When bananas are cooked they caramelize, quickly turning from a practical fruit to an incredible dessert-worthy confection. Dipping them in a coconut-rum batter before sautéing adds extra texture and interest. These can be served for desert over coconut sorbet and drizzled with a caramel-rum sauce, or for breakfast over pancakes with syrup. If short on time or ingredients, the batter can be skipped entirely and the sliced bananas just thrown on the griddle and sautéed until browned and caramelized.
Makes about 4 small servings
Prep time: 5 minutes
Cook time: 10 minutes
2-3 ripe bananas
2 tablespoons flour (any kind works)
2-3 tablespoons coconut milk
1 tablespoon rum
1-2 teaspoons vanilla extract
a dash each of nutmeg and allspice
1 tablespoon maple syrup or agave nectar
1/3 cup unsweetened shredded coconut
Whisk together all ingredients besides the banana and coconut. Mix in the coconut and transfer to a long, shallow bowl. Slice the bananas lengthwise into about 3 pieces and coat in the batter. Sauté on medium heat on an oiled griddle for about 5 minutes on each side, or until browned and slightly soft.