BRENNAN'S BANANAS FOSTER
Created in 1951, Bananas Foster are now found all over the US but the original comes from Brennan's in New Orleans, LA. Over 35,000 lbs of banana's are used every year at Brennan's. I haven't made this recipe yet, so the time is approximate.
Provided by momaphet
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine the butter, sugar and cinnamon in a flambé pan or skillet.
- Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
- Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum.
- Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum, or ignite with a long match.
- When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
- Generously spoon warm sauce over the top of the ice cream and serve immediately.
BRENNAN'S BANANAS FOSTER (NEW ORLEANS)
Banana Foster was originally created by Brennan's, and it is hard to make this recipe any better. Butter, caramlized bananas, cinnamon, nutmeg, and different types of liquer make this a true delight.
Provided by Nadia Melkowits
Categories Dessert
Time 15m
Yield 4 bananas, 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine the butter, sugar, and cinnamon in a flambé pan or skillet.
- Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
- Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
- Generously spoon warm sauce over the top of the ice cream and serve immediately.
Nutrition Facts : Calories 259.6, Fat 7.9, SaturatedFat 4.9, Cholesterol 23.2, Sodium 66.7, Carbohydrate 44.6, Fiber 1.7, Sugar 37.5, Protein 1.3
BANANAS FOSTER
The New York Times food editor Jane Nickerson first published this recipe in 1957 as part of an article on New Orleans-style Creole cooking. Adapted from Brennan's restaurant, this recipe is meant to be a showstopper. But it's deceptively easy. Be sure to have a lid at the ready to extinguish the flame in case things get out of hand. If you cannot find banana liqueur, just add a teaspoon more rum.
Provided by Sara Bonisteel
Categories breakfast, brunch, easy, for two, quick, dessert
Time 5m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Melt butter and sugar in a small frying pan. Add banana pieces and sauté over medium heat until lightly browned, turning pieces once. Sprinkle with cinnamon. Remove pan from heat.
- Add liqueur and rum to pan. To flambé, carefully light sauce with long-reach lighter. Spoon flaming sauce over the banana pieces until flame is extinguished.
- Serve warm banana pieces and sauce over vanilla ice cream.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 3 milligrams, Sugar 11 grams, TransFat 0 grams
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- Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
- Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum.
- Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
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