Learn more about the history of Bananas Foster, then stick around for the easy recipe for this banana dessert from Brennan’s ...

We may receive a commission on purchases made from links. In the 1950s, bananas cooked in a bubbling mixture of brown sugar, butter, and cinnamon, flambéed in rum, and served over vanilla ice cream ...

Joanna reveals to Woman's World why she loves whipping up her Bananas Foster pancakes recipe from Magnolia Table Cookbook Volume 3. “In our house, Saturdays start with pancakes,” she says. “I have a ...

Neighborhood favorite The Buttered Tin is focusing on fresh, seasonal ingredients this summer with new menu items at both its St. Paul and Minneapolis locations. Owner and founder Alicia Hinze stopped ...

Serves 2 to 4. Recipe courtesy of Brennan’s Restaurant in New Orleans is from “Louisiana Sweets: King Cakes, Bread Pudding & Sweet Dough Pie” by Dixie Poché. 1 ounce butter ½ cup light brown sugar ¼ ...

Try this recipe from health coach and chef Bailey Ruskus. Chef and health coach Bailey Ruskus has combined her culinary expertise from Le Cordon Bleu in San Francisco with her personal experience with ...

Bananas Foster has long been the perfect way to end a decadent meal of Creole cuisine; it satisfies any sweet craving, smells delicious, and is presented with an entertaining tableside display. While ...

This year, start the New Year with a bang — or how about a flambé? The appropriately festive bananas Foster was invented in 1951 at Brennan’s on Bourbon Street in New Orleans, where fortunes were made ...

In 1951, New Orleans restaurateur Owen Brennan became an innovator in the field of back-scratching when he named a dessert after his buddy Richard Foster from the New Orleans Crime Commission. Bananas ...

Get ready for a showstopper dessert! Bananas Foster combines buttery caramel sauce, warm spices, and rum for a fiery finish ...