It makes complete sense that Bananas Fosters is the dessert we made at the cooking class I attended in New Orleans. After all, it was invented at Brennan’s in New Orleans. Born from the once booming banana trade in New Orleans, this dish was invented by Ella Brennan in 1950. Her brother, then owner of the famous Brennan’s on Bourbon Street, Owen Brennan, asked Ella to invent a dessert that would honor the New Orleans Crime Commission Chairman, Richard Foster. Inspired by the Baked Alaska, Ella caramelized bananas with brown sugar, butter and liquor, set it aflame and served it over ice-cream. It was instantly a hit and is still served to this day at Brennan’s in New Orleans. if you get a chance to visit NOLA, pay this place a visit and try this delicious dessert. In the meantime, here is the recipe so you can make it on your own.
- 1 stick butter
- 1 cup brown sugar
- 2 bananas
- 2 oz. banana liqueur
- 4 oz. dark rum
- ground cinnamon
- ice cream
Melt butter and add brown sugar to form a creamy paste. Let this mixture caramelize over medium heat for approximately 5 minutes.
Stir in the banana liqueur, bananas and rum. Heat and ignite. Agitate to keep flame burning and add a few pinches of cinnamon to the flame.
Let flame go out and serve over ice cream.
I am always buying bananas and not eating them before they go bad. This is a great way to use those over ripe bananas and turn them into a decadent bread. Recipe and picture from Food Network Kitchen and foodnetwork.com, recipe modified slightly by me for simplicity. Pairs good with a spot of tea, pictured above.
- 1 1/4 cups unbleached all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1/2 tsp pure vanilla extract
- 1/2 cup unsalted butter, softened, plus more for preparing the pan
- 1 cup sugar
- 3 very ripe bananas, peeled and mashed with a fork, about 1 cup
- 1/2 cup chopped walnut pieces
Mix the flour, baking soda and salt, set aside. Whisk the eggs and vanilla, set aside. Brush a loaf pan with butter. Preheat oven to 350 degrees.
In a standing mixer fitted with paddle attachment cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter until incorporated. Add the bananas. Note that the mixture will look curdled but is not.
Use a rubber spatula to mix dry ingredients, fold in the nuts and transfer to prepared pan. Bake for 55 minutes or until a toothpick in the center comes out clean. Cool on wire rack for 5 minutes then turn out of the pan and let cool completely. Wrap in plastic wrap. Best served the next day.
I made these muffins last week and loved how the tops were crisp and the inside moist and sweet. The banana butter complemented fantastically. This recipe was found in the May 2013 issue of Food and Wine magazine. They are very simple to make.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 stick unsalted butter, melted and cooled
- 1/2 cup whole milk
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon finely grated lemon zest
- 2 large eggs
- 1 1/2 cups blueberries
6 tablespoons unsalted butter, at room temperature
1 very ripe banana, sliced
1/2 teaspoon fresh lemon juice
Pinch of kosher salt
1. Preheat the oven to 375° and fill 12 muffin cups with paper liners.
2. In a large bowl, whisk the flour with the baking powder and salt. In a medium bowl, whisk the butter with the milk, both sugars, lemon zest and eggs. Add the wet ingredients to the dry ingredients and whisk just until combined. Fold in the blueberries. Spoon the batter into the muffin cups and bake for 20 to 25 minutes, until the muffins are golden. Let cool for 5 minutes. Unmold the muffins and let cool on a rack.
3. In a food processor, puree the butter, banana, lemon juice and salt. Serve with the muffins.
The muffins can be stored in an airtight container for up to 2 days. The butter can be refrigerated for up to 1 week.