Caramel bananas

Caramel bananas

By
From
At Home with Ben
Serves
4
Photographer
Mark Roper

This recipe comes from the time I used to stay with my friend Tom and his family in Yorkshire. His mother knocked this sauce up for us one night, using a mixture of nuts. I think pecans are good but you can use whichever nuts you prefer.

To serve, pour the caramel bananas over vanilla ice-cream or whatever you like.

I wasn't sure whether to put this recipe for caramel bananas in the breakfast or dessert chapter, as I can easily eat them both in the morning with pancakes and after dinner with ice-cream.

Ingredients

Quantity Ingredient
1/2 cup brown sugar
1/2 cup pecans
50g butter
4 ripe bananas, sliced
pinch salt
1/4 cup cream

Method

  1. Melt the brown sugar in a large frying pan until it starts to bubble. Add the pecans and toss to coat in the sugar. Cook until the nuts start to toast and smell lovely.
  2. Add the butter, combine with the nuts and cook until the butter foams.
  3. Add the slices of banana to the pan and cook until they caramelise. Season with a pinch of salt. Pour in the cream and bring to the boil. Remove from the heat and allow to cool slightly before serving.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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