Louisiana Cookin'

New Ways with Banana’s Foster

New Orleans is the birthplace of many of our favorite dishes, but perhaps none so sweet as bananas Foster. The dish was invented at Brennan’s Restaurant in 1951, when Owen Brennan tasked his sister Ella and Chef Paul Blangé with creating a new dessert for his friend Richard Foster, a local businessman. Clearly, it was a hit, and it has been an indispensable part of the Brennan’s dessert menu ever since.

To make traditional bananas Foster, banana slices are cooked in a brown sugar-butter mixture, flambéed with rum and banana liqueur, and served with vanilla ice cream. While the classic rendition will forever be a favorite in our eyes, we enjoyed creating these recipes that offer a twist on its characteristic flavors. From a tender crumb cake to banana bread, these sweet treats are sure to become staples of your recipe collection.

BANANAS FOSTER BANANA BREAD

MAKES 1 (8½X4½-INCH) LOAF

Caramelized banana halves and rum extract jazz up this banana bread.

1⅔ cups all-purpose flour
½ teaspoon kosher salt
½ teaspoon baking soda
½ teaspoon ground cinnamon
⅛ teaspoon baking 

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