Most people find themselves with a banana or two lingering in the fruit bowl at the end of the week, beginning to speckle and turn brown and sweet. I like to slice them, then fry them in brown sugar and cinnamon to spoon over porridge or sandwich between brown bread with honey, sea salt and butter (childhood nostalgia!). There’s a small window of opportunity with ripe bananas – you have to catch them at the right time before they go too far. If they do go a bit too brown, you can use them in a banana loaf or bread – I like to mash mine and bake them into cookies, too. But my favourite way to eat bananas is baked with a good glug of rum or whisky until caramelised (opposite). Bananas pair so well with a dash of booze, and, when baked, are reminiscent of the gooey bananas you eat around a campfire. Serve them with ice cream, too – they work especially well with salted caramel flavour.
Boozy baked caramelised bananas
SERVES 4 PREP 10 mins
COOK 20 mins EASY V
6 ripe bananas, peeled and sliced in half lengthways
2 tbsp dark brown soft sugar
2 tbsp maple syrup
この記事は BBC Good Food UK の March 2021 版に掲載されています。
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この記事は BBC Good Food UK の March 2021 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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