Brennan’s Inspired Bananas Foster
At the turn of the 20th century, big fruit companies were based in New Orleans, which was a major import center. Bananas were a major import into the Port of New Orleans and they were plentiful.
So, it’s 1951, Ralph Brennan looked at his sister, who ran the restaurant Brennan’s, and said, “come up with a new dessert for a dinner in honor of the new, New Orleans Crime Commission Chairman, Richard Foster”. She chose a fruit that was plentiful, and with a low food cost, and the rest is history!
Years later, after returning from a cruise, we decided to spend a few days in New Orleans. One evening we met our niece and her husband for dinner at Brennan’s. Since I had packed a tuxedo for the cruise, I figured, why not wear it out to dinner?
As I was walking through the courtyard on my way to the men’s room, two ladies called out, “Sir—excuse me, sir!” They waved me over and told me they were ready to order cocktails. I began to explain that I didn’t work at Brennan’s, but they were so insistent—and so certain—that I finally just took their order for two gin and tonics.
I walked to the bar and gave the order to the bartender, who looked understandably confused that a guest was placing a drink order. I explained that the ladies flagged me down expecting me to take their drink orders. I decided I might as well finish the job so I asked the bartender if I could deliver the drinks myself, explaining the situation, and he agreed.
I returned to their table with cocktails and napkins, set everything down, and started to head back to my own table. That’s when one of the ladies said, “Sir, we’re ready to order dinner.”
I turned back and said, as politely as I could, “Ma’am, I can’t take your dinner order.” She looked genuinely puzzled. “Why not?” “Because,” I said, “I don’t work here.” She stared at me, then exclaimed, “Whoa! But you’re in a tuxedo!”
I explained that I had worn it from a previous function and that I only took their drink order to avoid embarrassing them. They were gracious about it, and I wished them a pleasant evening before returning to my family.
So that was our Brennan’s experience—and yes, of course, we ordered Bananas Foster. It was delicious.
When I was trained as a flambé chef, the recipe I learned didn’t include cinnamon. Brennan’s version does, adding it directly into the sauce. My own preference is to sprinkle cinnamon into the flames during the flambé for a sparkler effect and a bit of showmanship.
Brennan’s Inspired Bananas Foster
Servings
2
servingsPrep time
45
minutesCooking time
40
minutesCalories
300
kcalA delightful slice of New Orleans history wrapped in a personal anecdote. This story traces the creation of Bananas Foster at Brennan’s in 1951, born from an abundance of bananas and a moment of culinary inspiration, then leaps forward to a humorous dinner where a tuxedo-clad guest is mistaken for staff. It ends, fittingly, with a love for the iconic dessert and a flambé chef’s flair for adding cinnamon to the flames for a touch of theater.
Ingredients
2 bowls of French Vanilla Ice Cream
4 petite or 2 regular-sized bananas
4 tablespoons butter
1/3 cup packed light brown sugar
1/2 orange
1 ounce Cointreau
1 ounce 99 Bananas Liqueur
1 ounce Don Q 151 Rum
1/2 teaspoon ground cinnamon, (optional)
2 tablespoons chopped macadamia nuts
Directions
- Scoop French Vanilla Ice Cream into bowls; freeze until firm and bananas are ready for serving.
- Peel bananas, split in half lengthwise, and set on a decorative plate.
- Tableside Service:
Place a 12-inch skillet on a rechaud over medium low heat; add and melt butter and stir in brown sugar until dissolved. Squeeze the orange over the skillet, stir juice into sauce. Add bananas to skillet and gently sauté 2 to 3 minutes.
- Using a fork, gently pull bananas back towards skillet handle, pull skillet back to heat the front, pour Cointreau, 99 Bananas, and 151 Rum to front of skillet and heat front 1 to 2 seconds, using a long match or wand lighter ignite liquors, and, if using, sprinkle cinnamon into the flames. Stir liqueurs and rum into sauce and carefully spoon the sauce over the bananas, avoid breaking bananas.
- Serve immediately over French Vanilla Ice Cream with a sprinkle of macadamia nuts.
