Caramel Bananas
2 min readThe Chinese are crazy about caramel—so am I. For a fabulous taste sensation, serve with vanilla soy ice cream.
MAKES 6 LARGE OR 12 SMALL SERVINGS
1⁄2 cup packed dark brown sugar
1⁄2 cup granulated white sugar
1⁄3 cup light corn syrup
1⁄3 cup water
1⁄4 teaspoon salt
6 ripe yet firm medium bananas, peeled and quartered crosswise
Chopped crystallized ginger or chopped roasted peanuts, for garnish (optional)
In a small heavy-bottomed, deep-sided skillet (about 7 inches in diameter), combine the sugars, corn syrup, water, and salt. Bring to a boil over medium heat, stirring occasionally until the sugar is dissolved. Boil without stirring until reduced to 1 cup, 4 to 5 minutes. Remove from heat. Let cool to room temperature. (At this point, mixture can be refrigerated, covered, several days before returning to room temperature and proceeding with the recipe. If using as a dip, keep chilled, as mixture will be thicker.) To serve individually: Divide bananas equally among 6 serving bowls or deep-welled serving plates and top with equal amounts of the caramel. Sprinkle with the ginger or peanuts, if using. Serve at once. To serve as a dip: In a small bowl, add the chilled caramel and place in the center of a serving platter. Surround with the bananas and serve at once, with the optional garnishes offered separately.
{PER SERVING} Calories 318 • Protein 1g • Total Fat 1g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 82g • Dietary Fiber 3g • Sodium 103mg {VARIATIONS}
To make Caramel Apples, replace the bananas with 6 medium or 4 large Fuji or other crisp red apples, unpeeled, cut into eighths. Prepare as directed in the recipe. Garnish with toasted sesame seeds, or other suggested garnishes, if desired. If serving as a dip, rub the cut apple sections with fresh lemon juice to prevent discoloration before serving, if desired.
