Caramelized Bananas With Frozen Yogurt And Pecans Recipes

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CARAMELIZED BANANA SLICES WITH TOASTED PECANS AND FROZEN YOGURT



Caramelized Banana Slices with Toasted Pecans and Frozen Yogurt image

Categories     Dairy     Fruit     Nut     Dessert     Low Fat     Vegetarian     Quick & Easy     Banana     Pecan     Winter     Low Cholesterol     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 6

1/2 cup sugar
2 tablespoons water
2 tablespoons fresh lemon juice
2 large bananas, peeled, cut into 1/3-inch-thick slices
1 pint fat-free vanilla frozen yogurt
1/4 cup pecan halves, toasted

Steps:

  • Combine first 3 ingredients in medium skillet. Stir over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of skillet with wet pastry brush and swirling skillet, about 7 minutes. Remove from heat. Add banana slices and stir gently to coat with caramel. Cool 5 minutes.
  • Divide caramelized bananas among 4 shallow bowls. Top with scoop of frozen yogurt. Sprinkle with pecans and serve immediately.

CARAMELIZED BANANA WITH WHIPPED YOGURT



Caramelized Banana with Whipped Yogurt image

Provided by Donal Skehan

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 9

25 grams (1 ounce) seeds
25 grams (1 ounce) pecans, roughly chopped
25 grams (1 ounce) almonds
3 tablespoons maple syrup
4 small bananas, peeled and sliced in half lengthways
2 tablespoons light brown sugar
1 tablespoon butter
200 grams (7 ounces) Greek yogurt
1 vanilla pod, seeds removed

Steps:

  • Bash the sesame seeds, pecans and almonds in a pestle and mortar and add to a frying pan over a medium-high heat and stir until toasted for 1 minute or so. Add 2 tablespoons maple syrup and stir to coat the nuts. Allow to cook for another minute.
  • While the granola is toasting in the pan toss the bananas in the sugar and place onto another frying pan along with the butter. Fry for a minute on either side until caramelised and golden.
  • In a medium bowl whisk the Greek yogurt with the remaining tablespoon of maple syrup and the seeds from the vanilla pod. Stir until fully incorporated.
  • Spoon the yogurt into the base of a bowl, top with two banana slices per portion followed by the granola.

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