You may be familiar with the insane deliciousness that is Banana’s Foster. You may even be lucky enough to have experienced the decadent Bananas Foster prepared table side at Brennan’s restaurant in New Orleans. But what you may not know, is that Brennan’s Restaurant is where Bananas Foster actually originated! After New Orleans found itself a major port of entry for bananas shipped from Central and South America, restaurant owner Owen Brennan tasked his chef with creating a dessert featuring the new exotic fruit. Soon after, Banana’s Foster was born (named after Brennan’s close pal and local business leader, Richard Foster), setting skillets ablaze and delighting tastebuds for decades to come.
Do yourself a favor and salute the Big Easy with Ayesha’s Fat Tuesday approved Banana’s Foster. It couldn’t be easier to make, and couldn’t be more of a crowd pleaser.
8 tablespoons (1 stick) unsalted butter
1 packed cup dark brown sugar
3 or 4 bananas, sliced crosswise
1/4 cup spiced rum
Splash of heavy cream (optional)
Melt the butter in a large skillet over medium-high heat.
When the butter is bubbly, sprinkle in the brown sugar and stir to combine.
Return to a simmer and add the bananas, tossing to coat and warm through. Pour in the rum and tip the pan toward the burner to encourage the rum to flambé, or catch fire.
Or, if you’re cooking on an electric or induction burner, light a long lighter or match and carefully hold it near the surface of the sauce to flambé. The flame cooks off the alcohol.
If the sauce looks a little broken, with the butter separating from the sugar, add a splash of cream to help bring it back together.
Reprinted with permission from “The Seasoned Life: Food, Family, Faith, and the Joy of Eating Well” by Ayesha Curry.