As my husband and I adore cheese in almost all forms, we often order cheese plates at restaurants. Recently, we sampled a cheese tray that had some sort of roasted banana on it. The banana was served sliced in half lengthwise, still inside its peel. Presented in this form, it had a wonderfully sweet taste and a creamy yet firm texture.
As I was planning this past Monday’s tapas menu, the roasted banana came to mind. I thought it would accompany some baked brie, strawberries, and melba toast quite nicely. However, I wasn’t sure how I would create my own roasted bananas.
Most of the recipes that I found for roasted bananas required using a grill. Being winter in New Hampshire, I had no interest in standing outside in the cold and dark to prepare part of our meal. I decided to try my hand at sauteing the bananas to see if it would produce a similar result.
Happily for my tapas partner and me, it did! As the bananas were pan fried instead of grilled or roasted, they caramelized ever so slightly in the pan. I considered sauteing the bananas until golden brown, but I did not want to lose all of the firmness of the banana. With the sweetness and tenderness of this recipe, I think these bananas could be used as a topping for ice cream also.
- 2 bananas
- 4 tsp. almond liqueur
- Peel bananas.
- Cut in half lengthwise and again widthwise.
- Preheat nonstick frying pan over medium heat.
- Sprinkle cut side of bananas with sugar.
- Place bananas sugar side down in heated pan.
- Cook for 1-2 minutes.
- Flip, and cook for another 1-2 minutes.
- Remove pan from heat, and add liqueur.
- Return pan to heat until liqueur flames.
- Once flame dies, place bananas on a dish, and serve immediately.