with liquid. Using a long match, carefully ignite liqueur.
3.  Shake pan and spoon flames over bananas several times. Serve banana immediately with sauce spooned over and ice cream.