foodI think I have a new favourite cooked fruit dessert. It’s easy to prepare, healthier than a lot of other desserts, plus it’s gluten-free and dairy-free. Not to mention that it tastes good.
Last week, among the six of us at Friday night dinner, there was a new mix of food restrictions. An interesting challenge for me, because I like trying new recipes, and I like to make food that everyone at my table can eat. My dinners are usually low in gluten and lactose, but this time I also had to avoid alcohol, and there was a possibility that one person would be restricted to soft foods.
I thought of sautéed bananas right away, but the recipe for Bananas Flambé that I’ve made in the past (from Bonnie Stern’s Simply HeartSmart Cooking) calls for rum.
I felt I was on the right track when I found a YouTube video for Betty’s Luscious Fried Bananas. It looked wonderful, but I wanted to tone down the richness and the sweetness.
I substituted coconut oil for butter, increased the number of bananas, decreased the ratio of sugar to bananas, and added a couple of spices. It still turned out delicious and sweet. There was a small amount left over, and we enjoyed it two days later.
My one caveat – I find there’s a big variation in taste among different coconut oils, so use one you like. When I started to sauté the bananas, I thought the coconut oil might overpower the banana flavour. I decided that if I sprinkled toasted coconut on top, the flavour would seem more intentional. Everyone seemed to like it.
We ate the dessert on its own, but it would also be great as a warm topping for ice cream or plain cake.
Here’s the (non-)recipe. No amounts needed, and you can play with the spicing. It’s quick enough to prepare last-minute.
Frances’ Fried Bananas (inspired by Betty)
unsweetened flaked coconut (optional)
coconut oil (enough to coat the bottom of the pan, plus a little more)
ripe, but not over-ripe, bananas (I used 6)
lemon juice
brown sugar (I used 2 or 3 tablespoons)
cinnamon to taste
nutmeg to taste
sea salt
1. If using flaked coconut, toast in non-stick pan on low heat until coconut starts to turn brown. Set aside.
2. Cut bananas in diagonal slices.
3. Heat coconut oil in large frying pan on medium heat.
4. Add bananas, and sprinkle with a bit of lemon juice, brown sugar, cinnamon, nutmeg, and a bit of sea salt.
5. Saute, reducing heat, and stirring carefully, until cooked but not too soft.
6. Sprinkle with toasted coconut, if you like.
Enjoy!
franceskraft 