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 recipe #252666. 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.