In 1951 the dessert called Banana’s Foster was created by a chef named Paul Blangé. It was at the request of Owen Brennan, the owner of the world renowned Brennan’s Restaurant in New Orleans, LA. The dish was named after Richard Foster, a friend of Owen Brennan’s. At the time, New Orleans was the major port for bananas in the U.S. Owen challenged his head chef to come up with a new dessert using bananas as a way to promote the fruit. That is how Banana’s Foster was born.
This fine dessert contains rum that is set on fire before serving, which I’m sure back in the day provided lots of entertainment in restaurants. The waiter prepares the dish in front of you at your table and then lights the rum on fire causing a huge flame to rise from the plate before it is served. It’s New Orleans, we’re all about entertainment! This is my version of Banana’s Foster in a pie crust…….minus the rum and flames!
The ingredients are simple, and you probably have most of them already! All you need is some bananas, brown sugar, cinnamon, chopped nuts, eggs and refrigerated pie crust.
Slice the bananas, mix them with the brown sugar and cinnamon and set aside in a bowl.
Using a 4″ cookie cutter, cut 12 circles out of the refrigerated pie crust.
Place 6 circles of pie crust onto a parchment lined baking sheet and using a pastry brush, coat the outer rim with egg wash. Place a scoop of bananas in the center of the pie crust and sprinkle with chopped nuts.
Now it’s time to place the crust on top of the mini pie. Brush the inner rim of the pie crust with egg wash so that it will “stick” to the bottom pie crust.Seal the edges with the tongs of a fork and then brush the entire pie with egg wash. Cut a little slit in the top to allow steam to escape while it’s baking.
Bake them at 375° for about 20-25 minutes or until the crust turns light golden brown.
Serve warm with vanilla ice cream and extra chopped nuts. I love this version of Banana’s Foster, it’s quick, easy and very yummy!Print
- 2 refrigerated pie crusts
- 2 medium bananas, sliced
- 1/4 cup light brown sugar
- 1 tsp cinnamon
- 1/2 cup pecans, chopped (optional)
- 1 egg, beaten
- Preheat oven to 375° and line a baking sheet with parchment paper
- In a medium bowl, combine the banana, brown sugar and cinnamon. Toss to coat the bananas and set aside
- Cut twelve 4″ circles out of the pie crust and lay six of them on the parchment paper
- Brush the outer rim of the pie crust with egg wash
- Place a scoop of bananas in the middle of the pie crust and sprinkle with chopped pecans (optional)
- Brush egg wash to the underside rim of remaining pie crust and place on top of the filling
- Using the tongs of a fork, press the edges to seal the pies
- Brush the entire outside of the pie with egg wash and cut a slit on top of each pie to allow steam to escape while baking
- Bake for 20-25 minutes or until the crust is light golden brown
- Serve warm with vanilla ice cream