Bananas Foster

Bananas Foster is a dessert made from bananas and vanilla ice cream, with a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. It was created in 1951 by Paul Blangé at Brennan's Restaurant in New Orleans, Louisiana, United States. The dish is named after Richard Foster, a friend of Owen Brennan's and a frequent customer of the restaurant.

Etymology

The dessert is named after Richard Foster, who was a friend of Owen Brennan, the owner of Brennan's Restaurant where the dish was created. The term "Foster" is of Old English origin, meaning "to nourish or rear".

Ingredients and Preparation

The main ingredients of Bananas Foster are bananas, vanilla ice cream, butter, brown sugar, cinnamon, dark rum, and banana liqueur. The bananas are sliced lengthwise and sautéed in the butter, sugar, and cinnamon until they are caramelized. The rum and banana liqueur are then added and ignited, creating a spectacular flame. The bananas are then served over the vanilla ice cream.

Serving

Bananas Foster is typically served immediately after preparation, while the sauce is still warm and the ice cream has not fully melted. It is often prepared at tableside in restaurants for a dramatic presentation.

Cultural Significance

Bananas Foster is a signature dish of New Orleans cuisine and is served in many restaurants in the city, particularly during the Mardi Gras season. It is also popular in other parts of the United States and has been featured in numerous cookbooks and television cooking shows.

See Also

• New Orleans cuisine
• Brennan's Restaurant
• Mardi Gras
• Dessert

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