And bananas were an obvious ingredient to spotlight, since New Orleans was a primary port-of-entry for bananas arriving from South America. Famed New Orleans restaurateur Owen Brennen created the scrumptious topping in 1951 to honor his friend Richard Foster, a co-member of the New Orleans Crime Commission. There’s a colorful backstory to the origination of bananas Foster. Top them with the rich, caramelized liquor-based sauce and cooked banana (of course!) and you’ll be serving a breakfast or brunch fit for Mardi Gras or any other occasion. Thicker, with deeper indentations than standard waffles, Belgian waffles capture more of each topping than their American cousin, which makes them perfect for this pairing. It’s a combination worthy of a Bourbon Street parade. By Diane Lasswell / Assistant Director of Kitchen Operations, Quil Ceda Creek CasinoĪ classic favorite meets New Orleans culinary flair with this pairing of Belgian waffles and a decadent topping of bananas Foster, one of the favorite “breakfast-all-day” menu choices in The Kitchen at Quil Ceda Creek Casino.
