Prep 15 mins
Cook 10 mins
A North African inspired twist on Bananas Foster. The addition of cardamom and lime juice makes this special.
- 1⁄4 cup unsalted butter
- 4 bananas, halved lengthwise, then crosswise
- 1⁄4 cup packed light brown sugar
- 1⁄2 cup heavy cream
- 1 pinch ground cardamom
- 3⁄4 teaspoon fresh lime juice
- 2 tablespoons pecans, chopped, toasted
- vanilla ice cream
- Heat 2 tablespoons butter in a large heavy skillet over moderately high heat until foam subsides, sauté bananas, cut sides down first, turning over once, until golden, 1 1/2 to 2 minutes total.
- Transfer evenly with a slotted spatula to 4 dessert bowls.
- Melt remaining 2 tablespoons butter in skillet over moderate heat, add brown sugar, cream, and cardamom. Simmer, stirring occasionally, until sauce is slightly thickened, about 2 minutes.
- Remove from heat, stir in lime juice and toasted pecans.
- Scoop ice cream into dessert bowls on top of bananas, spoon the sauce over the top of ice cream.
I love the sweetness and the tanginess of the lime in these. I did use the whole lime. Had for breakfast tucked inside delish delicate Orange Oat and Flax Bran Muffins. Thanks!
If you haven't tried this yet, Nick's Mom, you have to! It's wonderful! I used margarine, but I did use the heavy cream. Next time I might see if half cream and half milk would taste the same, of half-and-half. I had 4 small bananas that just barely fit in my large skillet. I made these for breakfast, so instead of ice cream, we used non-fat plain yogurt. I even sprinkled some granola on mine. My picky DD had it with just the bananas and cream and liked it (even with the pecans). Thanks!
Such a simple recipe with such delicious results. The cardamom in the sauce was wonderful - adding a hint of spice that was 'just' there but in a big way. Used walnuts as pecans are unavailable and served with ice cream as suggested. The whole family licked their bowls clean and wanted more! A keeper.