Brennans Bananas Foster New Orleans Recipes

BRENNAN'S BANANAS FOSTER (NEW ORLEANS)

Brennan's Bananas Foster (New Orleans) image

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

Ingredients

1 cup brown sugar
1/4 cup butter
1/2 teaspoon cinnamon
1/4 cup banana liqueur
4 bananas (cut in half lengthwise, then halved)
1/4 cup dark rum
4 scoops vanilla ice cream

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

BRENNAN'S BANANAS FOSTER

Brennan's Bananas Foster image

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

Ingredients

1/4 cup butter (1/2 stick)
1 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup banana liqueur
4 bananas, cut in half lengthwise, then halved
1/4 cup dark rum
4 scoops vanilla ice cream

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.

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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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