Olivia Potts

Hot, cold, sweet, salty, boozy, spiced: Bananas Foster has everything

Illustration: Natasha Lawson

I’m a sucker for a challenge. I absolutely cannot resist a little competition. Throw down a gauntlet, and I am compelled to pick it up.

That’s probably one of the reasons that I love bananas Foster so much: it owes its existence to a challenge. In the 1950s, New Orleans was a major port of entry for bananas shipped from Latin America.

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Olivia Potts
Written by
Olivia Potts
Olivia Potts is a former criminal barrister who retrained as a pastry chef. She co-hosts The Spectator’s Table Talk podcast and writes Spectator Life's The Vintage Chef column. A chef and food writer, she was winner of the Fortnum and Mason's debut food book award in 2020 for her memoir A Half Baked Idea.

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