Monday, August 08, 2011

Luscious Carmelized Bananas

This is a lovely way to add a little zing to bananas that you are going to use as toppings... for oats or other hot cereals, waffles, pancakes, toast, or even icecream or yogurt.

The Captain's favorite flavor is carmel, so this is a natural for our house.  You can easily double or triple these ingredients, as required.  The trick is to be patient, as it does take several minutes for the sugar to carmelize and cook the bananas... but so worth the wait!

Carmelized Bananas
Makes 2 servings
  • 1 medium banana
  • 1-1/2 Tbs white sugar
  1. Place the sugar in a shallow bowl. 
  2. Remove the peel from the banana and discard. Slice the banana into half-inch chunks and place in the sugar in the bowl.  Stir the banana pieces to coat them all with the sugar.
  3. Coat a saute pan with non-stick spray and set it over medium heat.
  4. Add the contents of the bowl to the pan and make sure each banana piece is laying flat on one sliced side.  After a couple of minutes, the sugar will start to melt and bubble.
  5. When the sugar is turning golden, turn the banana slices over to cook the second side.
  6. Remove from heat when they have turned a carmel brown color.

Do not turn the heat up higher to shorten the cooking time as the sugar may burn. 
Soak the saute pan in water for easier cleanup.

Per serving of 1/2 banana.
Weight Watchers P+ = 3.
Calories 91g; Protein 1g; Carbohydrate 23g; Fat 0g; Fibre 1g.

Combine banana chunks with sugar in a shallow bowl, coating every chunk with sugar.

Place the bananas and sugar in a saute pan coated with non-stick spray, over medium heat.

The sugar will start to melt and bubble after a few minutes.

Bananas will start to turn a lovely golden color as as they cook.

And then they become carmel-colored when they are ready.  Remove from heat so the sugar does not burn.

On top of The Captain's morning oats.

With a bit of Almond Breeze to top it all off.

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