Fast Break: Banana's Foster

Today is National Caramel Day, so we’ve decided to celebrate a caramel classic: Banana’s Foster. There’s just something so perfect about banana’s foster: sweet, salty, fruity. You can make it the traditional way, served in a bowl with ice cream topped with the famous sauce (bananas, homemade caramel), or you can do your own twist. Macarons, cookies, shakes: the possibilities are endless!
 
Banana’s Foster was invented not too long ago in 1951 down in New Orleans. Back then (and still now) New Orleans was the primary entry point for bananas shipped from South and Central America. Brennan’s, a famous restaurant even back then, found itself with a major surplus of bananas. And we all know the tricky thing about bananas: they don’t keep very well.
 


Meet the server: Michelle Grasshoff


 
 
Owen Brennan, the owner, asked Ella Brennan (his sister) and the restaurant chef Paul Blangé to create a new recipe using all the bananas. And voilá, Banana’s Foster was born. They named the dish after the chairman of the Orleans Crime Commission Richard Foster, a friend and regular at Brennan’s.
 
Now Brennan’s flames thirty five thousand pounds of bananas each year to serve its famous dish. I’d say they solved their surplus problem. Here at Sunny Street Café we have our own fantastic twist on this famous breakfast dessert. Our Banana’s Foster Buttermilk Pancakes come topped with our very own caramel-banana glaze, finished with walnuts, sliced bananas, and whipped cream. This is brunch at its finest!

Anna Hetzel, Social Media Manager