Bananas With Sugar And Creme Fraiche Recipes

GRILLED BANANAS WITH MAPLE CREME FRAICHE

Steps:

• Preheat grill.
• Brush cut side of bananas with oil. Grill until golden brown, about 2 minutes. Turn over and continue grilling until just cooked through.
• Whisk together creme fraiche and maple syrup, place a large dollop in the center of each banana half. Garnish with fresh mint and berries.

BANANAS IN BROWN SUGAR AND RUM

Steps:

• Peel bananas, and carefully cut in half lengthwise.
• In a medium saute pan over medium heat, melt 1 tablespoon butter. Add 2 tablespoons brown sugar, and swirl until dissolved.
• Add 2 bananas, cut side down, and cook for about 2 minutes on each side, turning very carefully.
• Pouring from a measuring cup, with the pan off the heat, add 1/4 cup rum. Stand back from stove, and return pan to heat. Shake the pan, allowing rum to ignite. Let the alcohol burn off, and again shake the pan, to coat the bananas. Cook until glazed and translucent, about 1 minute longer.
• Remove bananas to warm plates, divide sauce between them, and repeat with remaining 2 bananas.
• Garnish each banana with a little dab of creme fraiche or sour cream, and serve immediately.

BANANA PANCAKES WITH PINEAPPLE AND CRèME FRAîCHE

Steps:

• For pineapple marmalade:
• Bring lemon, pineapple, sugar, and 1/2 cup water to a boil in a medium saucepan. Reduce heat and simmer until pineapple and lemon are soft, 35-45 minutes. Let cool completely.
• For whipped crème fraîche:
• Whisk crème fraîche and sugar in a medium bowl until thickened, about 2 minutes.
• For pancakes and assembly:
• Preheat oven to 200°F. Whisk flour, salt, eggs, milk, 4 Tbsp. butter, and 1 cup water in a medium bowl.
• Heat 1/2 tablespoons butter in a medium nonstick skillet over medium-high heat and swirl to coat pan. Pour 1/4 cup batter into pan and place 5-6 banana slices on top. Cook pancake until bottom is golden brown and top looks almost dry, about 2 minutes. Flip and cook until pancake is just set and bananas are golden brown, 1 minute longer. Transfer to a baking sheet; cover loosely with foil and place in oven to keep warm. Repeat with remaining butter, batter, and banana slices, transferring to oven as you work.
• Serve pancakes with pineapple marmalade and whipped crème fraîche.
• DO AHEAD: Marmalade can be made 2 weeks ahead. Cover and chill.

BANANA BREAD FRENCH TOAST WITH CRèME FRAîCHE

Steps:

• Heat oven to 200 degrees (this will be to keep french toast warm later). Cut ends off bread. Cut bread into 3/4-inch-thick slices; cut each slice in half on the diagonal to make triangular pieces. Set aside.
• Mix milk, eggs, vanilla, salt, cinnamon and nutmeg in a shallow dish or pie plate; set aside.
• Heat a large non-stick griddle or skillet over medium heat until hot. Add 1/2 tablespoon oil and butter to the griddle. Gently and quickly dip a couple of slices of the bread into the egg mixture to thoroughly soak both sides with the mixture; carefully transfer each bread slice to the hot pan.
• Cook until nicely golden, about 2 to 3 minutes. Turn each slice; cook second side until golden brown, about 1 to 2 minutes more.
• Transfer to an ovenproof platter; keep warm in the oven cooking remaining bread using the remaining oil and butter as needed.
• Serve with powdered sugar and slices of bananas on top. Add dollops of marmalade and creme fraiche (or sour cream) to the side.

BROWN-SUGAR BANANAS

Steps:

• In a small bowl, whisk together honey, brown sugar, and 2 tablespoons water; set aside. Melt butter in a skillet over medium-high heat. When foam from butter subsides, add bananas in a single layer; cook, flipping once, until dark brown, 7 to 9 minutes total.
• Add reserved honey mixture; cook 45 seconds and serve immediately. Cooled bananas can be refrigerated in an airtight container up to 1 day. Reheat over medium-low before serving.