Prep 38 mins
Cook 7 mins
These bananas look and sound awesome. I couldn't resist posting this recipe even though I haven't tried it as yet. I found this in Eating Well Magazine, February/March 2006. Refrigerator time is from 1-1/2 hours to overnight.
- 1 1⁄2 cups low-fat vanilla yogurt
- 4 bananas, cut in half cross wise then lengthwise
- 3 tablespoons dark brown sugar
- 1⁄2 teaspoon ground cinnamon
- 1 tablespoon dark rum or 1 tablespoon lemon juice
- 1 tablespoon cold butter, cut into small pieces
- 1⁄2 cup whipping cream
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon confectioners' sugar
- cooking spray
- toasted chopped almonds or toasted chopped macadamias or toasted chopped pecans
- Line a sieve or colander with cheesecloth and set over bowl, leaving at least 1/2" clearance from the bottom.
- Spoon in yogurt.
- Cover with plastic wrap and let drain in the refrigerator for at least 1-1/2 hours or overnight.
- About 20 minutes before serving, position rack in top third of oven; preheat to 425°F.
- Coat baking sheet with cooking spray.
- Place bananas, cut sides up, on the baking sheet.
- Sprinkle with brown sugar, cinnamon and rum or lemon juice.
- Dot with butter.
- Roast in the oven 5 minutes.
- Turn on the broiler, brown until the bananas are golden and the sugar is bubbly, about 2 minutes.
- Meanwhile, beat cream, cocoa, and confectioners' sugar, in a large bowl with an electric mixer, scraping down the sides of the bowl, once or twice, until soft peaks form.
- Push the cream to one side; add the drained yogurt and fold into the cream with rubber spatula until blended.
- Drizzle the roasted bananas with any juices accumulated in the pan and serve with a dollop of the chocolate cream.
- Sprinkle with toasted, chopped nuts, if desired.