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Program #117
Guest:Akira Matsumura

Bananas Foster

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 Blange to include bananas in a new culinary creation - Owen's way of promoting the imported fruit. Simultaneously, Holiday Magazine had asked Owen to provide a new recipe to appear in a feature article on Brennan's.

In 1951 Chef Paul created Bananas Foster. The scrumptious dessert was named for Richard Foster, who as chairman, served with Owen on the New Orleans Crime Commission, a civic effort to clean up the French Quarter. Richard Foster, owner of the Foster Awning Company, was a frequent customer of Brennan's and a very good friend of Owen.

Little did anyone realize that Bananas Foster would become an international favorite and is the most requested time on the restaurant's menu. Thirty-five thousand pounds of bananas used year each in the preparation of its world-famous dessert.

1/4 cup (1/2 stick) butter
1 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup banana liqueur
4 bananas, cut in half lengthwise, then halved
4 scoops vanilla ice cream

Combine the butter, sugar, and cinnamon in a flambe pan or skillet. Place the pan over low heat either on top of the stove and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. Continue cooking until sauce is hot and bananas soften and begin to brown. Lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.

Michael Stathakis, Executive Chef, Stax's Peppermill
30 Orchard Park, Ste. 7
Greenville, South Carolina

Suggested ingredients for sushi.

A taste of Japan.

Joanne apparently enjoys the Bananas Foster.