Brennan’s Bananas Promote recipe is really a New Orleans classic that you’re going to wish to see everybody.
Within the 1950’s, New Orleans was the main port of entry for bananas shipped from Central and South Usa. Owen Edward Brennan challenged his gifted chef, Paul Blang, to incorporate bananas inside a new culinary creation-Owen’s method of promoting the imported fruit. Concurrently, Holiday Magazine had requested Owen to supply a new recipe to look inside a feature article on Brennan’s.
In 1951, Chef Paul produced Bananas Promote. The tasty dessert was named for Richard Promote, who, as chairman, offered with Owen around the New Orleans Crime Commission, a social effort to wash in the French Quarter. Richard Promote, who owns the Promote Awning Company, would be a frequent customer of Brennan’s and an excellent friend of Owen.
Little did anybody understand that Bananas Promote would become an worldwide favorite and is easily the most requested item around the restaurant’s menu. Thirty-5000 pounds of the simple banana is flamed every year at Brennan’s within the preparation of their world-famous dessert.
- Combine the butter, sugar, and cinnamon inside a flamb pan or skillet.
- Put the pan over low heat either with an alcohol burner or on the top from the stove, and prepare, stirring, before the sugar dissolves.
- Stir within the blueberry liqueur, then put the bananas within the pan.
- Once the blueberry sections soften and start to brown, carefully add some rum.
- Still prepare the sauce before the rum is hot, then tip the pan slightly to ignite the rum.
- Once the flames subside, lift the bananas from the pan and put four pieces over each part of frozen treats.
- Generously spoon warm sauce over the top frozen treats and serve immediately.