An ex-roommate of mine used to make these after a particularly boozy night out, although considering how flammable butter/alcohol is, it probably wasn't the safest cooking experiment. Nevertheless, this dessert is easy enough to make in less than five minutes. Just grab some butter, bananas, amaretto, and vanilla ice cream. You'll make your roommates very happy.
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Bananas were not introduced to North America after the Civil War and some decades later, when widespread consumption took hold, New Orleans became a major center for banana imports from Central and South America.In 1951, Brennan’s owner Owen Brennan (the uncle of Ralph Brennan, the 3rd generation restaurateur and now-owner of Brennan’s restaurant today) asked his chef Paul Blangé and sister Ella to come up with a new dessert using bananas to name after his friend Richard Foster, the chairman of the New Orleans Crime Commission. At the time, Owen’s younger brother John (Ralph Brennan’s father,) was running “Brennan’s Processed Potato Company,” a produce company that had a surplus of bananas. What they came up with is now the world renowned Bananas Foster.The dramatic, flambéed result is now the most-ordered item on Brennan's menu. Thirty-five thousand pounds of bananas are sautéed each year in South American rum (but of course!) in preparation of the signature dessert.Recipe courtesy of Brennan's Restaurant
Who could turn down something that looks this delicious? This dessert/brunch mashup has just the right amount of sweetness and spice, and the texture is light, moist and flavorful.This recipe is adapted from Executive Chef Rocco Honig of Atlantic Grill in Fort Lauderdale, Florida. This recipe was originally published in the South Florida Sun Sentinel.