It’s Fried-day! Sorry, I couldn’t resist! You know when your guests think something took you hours but it didn’t? Yep. This recipe. There are two parts to it and each took me ten minutes. I made the caramel sauce the day before for convenience but you can make it first and while it’s cooling make the fried bananas. It’s the perfect summer dessert. Sweet, buttery bananas with gooey caramel sauce and creamy ice cream – sign me up! I added mixed seeds and nuts but you can add almonds, pecans, walnuts – whatever calls your name!
Prep time: 5 minutes Cooking time for bananas and caramel: 20 minutes total Serves: 4
Make the caramel sauce and set aside to cool.
4 bananas, peeled and sliced lengthways, then cut in half
2 tablespoons butter
1 tablespoon brown sugar
Nuts for topping
On medium-low heat, add bananas to the melted butter, sliced-way down, and gently fry, turning as needed, until golden brown on both sides. Sprinkle the sugar over the bananas at the five-minute mark and continue to gently fry. The whole frying process takes a total of ten minutes.
Scoop some ice cream into a bowl, lay the fried bananas over it, drizzle with salted caramel sauce and sprinkle the seeds and nuts if you’re using them. That’s it! Really. That is it!
I don’t believe in wasting, so when I ended up with two overripe bananas and half a bottle of buttermilk, I decided to make muffins. Because I don’t like wasting. Possibly also because I can’t resist them! This recipe is easy and so versatile. You can add cinnamon, pecans or walnuts and adjust it to your liking.
Prep time: <10 minutes Cook time: 15 – 20 minutes Yields: 12 medium muffins
2 large eggs
2 ripe bananas, mashed
100g softened butter
1½ cups flour
½ cup white sugar
½ cup buttermilk
½ teaspoon vanilla paste (or 1 teaspoon vanilla essence/extract)
½ teaspoon salt
½ teaspoon baking powder
½ baking soda
Preheat your oven to 180°C (350°F).
I never sieve sugar unless it’s lumpy so pour the sugar into a mixing bowl and add the softened butter. Beat, using an electric mixer on low, for 20 seconds. Add the eggs, one at a time, beating until fully mixed into the rest of the batter. Add the mashed bananas beat until thoroughly combined. Remember to occasionally scrape down the sides throughout the preparation.
Sieve the flour, salt, baking powder and baking soda into the bowl, add the vanilla and mix well. If you’re adding cinnamon, sprinkle it in now.
Pour in the buttermilk and mix on low until fully combined and smooth. If you’re adding nuts, now is the time to do so and remember to scrape down the sides.
Pour the batter into greased muffin cups and bake for 15 – 20 minutes until golden brown and a toothpick inserted in the middle comes out clear. You can freeze the muffins, serve them at room temperature or heat them up in the microwave for about 10 seconds, cut them in half lengthways and spread some butter over them. Oooooh!