Honey fried bananas
1 September 2017 / Posted in Sweets
You want something sweet but don’t want to go through all the effort of making baking a cake? Bananas are grab and go fruits that are a staple in most homes and when caramelised and topped with whipped cream or ice cream they are delicious treats. We’ve served these with coconut cream for a paleo version.
Honey fried bananas
Serves 4
15 ml coconut oil
15 – 30 ml honey
2.5 ml ground cinnamon
3 - 4 bananas, peeled and sliced length-wise
1 tin coconut cream, stiffly beaten
50 – 75 ml walnuts or nuts of your choice, chopped
Method
- Heat an AMC 24 cm Gourmet Dome Fry Pan or 28 cm Chef’s Pan over a medium temperature until the Visiotherm® reaches the first red area.
- Add coconut oil, honey and cinnamon to pan and allow to melt and become saucy.
- Place banana slices in honey sauce. Cook for 2 - 3 minutes until they begin to caramelise and turn golden brown. Flip bananas over and cook for another few minutes, until golden brown. Reduce heat if needed as not burn bananas.
- Remove from pan, serve immediately with lashing of coconut cream and chopped nuts.
Tips & variations:
- Place the coconut cream in the fridge for at least 8 hours or more before whipping. Make sure you use only the coconut solids for whipping.
- Substitute coconut cream with coconut milk.
Cookware we used
