Tuesday, December 31, 2013

Hotel Fried Bananas

We've been traveling for the holidays.  I like to stay in hotels that have some cooking facilities, at least a microwave, because it's easier (and cheaper) than restaurants when traveling with food allergies.  The hotel we happen to be staying in at the moment has a very small kitchenette with two small burners.  It did come with pans and utensils, which made things a bit easier. 

The kids were clambering for dessert, but what can you do with no oven and allergies to wheat and eggs?  And I didn't want to buy a lot of ingredients, most of which I wouldn't use before we had to leave.

I did have two bananas left from the small bunch that I got when getting groceries for the stay.  Hm, skillet, bananas...  Ding, ding ding!  Inspiration.  Fried bananas.

I took a little help from breakfast, with a couple of pats of butter, a bit of brown sugar and a few walnuts.

This really is pretty simple. First melt the butter.

Then slice the bananas into the pan.  The great thing about bananas is that they are soft enough to cut with a butter knife.

Cook the bananas until they're softened and warmed, then add the brown sugar and walnuts and stir until the brown sugar is melted and the bananas are glazed. 

Note:  If you happen to be cooking this in a hotel and use brown sugar from breakfast, don't keep it in the fridge; it loses moisture and clumps.  Ask me how I know.

Finally, plate them and top with whipped cream.

Don't leave the whipped cream out where kids can help themselves. Otherwise you might end up with a plate of fried bananas like this:

Would you like a little fried banana with your whipped cream?

Hotel Fried Bananas

2 large bananas
2 tablespoons butter (or 2 pats)
2 tablespoons brown sugar (more or less)
A few chopped walnuts
Whipped cream

Melt butter in a small saucepan.  Slice bananas into saucepan.  Sauté until the bananas start to soften and caramelize.  Add brown sugar and walnuts.  Gently fold until bananas are glazed with brown sugar.  Divide among four small dessert plates, and top with whipped cream.

This would also be good with coconut oil and toasted coconut (which would also make it vegan).  It would also be good over ice cream or non-dairy frozen dessert.