CARAMELIZED BANANA SLICES WITH TOASTED PECANS AND FROZEN YOGURT
Categories Dairy Fruit Nut Dessert Low Fat Vegetarian Quick & Easy Banana Pecan Winter Low Cholesterol Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Combine first 3 ingredients in medium skillet. Stir over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of skillet with wet pastry brush and swirling skillet, about 7 minutes. Remove from heat. Add banana slices and stir gently to coat with caramel. Cool 5 minutes.
- Divide caramelized bananas among 4 shallow bowls. Top with scoop of frozen yogurt. Sprinkle with pecans and serve immediately.
CARAMELIZED BANANA WITH WHIPPED YOGURT
Steps:
- Bash the sesame seeds, pecans and almonds in a pestle and mortar and add to a frying pan over a medium-high heat and stir until toasted for 1 minute or so. Add 2 tablespoons maple syrup and stir to coat the nuts. Allow to cook for another minute.
- While the granola is toasting in the pan toss the bananas in the sugar and place onto another frying pan along with the butter. Fry for a minute on either side until caramelised and golden.
- In a medium bowl whisk the Greek yogurt with the remaining tablespoon of maple syrup and the seeds from the vanilla pod. Stir until fully incorporated.
- Spoon the yogurt into the base of a bowl, top with two banana slices per portion followed by the granola.
CARAMELIZED BANANAS WITH PECAN-COCONUT CRUNCH
This cozy dessert comes together quickly and fills the kitchen with a sweet, buttery aroma. The textures play well together: The spiced caramel is silky but robust, the bananas tender, and the pecan-and-coconut topping crunchy and crisp. Pick ripe but firm bananas so they'll maintain their shape after cooking. (The bananas should be yellow with no black spots; green bananas won't work.) Broil them until sizzling, then allow the bubbling caramel to cool and thicken a bit before serving. Devoured directly out of the skillet, or spooned into individual servings, these caramelized bananas are a lovely way to end a meal. Top with a scoop of ice cream for a cool contrast to the warm dessert.
Provided by Yewande Komolafe
Categories snack, ice creams and sorbets, dessert
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the crunchy topping: In a large skillet, heat 2 tablespoons butter over medium until melted and foamy, about 3 minutes. Add 1 tablespoon honey and the salt; using a spatula, stir to combine. Add the pecans, pumpkin seeds, oats and coconut and stir to coat. Toast, stirring frequently, until the mixture is golden brown, about 8 minutes, lowering the heat as necessary to keep the mixture from burning. Stir in the sesame seeds and remove from heat. Move to a shallow bowl and set aside to cool. (You should have about 1 1/2 cups.)
- Prepare the bananas: Set the oven to broil. Wipe out the skillet and add the brown sugar, heavy cream, nutmeg, pepper, remaining 2 tablespoons butter and 1 tablespoon honey. Stir ingredients and bring to a simmer over medium heat until the sugar is dissolved, about 2 minutes.
- Remove the skillet from the heat and place the bananas in the pan, cut-side up. Spoon some of the sauce over the top to coat the slices. Move the pan to the oven and broil until the caramel sauce is hot and bubbly and the bananas are tender, deep golden and slightly charred in spots, 7 to 10 minutes. Remove from oven and allow to sit for at least 5 minutes.
- Spoon a large helping of the ice cream, whipped cream or crème fraîche over the warm bananas, then scatter the pecan-coconut crunch over the top. Divide among individual plates or eat directly from the skillet.
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