Bananas in Butterscotch Sauce
Over a year ago
4,588 views
Ingredients
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
Another amazingly quick recipe! Really hits the spot! Cooked this last night for a dinner party and went down a storm! Kids can cook this too.
Method
-
1
1. Thickly slice the bananas at an angle and put them in a bowl with the lemon juice, toss to coat to prevent going brown.
2. Put the butter, sugar and surup in a large frying pan and heat until melted, mix together.
3. Stir in the bananas and cook over a gentle heat until the bananas are just soft, about 10 minutes depending how firm they are to start with. Stir regularly to keep coated in the sauce and to ensure not sticking.
Spoon into glass dishes and serve with scoops of icecream on top.
Chef's Tips
Don't overcook the bananas as they will go mushy. Just need to keep a little 'bite' to them. Buy the best vanilla ice cream you can - Cornish is great with it, it has a lovely creamy flavour. The icecream helps to balance the sweetness of the sauce.
Comments (0)