Red Bananas Foster with Marshmallow and Spice Cake

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Preparation info

  • Yield:

    16

    servings
    • Difficulty

      Medium

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

First off, this is not a recipe for traditional Bananas Foster, but it shares some of the same elements and was inspired by the original. The true Bananas Foster was invented in New Orleans at Brennan’s Restaurant in the 1950s. It was named for a regular patron, Richard Foster, whom one would have to assume was quite fond of the preparation. The original dish was (and still is) prepared tableside by the waiter or captain and is most often made for two or more persons. Directions to make the classic version follow this recipe. I added gingerbread spice cake to my banana creation both for contrasting texture and flavor and to reflect the spiciness of New Orleans cuisine. This presentation is also plated in the kitchen, as few restaurants today are able to offer tableside service. The red bananas are a good choice because they are smaller than yellow bananas and fit the plate better, the color is pleasing, and they add an unusual touch; the more common type could certainly be substituted. The color of the flesh of a red banana is actually a deeper yellow than that of a yellow banana. The red and yellow classifications refer to the skin rather than the flesh.