What is the name of the Louisiana dessert made with bananas and rum?

The Louisiana dessert made with bananas and rum is Bananas Foster. It consists of bananas cooked in a sauce of butter, brown sugar, cinnamon, dark rum, and often banana liqueur, usually served over vanilla ice cream.

The dessert was created in New Orleans in 1951 at Owen Brennan’s Vieux Carré restaurant. Chef Paul Blangé and Ella Brennan developed it while New Orleans was a major port for bananas imported from Central and South America. The dish was named for Richard Foster, a friend of restaurant owner Owen Brennan and chairman of the New Orleans Crime Commission.

Its most famous feature is the flambé. After the bananas and butter-sugar sauce are heated, rum is added and ignited, producing a brief blue flame and helping cook off much of the alcohol. Restaurants often perform this step tableside, which made the dessert especially theatrical.

“Bananas flambé” describes a cooking technique or a broader class of desserts, not the specific New Orleans creation. Bananas Trinidad and Bananas Rochambeau are not the canonical names for this Louisiana specialty. Bananas Foster is therefore the fair quiz answer.