I fell in love with Bananas Foster during a business trip to New Orleans, where the dish originated. Chef Paul Blangé of Brennan’s, one of the city’s top restaurants, invented the dessert—a tantalizing combo of bananas steeped in butter, brown sugar, cinnamon, rum and banana liqueur, served over vanilla ice cream. It’s one of those …

Coffee Bananas Foster

I fell in love with Bananas Foster during a business trip to New Orleans, where the dish originated. Chef Paul Blangé of Brennan’s, one of the city’s top restaurants, invented the dessert—a tantalizing combo of bananas steeped in butter, brown sugar, cinnamon, rum and banana liqueur, served over vanilla ice cream. It’s one of those …

This Bananas Foster Dessert Recipe is a version of a classic dessert invented in 1951 by a New Orleans chef, Paul Blangé. It combines differing temperatures of cold vanilla ice cream and a warm, banana, rum-infused caramel sauce. Enjoy with or without nuts (walnuts or pecans). (Serves 6) www.lifeslittlesweets.com

Bananas Foster Dessert

This Bananas Foster Dessert Recipe is a version of a classic dessert invented in 1951 by a New Orleans chef, Paul Blangé. It combines differing temperatures of cold vanilla ice cream and a warm, banana, rum-infused caramel sauce. Enjoy with or without nuts (walnuts or pecans). (Serves 6) www.lifeslittlesweets.com

This Bananas Foster Dessert Recipe is a version of a classic dessert invented in 1951 by a New Orleans chef, Paul Blangé. It combines differing temperatures of cold vanilla ice cream and a warm, banana, rum-infused caramel sauce. Enjoy with or without nuts (walnuts or pecans). (Serves 6) www.lifeslittlesweets.com

Bananas Foster Dessert

This Bananas Foster Dessert Recipe is a version of a classic dessert invented in 1951 by a New Orleans chef, Paul Blangé. It combines differing temperatures of cold vanilla ice cream and a warm, banana, rum-infused caramel sauce. Enjoy with or without nuts (walnuts or pecans). (Serves 6) www.lifeslittlesweets.com

This Bananas Foster Dessert Recipe is a version of a classic dessert invented in 1951 by a New Orleans chef, Paul Blangé. It combines differing temperatures of cold vanilla ice cream and a warm, banana, rum-infused caramel sauce. Enjoy with or without nuts (walnuts or pecans). (Serves 6) www.lifeslittlesweets.com

Bananas Foster Dessert

This Bananas Foster Dessert Recipe is a version of a classic dessert invented in 1951 by a New Orleans chef, Paul Blangé. It combines differing temperatures of cold vanilla ice cream and a warm, banana, rum-infused caramel sauce. Enjoy with or without nuts (walnuts or pecans). (Serves 6) www.lifeslittlesweets.com

This Bananas Foster Dessert Recipe is a version of a classic dessert invented in 1951 by a New Orleans chef, Paul Blangé. It combines differing temperatures of cold vanilla ice cream and a warm, banana, rum-infused caramel sauce. Enjoy with or without nuts (walnuts or pecans). (Serves 6) www.lifeslittlesweets.com

Bananas Foster Dessert

This Bananas Foster Dessert Recipe is a version of a classic dessert invented in 1951 by a New Orleans chef, Paul Blangé. It combines differing temperatures of cold vanilla ice cream and a warm, banana, rum-infused caramel sauce. Enjoy with or without nuts (walnuts or pecans). (Serves 6) www.lifeslittlesweets.com

This Bananas Foster Dessert Recipe is a version of a classic dessert invented in 1951 by a New Orleans chef, Paul Blangé. It combines differing temperatures of cold vanilla ice cream and a warm, banana, rum-infused caramel sauce. Enjoy with or without nuts (walnuts or pecans). (Serves 6) www.lifeslittlesweets.com

Bananas Foster Dessert

This Bananas Foster Dessert Recipe is a version of a classic dessert invented in 1951 by a New Orleans chef, Paul Blangé. It combines differing temperatures of cold vanilla ice cream and a warm, banana, rum-infused caramel sauce. Enjoy with or without nuts (walnuts or pecans). (Serves 6) www.lifeslittlesweets.com

This Bananas Foster Dessert Recipe is a version of a classic dessert invented in 1951 by a New Orleans chef, Paul Blangé. It combines differing temperatures of cold vanilla ice cream and a warm, banana, rum-infused caramel sauce. Enjoy with or without nuts (walnuts or pecans). (Serves 6) www.lifeslittlesweets.com

Bananas Foster Dessert

This Bananas Foster Dessert Recipe is a version of a classic dessert invented in 1951 by a New Orleans chef, Paul Blangé. It combines differing temperatures of cold vanilla ice cream and a warm, banana, rum-infused caramel sauce. Enjoy with or without nuts (walnuts or pecans). (Serves 6) www.lifeslittlesweets.com

This Bananas Foster Dessert Recipe is a version of a classic dessert invented in 1951 by a New Orleans chef, Paul Blangé. It combines differing temperatures of cold vanilla ice cream and a warm, banana, rum-infused caramel sauce. Enjoy with or without nuts (walnuts or pecans). (Serves 6) www.lifeslittlesweets.com

Bananas Foster Dessert

This Bananas Foster Dessert Recipe is a version of a classic dessert invented in 1951 by a New Orleans chef, Paul Blangé. It combines differing temperatures of cold vanilla ice cream and a warm, banana, rum-infused caramel sauce. Enjoy with or without nuts (walnuts or pecans). (Serves 6) www.lifeslittlesweets.com

This Bananas Foster Dessert Recipe is a version of a classic dessert invented in 1951 by a New Orleans chef, Paul Blangé. It combines differing temperatures of cold vanilla ice cream and a warm, banana, rum-infused caramel sauce. Enjoy with or without nuts (walnuts or pecans). (Serves 6) www.lifeslittlesweets.com

Bananas Foster Dessert

This Bananas Foster Dessert Recipe is a version of a classic dessert invented in 1951 by a New Orleans chef, Paul Blangé. It combines differing temperatures of cold vanilla ice cream and a warm, banana, rum-infused caramel sauce. Enjoy with or without nuts (walnuts or pecans). (Serves 6) www.lifeslittlesweets.com

Beer pickled onions make a delicious side to fish and are simple to prepare. Try out Paul Foster's recipe for size

Beer pickled onions

Beer pickled onions make a delicious side to fish and are simple to prepare. Try out Paul Foster's recipe for size

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