Ripe bananas are perfect for the following recipes: Bananas Flambé and the Banana Halva. I also love freezing them for Vegan Ice Cream Recipes, Smoothie Bowls and more!
2 tbsps Butter
3 tbsps Unrefined Cane or Brown sugar
1/2 Vanilla Bean, split lengthwise
1/4 cup Brandy
3 Bananas, peeled, halved lengthwise and crosswise
1/2 cup Rum
*Optional- 1 scoop Vanilla Ice Cream
- Melt the butter and add the sugar, orange zest and vanilla bean in a large sauté pan over medium heat. Let the sugar caramelize, about 5 minutes. Take off the heat and stir in the brandy, orange juice and a pinch of salt.
- Add back to the pan over medium heat, add the sliced bananas and cook until glazed and golden, 1 to 2 minutes. Remove from the heat and add to the plates.
- Optional step- Add the rum to the pan and return to medium heat. Warm for a few seconds without stirring, then carefully tilt the pan so the rum ignites.
- Once cooked, remove the orange zest and spoon the sauce over the bananas. Garnish with ice cream and the glazed orange zest if desired.
Choco Chai Halva with Pistachios
Makes enough for 2-4 people
1 tbsp Coconut Oil or neutral oil of choice
4 Bananas, peeled
1 tbsp Sugar
1 tsp S&W Choco Chai Seasoning
1 tbsp Pistachios, salt roasted *Substitute nut of choice if desired
Instructions: In a bowl add the bananas and mash. Place a sauté pan on medium-high heat, add the oil and then the banana mash. Fry, mixing with a metal or wooden spoon occasionally, for about 5-6 minutes. Set heat to medium and continue to cook for another 10 miutes or until the puré has a pudding like texture. Set heat to low, add the sugar and S&W Choco Chai seasoning and mix well. Cook for another 2 minutes or until the sugar has dissolved. Add the pistachios and form little round cakes and enjoy immediately or add to a bowl, cover with plastic wrap and refrigerate until you are ready to eat.