By Brennan's Restaurant
About this Recipe
The history of this uniquely American dessert begins in the kitchen of Brennan’s Restaurant. Founded in 1946, Brennan’s is one of the most famous institutions in the New Orleans restaurant scene. Bananas first appeared in America shortly after the Civil War, and New Orleans became a major import hub for the fruit. In 1951 Owen Brennan challenged the chef to create a dessert using bananas. The dessert is named after Richard Foster, a friend of Owen Brennan, and is the most popular dish on the menu. The alcohol burns off during cooking, but if you prefer an alcohol-free version just use water in place of the banana liqueur and rum. Fun Fact #1: This is the first dessert Brava Chef Travis learned to cook from his mom. Fun Fact #2: Brava Chef Travis completed his first culinary internship at Brennan’s during high school.
2 tablespoons unsalted butter
½ cup light brown sugar
¼ teaspoon cinnamon
3 tablespoons banana liqueur (or water)
3 tablespoons aged rum (or water)
2 bananas, halved lengthwise and then halved crosswise
Vanilla ice cream, for serving
From Your Pantry
Brava square pan
- In Brava square pan combine butter, brown sugar, cinnamon, banana liqueur and rum.
- Gently shake square pan to ensure brown sugar is wet.
- Slide square pan into top shelf and press green button to begin cooking.
- Note: You will remove square pan after 3 minutes and 30 seconds.
- When Brava notifies you carefully remove square pan.
- Add bananas and gently flip to evenly coat with sauce.
- Slide square pan into top shelf.
- Press green button to continue.
- When your food is done carefully remove square pan.
- Scoop vanilla ice cream into individual serving bowls.
- Place 2-4 banana quarters next to ice cream, spoon sauce over top, and serve.