What an amazing creation chef Paul Blange came up with in New Orleans in 1951. The chef had been challenged to create a new dish using the freshly imported bananas. These bananas were in abundance and were inexpensive to use. Combining rum, slightly softened bananas, brown sugar, and buttery goodness, this dessert quickly became the most requested item on the menu. Today, 35,000lbs of bananas are flamed each year in the world famous restaurant!

Allergen notice: This product may contain nuts or nut oil.