1 3 cup heavy cream. 1 stick salted butter. In the 1950 s new orleans was the major port of entry for bananas shipped from central and south america. Owen edward brennan challenged his talented chef paul blangé to include bananas in a new culinary creation owen s way of. 1 cup packed dark brown sugar.
1 2 cup heavy cream. In a 12 inch skillet melt the butter over medium heat. Stand back when ignited and flambé the bananas. Move pan off heat add the rum and return to the stove to catch a flame from the gas stove or a long lighter. Remove the skillet from the heat and add the rum.
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1 3 cup milk preferably whole. 1 2 cup chopped walnuts or pecans. Cut each banana lengthwise and then widthwise into quarters. In a large deep skillet over medium heat melt butter. Add the banana liqueur and cook stirring continuously until the grainy texture disappears and the mixture rolls off the spoon in a steady stream 1 to 2 minutes.
Brennan s restaurant is a new orleans restaurant tradition since 1946. Add the bananas in an even layer and cook turning the bananas once to coat in the sauce until lightly browned 1 to 2 minutes per side. Check out our most popular variations. 1 2 cup dark rum. Using a wooden spoon add brown sugar and stir together.
1 4 teaspoon orange flavored liqueur recommended. Our innovative creole menu borrows influences from french and spanish ancestry with modern updates and distinct seasonal offerings. 1 4 teaspoon orange flavored liqueur recommended. Brennan s restaurant is a new orleans restaurant tradition since 1946. 1 3 cup milk preferably whole.
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