Banana liqueur heightens the flavor of the bananas in this flambéed dessert from legendary New Orleans restaurant Brennan's.
Ah , to be the sole female sibling running a family-owned business some 70 years ago. In 1951, the late Ella Brennan, manager of the still-famous Brennan’s restaurant on New Orleans’ Bourbon Street, found herself saddled with one older fruit-broker brother unloading his banana surplus, and another one demanding she devise a dessert to honor of his crime-commissioner crony, Richard Foster.
Ella’s epiphany—bananas sautéed in brown sugar, butter, and combustible liquor, then torched—remains a top reason to eat in the Crescent City. Our Bananas Foster recipe uses banana liqueur in addition to classic rum, heightening the banana flavor in this caramelized dessert.When choosing a banana liqueur, steer clear of the artificially flavored party mixers. We fuel the flames with Giffard’s Banane du Brésil, made with real bananas and cognac, and finished in oak barrels.
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