Bananas Foster Sauce

New Orleans was a major port of entry for bananas in the '50s. Since they were cheap and plentiful, the owner of the famed bastion of Creole food, Brennan's, challenged his chef to create a stunning dessert using bananas. Chef Paul Blangé sautéed bananas in butter, brown sugar, and cinnamon, then ignited the sauce with dark rum and banana liqueur, reducing it until thickened. Then he poured the sauce over vanilla ice cream and placed the bananas alongside the scoop of ice cream. The rest, as they say, is history, and today the dish is known around the world. At Cookwell, we challenged our chef to recreate the classic flavors of the sauce in a jar. He did so very nicely, and now home cooks can serve this legendary dessert by simply warming the sauce and adding bananas.

This is a gluten free product.

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