Brennan's Bananas Foster

Brennan's Bananas Foster Recipe
Becky Luigart-Stayner
Chef John Turenne at Yale notes that this bananas foster recipe, a hit in every class, was created at New Orleans's Brennan's Restaurant in the 1950s. For best results, be sure to use firm, ripe bananas.


8 servings (serving size: 1/4 cup ice cream, 2 banana pieces, and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 290
Caloriesfromfat 21 %
Fat 6.9 g
Satfat 3.4 g
Monofat 2.4 g
Polyfat 0.3 g
Protein 2.2 g
Carbohydrate 51.4 g
Fiber 2.1 g
Cholesterol 18 mg
Iron 0.7 mg
Sodium 74 mg
Calcium 79 mg


4 medium bananas
1/4 cup butter
1 cup packed brown sugar
1/4 cup crème de banane (banana liqueur)
1/2 teaspoon ground cinnamon
1/4 cup dark rum
2 cups vanilla low-fat ice cream


Peel bananas; cut each banana in half lengthwise. Cut each half into 2 pieces.

Melt butter in a large nonstick skillet over medium heat. Stir in brown sugar, liqueur, and cinnamon. Bring to a simmer, and cook for 2 minutes. Add bananas; cook for 4 minutes or until tender. Remove from heat. Add rum to pan, and ignite rum with a long match. Stir bananas gently until flame dies down. Serve over ice cream.

Maureen Clancy,

Cooking Light

August 2005
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