Monday, May 3, 2010

Sautéed Bananas

Sauteed Bananas

Ninety-percent of the time I make pancakes, it's for the bananas. Warm, slightly caramelized bananas. I can't think of any other time I eat warm bananas and I have no idea why because they are delicious. Well, actually I get warm bananas every Christmas Eve when my father makes Bananas Foster. In fact, this dish reminds me a lot of that, but (I assume) much healthier. I had it last week when I was visiting them in Illinois and made them dinner from one of my mother's Moosewood cookbooks (or Moosehead, as my father repeatedly called it). The sidebar suggested I serve this for dessert after the curried chickpeas and coconut rice I had chosen. Since then, I've made it three more times.

It's. Good.

The recipe is incredibly fast, simple (as in under 5 minutes), and healthy, yet tastes like something much richer. It's great served on top of vanilla ice cream or on its own with a dollop of whipped cream. Or eat it straight out of the pan like I just did. In your pajamas. I won't judge.

Sautéed Bananas
Adapted Moosewood Cookbook (I can't remember which one it was)

2 bananas, sliced
1 tbsp butter*
1/2 tsp cinnamon
2 tbsp frozen orange juice concentrate
1 tbsp orange liqueur such as Grand Marnier (optional)

*I'm sure you could easily veganize this and use Earth Balance instead, but I haven't done it myself.

Melt the butter in a small pan over medium heat. Add the cinnamon and stir until incorporated. Add the orange juice concentrate and stir until melted. Stir in the liqueur, if desired. Add in the banana slices, stir until coated, and cook for about 30 seconds. Serve immediately.

Makes 4 servings.

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