Carmelized Bananas with Chocolate Drizzle

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Whole fruit plus some heat intensifies the sweetness enough to call it dessert. Watch what bananas do under the broiler with a few flavors added.

This is a compilation of 3 or 4 recipes that I discovered in various places, including an original from my friend Holly. This version uses the cooking technique “reduction” in the oven. It rocks.

Preparation time: 15 minutes Makes 3 servings

Ingredients: 
2 tablespoons butter
2 tablespoons sucanat
2 tablespoons mirin or rum
1½ teaspoons vanilla extract, divided
1/8 teaspoon nutmeg
2 bananas

chocolate drizzle:
1 tablespoon warm water
3 teaspoons organic cocoa powder
3-5 tablespoons sucanat
2 teaspoons arrowroot dissolved in 1 tablespoon water
1 teaspoon vanilla

Instructions: 
Preheat broiler.
Peel bananas and cut lengthwise.
Heat butter, sucanat, mirin, 1 teaspoon of vanilla and nutmeg in a small saucepan until melted. Stir to blend.
Place banana halves in a lightly oiled baking dish, cut side down. Pour glaze over bananas and broil until sugar bubbles and bananas are lightly browned (about 3-5 minutes). Watch carefully. Don’t let the bananas get mushy.
Pour water, cocoa, and sucanat into a small saucepan; whisk over medium to high heat until dissolved. Add arrowroot slurry and whisk until mixture thickens. If it is not thickening, the heat is not high enough.
Remove from heat, add remaining 1/2 teaspoon of vanilla, stir, and drizzle over bananas.
Serve immediately! The hot bananas don’t hold for long.

Nutritional Information: 

Per Serving:
331 calories
2.88g protein
8.20g fat
10 mg sodium
60.58g carbohydrate
5.37g fiber
41.14 sugar

Submitted By: 
Cookus Interruptus
Cookus Interruptus is a site devoted to educate viewers about how to prepare high-quality wholesome food within the context of busy family life. They welcome dialogue on their blog and video recipes about how to achieve this.
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