Jun 302011

This wonderful dessert was created at Brennan’s, one of the many famous restaurants in the city. New Orleans was the major port for bananas shipped from South America. Owen Brennan challenged his chef, Paul Blange, to create a dish including banana.  The dish was named for a frequent customer and friend of Owen Brennan, Richard Foster. This dessert has become the most popular dish at Brennan’s.

4 tablespoons Butter, ½ stick

1 cup Light Brown Sugar

½ teaspoon Ground Cinnamon

¼ cup Banana Liqueur

4 Bananas, cut in half lengthwise, then halved

¼ cup Dark Rum

4 scoops of Vanilla Ice Cream

Combine butter, sugar and cinnamon in a skillet. Place the pan over low heat and cook, stirring until the sugar dissolves. Stir in the Banana Liqueur, and 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, and then ignite the rum. When the flames subside, lift the bananas out of the pan and place 4 pieces over each portion of ice cream. Generously spoon warm sauce over the top of ice cream and serve immediately.


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.

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