From the Pantry Butler kitchen
Bananas with Caramel Sauce
Sweet and delicious, this banana dessert will be a hit with the whole family! The recipe makes 12 servings, making it a wonderful choice for social gatherings and holidays. USDA MyPlate Kitchen — Originally named "Ivory Coast Bananas with Caramel Sauce" African American Recipes — Contra Costa County Health Services — Nutrition, Physical Activity, and Food Security Project (public domain), via myplate.food
Ingredients
- 6 large bananas
- 6 tablespoons butter
- 1 cup sugar
- 1/2 cup evaporated skim milk
- 2 teaspoons cornstarch, dissolved in 2 teaspoons water
Method
- Wash hands with soap and water.
- Preheat oven to 400 °F.
- Place unpeeled banana on a baking sheet.
- Prick the skin of each banana several times with the prongs of a fork.
- Cook the bananas for about 8 minutes.
- The skin will turn black.
- Over moderate heat, cook the butter, water, and sugar to a medium brown color (it will look like caramel).
- Remove from heat.
- Combine the milk and cornstarch slurry to the caramel mixture.
- Stir to dissolve.
- Return to the heat and bring to a boil, stirring constantly.
- Remove from heat and cool slightly.
- Serve on top of the bananas that have been peeled and sliced lengthwise.
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