|From Nola Cuisine|
This classic New Orleans dessert is another creation of the late dutch Chef Paul Blangé of the early days of Brennan’s, and is now known worldwide. Created in 1951, Bananas Foster is named for Richard Foster, owner of the Foster Awning Company, chairman of the crime commision to clean up the French Quarter, and at the time, frequent customer of Brennan’s.
Bananas Foster is simple, elegant, and sinful all at the same time, and one of my absolute favorite desserts. I’ve adapted my recipe from the Brennan’s version with a few changes.
I took the seemingly strange addition of toasted sesame oil from the recipe for Bananas Bliss from Paul Prudhomme’s book, Louisiana Tastes. Once you taste the nutty depth of flavor that it adds to the dish, you will never go back.
Bananas Foster Recipe
1/4 Stick Unsalted Butter
1/2 Cup Brown Sugar
1/8 Cup Banana Liquer
1/4 tsp Cinnamon
1 pinch Nutmeg
1 small pinch of salt
1 very small dash Toasted Sesame Oil
1/8 Cup Myers Dark Rum
1 Scoop Vanilla Ice Cream
Add the butter, brown sugar, and banana liquer to a saute pan. Cook until the sugar dissolves, then add the cinnamon, nutmeg, salt, and sesame oil. Add the banana and cook, basting often until the banana is soft. Add the rum, stir through and carefully ignite to burn off the alcohol:
Continue to baste the banana slices until the flames subside. Serve over the ice cream on a chilled plate.
Makes 1 serving.
Other Chef Paul Blangé Creations: