Hello There Friends, Today I’m going to show you how I made one of the most classical desserts at my Restaurant! It may be different from how other people make Bananas Foster, but don’t let this discourage you from trying this recipe! It is a super easy dish to make and I hope you try it! Let me know what you think in the comments below.
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan:
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❤️ Zester:
❤️ Scraper / Chopper:
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41 Comments
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😂 don't be a don don!!!
Hi Chef i would Love to go to your Restaurant!!! Please give us the address❤❤❤❤❤❤🎉🎉🎉🎉🎉🎉
i used half of the orange juice…it was just right. cant imagine if used all the orange juice 😊
Wow, I could rub that all over my body!!
My life changed forever when I learned that monkeys are more proficient than humans at opening bananas because they twist the opposite end of the banana to the end we typically break off.
I can’t stop making this
Chef always cooks for 3 and is in a rush to get off the camera at the end of the videos every time so the other 2 can eat with him. So funny
Another winner! Can’t wait to make this!😊
I remember eating them at Brennan's. And if you are old enough to remember…we ate dinner at the Blue Room with Nelson Eddy as the headliner….. I was a teen then… but yeah, that makes me that old.
I really loved , I have already prepared, and is so easy delicious 🤤 😋. Many thanks 🙏
Chef, What I’d the pan ?
Bananas Foster. My favorite. I like it more on pancakes. Good looking dessert. Soft bananas, I use for banana bread. I think DQ here, should make a sundae like that. I would buy it.
My ex worked for Owen Brennans in Memphis, he was the sous chef when it opened. My god that man made me such glorious food – too bad he turned out to be a total asshole
We love your job mr. Jean Pierre!
Finna make this tonight
sexiiiiiiiiiii !!! ❣🤣🤩❣
Chef Jean-Pierre, I love watching and listening to you cooking. You're a tonic.
you are peeling it from the wrong end 🙂
How did the banana "foster" get its name? 🤔
A 'child could' not make it. Come clean.
After making this, I did something kind of cool: I used it in a Banana Split. It was insanely good. Probably insanely fattening too. But I didn't care.
Small thing, but I love how in the beginning you say "we're gonna make it together"
Just fot fun (and ease of opening) a banana, sort of pinch the the other end and than peel a section. Tssyhe rest is easy.
Never heard of this dessert 🍨
Chef what was the banana thing you put in there with the captains rum I did not understand what you said please let me know thank you😊
Sexsy desort;)))I👏👏
I like anything you said
I like anything you cook 👏👏👏
Amazing taste
Hold the booooozza!
Here is a joke how detail a good chef I’m a bad chef. The answer a good chef Is the size of his stomach he is willing to eat his mistakes
This looks delicious, im definitely going to have to give it a try! But Chef, youre peeling your bananas backwards! Pinch and pull the bananas "butt" to peel it
Chef Jean Pierre, I make this sinful dessert, and yes it is so easy to make and 😊! ❤Thank you. Helene
Also, if you ever decide to not use Grand Marnier Vanilla Vodka is good, Chambord's great, all kinds of cool and interesting banana ________ combination you could use.
Huh. Well, a lof of restaurants DON'T do it a lot of different ways, your way is pretty much the basic standard of how it is traditionally done. BF is a great desert but was never much of a fan of the Orange nor did I get how orange and bananas 'Went' together. Take out the Orange and it's much better and sweeter. Brown Sugar and Bananas are fantastic in unison. Also, just for future reference, you peeled the banana wrong. You peel from the other end- like All Primates do. Give the butt end a slight pinch to open and grab a peel end and pull down. It's way easier and you won't mush the thing like you might do with the stem being used as the peel opening. Though they taste sweetest when almost half brown, they don't hold up to cooking, so I always say about halfway between not ripe and so ripe it wouldn't be edible. Maybe 1/4 of the thing covered in spots.
This looks like a delicious way to make this dessert! I've made this using coconut oil, cinnamon, nutmeg, a clove, and here's the magic ingredient: Ginger! The ginger adds a really nice spicy flavor to the sweetness of the banana. It's an interesting variation of this dish. 😋
I really cannot stand the taste of rum (when I was a child I got into a chocolate english rum cake and got sick and that imprinted on me). What would work to replace the rum in this dish? Bourbon maybe?
New Orleanian here. The original recipe was created at Brennan’s. I think flambees are dangerous and a waste of good booze! Chef, that looks Soooooo Good!
You're awesome Chef! I am a chef of 20 years and I am learning many new skills and tricks from your channel like the flour sift trick ❤
U know I always have leftover bananas before I order new food for the week. I wind up throwing the bananas out. I never knew what to do with the bananas. Now I know.
That is not how to open a banana – you simply pich it at the other end and can pull the peels easily, instead of cracking and breaking the stem part risking pulping the fruit inside.
I had this in the famous restaurant in New Orleans on the early 80s. I missed this!!it's the best…
Found you yesterday ❤