This creation of Brennan’s is not only widely served around New Orleans, but in upscale restaurants almost everywhere in the world I’ve traveled. It was developed because the Brennans had close friends in the banana business. They asked the restaurant’s first chef, Paul Blangé, to come up with something. Boy, did he ever! Although the dessert is classically prepared and flamed at the table, there’s no reason it can’t be done without the show.