Sunday, May 26, 2013

Browned Butter Bananas with Toasted Pecans

Prep : 15 minutes      Cook :10 minutes      Total : 25 minutes

1/2              cup powdered sugar
1/2              teaspoon ground cinnamon
           **Dash of ground cardamom**
2                 tablespoons milk 
2                 tablespoons light or dark rum 
1                 teaspoon lemon zest
3                 tablespoons butter 
3                 bananas, cut in half crosswise and lengthwise
1/2              cup pecan halves, toasted
            **Vanilla ice cream (optional) **
1.          Combine first 3 ingredients in a small bowl. Add milk, rum, and lemon zest; stir until smooth. Set aside.
2.         Melt butter in a large skillet over medium-low heat. Cook 5 minutes, swirling pan until butter just starts to turn golden.
3.         Place bananas in butter, cut sides down, and cook 2 minutes. Turn bananas, and cook 1 minute. Divide bananas evenly among 4 serving plates.
4.         Pour reserved powdered sugar mixture into same skillet. Increase heat to medium; cook 2 minutes, stirring frequently. Remove pan from heat; stir in pecan halves. Pour sauce evenly over bananas; top with vanilla ice cream, if desired.
Browning the butter adds a rich, nutty flavor to the sauce, but it's tricky to see in a dark, coated skillet. Use a stainless steel skillet to make sure the butter reaches a golden-brown hue without burning.

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