According to the website WhatsCookingAmerica.net:
In the 1950’s, New Orleans was the major port of entry for bananas shipped from Central and South America. In 1951, Owen Edward Brennan challenged his talented chef, Paul Blang to include bananas in a new culinary creation.
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 item on the restaurant’s menu. Thirty-five thousand pounds of bananas are flamed each year at Brennan’s in the preparation of its world-famous dessert.
Here’s my version of Bananas Foster – slow cooker style!
1 cup dark brown sugar
1 stick butter (cut into small pieces)
½ teaspoon cinnamon
1 teaspoon vanilla
¼ cup dark rum
¼ cup water
4 bananas (cut into 2″ pieces)
Vanilla ice cream or gelato (optional)
Set slow cooker to high. Add in everything except bananas. Mix well. Add in bananas. Gently toss with your fingers so bananas don’t get smashed.
Cook on high for 2½ hours. Uncover and gently mix once more. Spoon over your favorite vanilla ice cream or gelato and serve with a smile. It’s gonna taste soooooo good.
Note: Choose bananas that are yellow, not green. They should not have black pots of ripeness on the skin. You don’t want super ripe bananas for this recipe. And sorry, no flambé! The alcohol in the rum will have evaporated during the cooking process.