05 January 2008

Pure Heaven

[Eaten in 35 seconds, the same amount of time it takes for WAC students to decimate a tray of General Tso's Chicken.]

Here's to eating your dessert before dinner. Or, in this case, instead of dinner. At least I didn't need to feel too badly: 2/3 of this was fruit!

Baked Bananas with Toffee Sauce

(recipe from The Best Ever Three & Four Ingredient Cookbook)

Things pilfered from the pantry:

4 large bananas

5 tablespoons light brown sugar

5 tablespoons heavy cream

5 tablespoons water

1 scoop vanilla ice cream

[Bananas, post-baking.]

  1. Bake unpeeled bananas at 350OF for 20-25 minutes, or just until skin is totally blackened.
  2. Over burner, dissolve brown sugar in water completely. Add cream, boil, and cook 10-15 minutes, or until sauce is thickened and even in color.
    Remove from heat and let stand at least 5 minutes before use, to allow it to become tacky.
  3. Cool bananas for 5-10 minutes. Split bananas lengthways with a very sharp knife. Take care, the insides will be very mushy/runny and the skin will be tough, a very sharp knife will help to pierce the skin quickly and without malforming the flesh.
  4. Serve with ice cream and drizzle toffee sauce over top.


1 comment:

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