On Fridays in our house it was previously reserved for family film evenings, and Dessert was always a team performance between me and my son. But nowadays we can rarely enjoy this sweet ritual together. When my son’s football training is canceled, I celebrate secretly because it means that I can spend time in the kitchen with him.
Last week when the training was derived, I was thrilled – we could finally have a real family evening again. Dessert was not planned in advance, so we had to come up with a little easier. None of us wanted to bake or wait for something to cool off, so we had to become inventive. I discovered a pint vanilla bean ice cream in the freezer and a few bananas on the counter, and so this beautiful dessert was created with two ingredients.
The key to this could not be more integrated to halve the bananas in the longitudinal direction, whereby the shell is still switched on. The peeling helps the bananas to hold together during the roast and to transmit it much more easily to transfer them from the baking sheet to their plate.
Tips for perfect caramelized bananas
- Choose the right bananas: The bananas should be firm and yellow without brown spots. Avoid overripe or mushy bananas because you seep and collapse under the broiler.
- Observe closely: The roast times vary depending on the intensity of your oven. Stay nearby and frequently check to avoid burning.
- If you have a flashlight, use it: While your oven’s broiler works well for this recipe, this is the perfect opportunity to use it. Do not hold the torch too close to the sugar and move it in small circles to caramel the sugar evenly.
Simply recipes / Ciara Kehoe
How I can make my caramelized bananas
For four portions you need:
- 4 ripe, solid bananas
- 8 teaspoons of granulated sugar
- Vanilla ice cream, optional
- Chopped pistachios, optional
Imagine your oven shelf about 6 inches from the broiler and heat the broiler. Place a baking sheet with aluminum foil – you will be happy that you have done it, because when hardened sugar is on this sheet, it is difficult to tear down.
When you work individually, keep each banana stable and then carefully cut it through the peeling and the meat in half in half so that you have two long half. I keep the banana on the head – with the curve that stands against the cutting board – so that it doesn’t wobble when I cut it.
Carefully separate each half and place the cut side on the prepared baking sheet, leave a small place between each piece. Sprinkle 1 teaspoon of granulated sugar evenly over every half of the banana.
Place the baking sheet under the grill. Fry until the sugar is bubbling and becomes golden, 5 to 7 minutes. If necessary, turn the baking sheet once or twice to caramel the banana. Remove the baking sheet from the oven immediately.
Let the bananas cool slightly before serving warm in your peelings with ice cream, if desired.
These bananas are best enjoyed immediately after roasting. If you have leftovers, store them up to 1 day in an airtight container in the fridge. You don’t have to warm them up – they are also great, cold.
Simply recipes / Ciara Kehoe
Operate suggestions
There are so many ways to enjoy these caramelized bananas. We love them with vanilla bean ice cream and a sprinkle with crushed pistachios – the contrast of warm, cold and crispy is perfect. Here are more fun ideas and flavor combinations that you should examine:
- Enjoy with ice: In addition to vanilla ice cream, we love these bananas with chocolate, coffee or dulce de leche. So many taste combinations! The warmth of the bananas with the cold, creamy ice is nice. Also add a few nuts and a Maraschino cherry to get Retro Banana Split Vibes!
- Stir in the oatmeal: Add them to your oat bowl for a sweet breakfast upgrade. You can throw in some berries and also add a dash of peanut butter.
- Make a yogurt parfait: Cover these bananas with simple or vanilla yogurt and with berries, nut butter or some muesli. So good.
Simply recipes / Ciara Kehoe
