The New Orleans dessert created at Brennan’s in 1951 using bananas, butter, brown sugar, cinnamon, rum, and liqueur is Bananas Foster.
The dessert was created at Brennan’s restaurant in New Orleans in 1951. It was named for Richard Foster, who chaired the New Orleans Crime Commission and was a friend of restaurant owner Owen Brennan. The dish was developed by chef Paul Blangé and Richard Brennan.
Bananas are cooked with butter, brown sugar, cinnamon, banana liqueur, and dark rum. The rum is ignited at the table in a flambé presentation, and the warm fruit and sauce are traditionally served over vanilla ice cream.
The name is sometimes used loosely for any flambéed bananas, but the classic New Orleans dessert has a specific Brennan’s origin and recognizable ingredient combination. It is also distinct from pain perdu, Louisiana French toast made from soaked stale bread.