Go Bananas

In dark times, a dessert can offer some sweet relief — like Bananas Foster at Brennan’s in New Orleans

BY DANIEL REYNOLDS

When the chef poured the dark rum onto the pan, a dramatic burst of flames danced into the air, sparking gasps and applause from our table. The experience was the pinnacle of being touristy in New Orleans — ordering Bananas Foster at Brennan’s, a salmon pink Creole restaurant nestled in the heart of the French Quarter. But there is a reason why locals and visitors alike clamor for this decadent dessert, which was birthed at Brennan’s in the 1950s and rose to become a culinary mainstay on the world stage. The chef explained the Bananas Foster back story while she mixed the brown sugar, butter, and cinnamon on a burner; the setup had been wheeled out so patrons could enjoy the spectacle of its preparation — and the intoxicating aromas. Legend…

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OUT (Digital) - 1 Issue, January/February 2024

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