Caramelized Bananas And Cream - Great as a topping or on their own!
One of the quickest, easiest desserts I've ever had the pleasure to make has been caramelized bananas. With a prep time of under five minutes and a cook time even lower, turning a simple bananas into a hot, sweet treat is something you'll be tempted to do almost every night!
Using a stove top, some sugar and spices, and a sugary liquid, you can turn order bananas into an exotic treat. This recipe can be enjoyed on its own or be turned into a delicious, saucy topping for another dessert. In fact, this article was originally going to be part of how I made the frosting for my personal agave cakes, but it was too good not to share on its own!
- 3 Semi-ripe bananas, The less ripe your bananas, the better! The cooking process needs them to be firm.
- 1 tablespoon butter, Avoid margarine unless you absolutely need to use it.
- 3/4 teaspoon ground cinnamon, I like a big cinnamon flavor. You can use less if that's your preference.
- 1/4 cup dark rum, Can easily be replaced with orange juice or grapefruit juice. The natural sugar content is the key!
- 2 teaspoons brown sugar, Can substitute with white table sugar, but not recommended!
- 1 cup heavy cream, For the whipped cream!
- 1 teaspoon vanilla extract, Also for the whipped cream!
- 2 tablespoons confectioners sugar, Powdered sugar just works better for whipped cream. Table sugar is an option but it gets gritty.
Caramelized Bananas Instructions
- Peel your bananas. Cut them into small, coin sized pieces about 1/2 inch.
- Heat up a skillet to medium-high heat. Throw on your butter and let it melt. Once the butter is completely melted, add all of your bananas to the skillet.
- Sprinkle on sugar and cinnamon as desired. Let cook for about 45 seconds.
- Add your dark rum. You may get a tiny flare up of fire but most likely you'll just get a lot of smoke that will quickly dissipate.
- Flip your bananas as best you can. Let cook for another 60 seconds. Remove bananas from heat.
- Serve immediately! Add cold whipped cream or vanilla ice cream if you like making good things better. I do. decision's yours, though.
Whipped Cream Instructions
I like to add some whipped cream to cool this hot dessert down. You can buy home made, but where's the fun in that? I like to make it sweet and a little bit thick, but you can adjust the sweetness as you see fit. This whipped cream is also suitable as a frosting for cakes and cupcakes.
- Add whipped cream to a bowl.
- Mix in confectioner's sugar and vanilla. I like my whipped cream to be very sweet with a noticeable vanilla taste but you can adjust these to fit your taste. Experiment!
- If you have an electric mixer, put that on medium and mix until the cream is thick and begins to peak. Otherwise, grab a whisk and beat it. This will take a long time. Your arm will probably start to hurt. You will wonder if it is actually working. It is. Keep doing it. Watch TV. Think about your life. Wonder where you can get an electric mixer for cheap. Keep beating it. You're almost done.
If you're wondering what it means when someone says whipped cream has "peaked", imagine you have a bowl of whipped cream in front of you. You take a spoon, place it directly in the middle, and pull it upwards. Does it create a little cowlick-esque tower of cream as you pull it out? Than your whipped cream has peaked.
Thanks for reading! Please let me know what you thought of you the recipe, and if you made it yourself, let me know how it turned out!