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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Dreama Richess
[email protected]I love this recipe! The bananas are always perfectly caramelized and the coconut crunch is the perfect topping. I've made this recipe several times and it's always a hit.
Hasti Rezaei
[email protected]These caramelized bananas are a delicious and easy dessert. The bananas are perfectly caramelized and the coconut crunch is the perfect topping.
Abdul rehman yousaf Abdul rehman yousaf
[email protected]I made these bananas for my family and they loved them. The bananas were perfectly caramelized and the coconut crunch was the perfect topping. I will definitely be making this recipe again.
George Samuel
[email protected]This recipe is a great way to use up ripe bananas. The bananas caramelize beautifully and the coconut crunch adds a nice touch of sweetness and crunch.
Jennifer Rivera
[email protected]I love the combination of caramelized bananas and coconut crunch. It's a perfect balance of flavors and textures.
SantaBlus
[email protected]These caramelized bananas are the perfect dessert for any occasion. They're easy to make and they always impress.
Slindelo Nonzuzo
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The bananas are always perfectly caramelized and the coconut crunch is the perfect balance of sweetness and crunch.
Salimah Kiviiri
[email protected]This recipe is so easy to follow and the results are amazing. The bananas are perfectly caramelized and the coconut crunch is the perfect topping.
gacha_girl hampton
[email protected]I made these bananas for a party and they were a huge success. Everyone loved them!
Naresh Shah
[email protected]These caramelized bananas were a hit! The coconut crunch added a nice touch of texture and flavor.