This dessert falls into the minimum time, maximum effect bucket as far as I am concerned, so it’s perfect for those last minute dinner parties. Add a dollop of thick yogurt or ice cream and tada, you’re done in 5 minutes.
But there’s more. It ticks the gluten and processed sugar free boxes I live by (most of the time). It’s lightening quick to prepare, delicious, pretty and let’s face it, there is just something fancy and decadent about caramelizing anything. This is especially true of bananas, their essence really come out best this way. Oh and though this might not sound so glam, it’s an absolutely amazing way of using up overripe ones without making yet another cake or muffin batter.
Ingredients
- 2 medium bananas, sliced in 2 lengthwise
- 2 tbsp butter
- 3 tbsp coconut sugar
- Juice of half an orange
- 1 tsp orange zest
- 1/2 tsp vanilla essence
- 1 small shot glass of aged rhum or Grand Marnier (optional)
Instructions
- Place sugar, butter and vanilla into a heavy-bottomed skillet over medium heat. Stir well with a wooden spoon until it becomes smooth and saucy, about 30 minutes
- Add orange juice, vanilla and zest and keep stirring for 30 seconds.
- Place bananas face-side down and cook for 1-2 minutes. Flip them over and cook for another minute or so. At this point, if you wanted to add a little shot of Grand Marnier or aged rhum and flambe, you could.
- Carefully place on serving dish, spooning extra caramel on top.
- Serve with a side of ice cream or thick yogurt
