Don't know the Bananas Foster recipe? It's a famous dessert made primarily from bananas (as the name implies) and vanilla ice cream.
This sweet temptation was created in 1951 by Paul Blangé at Brennan's in New Orleans and named after Richard Foster (a friend of the restaurant owner).
Can you guess how many bananas Brennan’s uses every year for their trademark bananas foster recipe? 35,000 pounds! That makes it a very popular dish.
It didn't become that popular for it's taste alone.
of the dish is often made into a tableside performance as a flambé. If
you've ever eaten flambé, you know that watching the fire burn and
feeling the heat, makes it an exquisite experience.
With this kind of demand, there’s not much we can recommend to improve this classic banana dessert. Oh, wait a minute. Somebody forgot the crepes! Now...it's perfect.
Melt butter over low heat in large skillet.
Once melted, add brown sugar and cinnamon. Stir together.
Once combined, add the banana liqueur and the bananas. Cook until bananas soften, about 2 minutes.
Add the rum* and continue to cook the sauce and bananas for an additional minute. Remove pan from heat.
Assemble crepes: Lay each crepe on the final serving plate. Divide the bananas into four equal portions, reserving 2-3 banana rounds each for the topping. Place one portion inside each crepe and roll up. Add one scoop of vanilla ice cream to each portion and top with the reserved bananas and sauce. Serve immediately.
*If you wish to flambé the bananas, remove the pan from heat after you add the rum and ignite. Once the flames die down, assemble the crepes.
Yield: 4 servings (1 crepe each)
Side Note: The alcohol in the banana liqueur burns in the heat, especially if you flambé our banana foster recipe. But if you don't want to use any liqueur at all for some reason, you can easily replace it with banana flavor. It taste equally great, but you can't flambé it.
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