This is an idea I plucked from cecinestpasungateau. I like the fact that Chef Christophe kept the skin on the banana. Brilliant! I just don’t like cooked bananas usually because of the way they look: frumpy!
This one looks elegant, don’t you think? Plus you can make it in 5 minutes or so.
INGREDIENTS: For 2 servings
- 3 tablespoons of brown sugar
- 1 teaspoon of honey
- 1 stick of cinnamon (optional)
- 1 anise star (optional), one clove
- 1/2 vanilla stick or a teaspoon of vanilla extract
- 1 orange, juiced
- 1/2 lime, juiced
- 1/4 cup pineapple juice (optional)
- a half jigger of dark rum (I used Grand Marnier, that’s all I had)
- 3 tablespoons of dark raisins (I used cranberries, out of raisins)
- 1 thick banana, cut in half lengthwise, skin still ON.
METHOD:
- Place the brown sugar and honey and cinnamon stick and star anise and vanilla stick (or seeds) and stir over medium heat until it bubbles.
- Pour the orange and lime and pineapple juice and stir continuously. Add the raisins and cook for a minute or so, until the caramel is a bit thicker.
- Add the bananas and place them flesh side down on the caramel. Cook for a few minutes.
- When the sauce bubbles big giant bubbles, remove from the heat.
- Scoop out the flesh and enjoy!
24 Comments
Wow! That’s BRILLIANT, to keep the skin to hold the shape…that sure looks like a stunner!
Wow!!! This is really cool… looks great:)
Gosh!That looks sinfully delicious!!Yummmm
OMG, that looks amazing. So sophisticated and elegant. I love bananas, too, but agree that they can look frumpy when cooked. Well put. My contribution would likely be amaretto liquer. That’s my fave flavoring liquer.
wow thats really delicious…..Lovely clicks
I love what you did with the banana. I never thought one could eat the skin.
I agree, often cooked bananas look like the ones I throw in the freezer for banana bread…all battered & bruised. This dessert is posh, elegant and I want it on my plate.
a great idea!!!
I love that you just called cooked bananas frumpy. Made my morning.
These are anything BUT frumpy however. The perfect dessert.
Also, I don’t know if you’re interested but that lamb kabouli woudl be an excellent submission to my Regional Recipes: Middle East event! Let me know if you want it to be included.
Hi Tobias! You don’t eat the skin )in principle, unless you want to!) you scoop out the flesh from the half-banana on your plate!
wow now that looks like the best way to eat a banana!
That IS brilliant, and you’re right it looks elegant. But somehow cute at the same time.
A grand idea!! What a fab dessert!! I also love the presentation of it all!
Yummie all the way!!
What a simple and elegant treat,
Delicious… Thanks joumana or sharing
Wow, this is gorgeous! Keeping the skin on is a fantastic idea…I never would have thought of that!
Got to admit, not a big fan of cooked banana, but this does look very good, and great in presentation ! Just some gr8 vanilla gelato to go with it :p
the image is outstanding. it would make a nice card. maybe you should get a company to print high quality blank cards of some of your creations. your cards would sell like ….i was going to say hotcakes, but I’d have to say manoushi….
WOW,definitely looks like a 5 star dessert
I love bananas baked in their skins. I prefer Grand Marnier over Rum any day! This recipes sounds so good!
dear joumana, i have been off the internet radar for a bit- switching jobs, so a bit busy, but now i am back! i have to catch up on all my reading of wonderful blogs, including yours- so i thought i would start with the sweet, beautiful one. i love the way the banana has been sliced, it’s an easy dessert and quick, too. grand marnier….mmmmm! x shayma
I have several recipes for this type of desert but I don’t think any are as beautiful or elegant as yours.
Your recipes look just great and really tasty. Thank you for this beautiful and delighted time I spent through your blog.
Oh, I love the sculptural look of this dessert – even though I don’t like bananas
Love this one….I make it without rum…..can eat it everyday….