I’ve been bad. Not bad because I used bourbon yet again. Not bad because I want to put this on everything I eat. Not bad because it is so amazingly addictively good. But bad because I’ve made you wait over 2 months for the recipe. How dare I.
Back in November for our first SABH challenge I made a Deconstructed Chocolate Pavlova topped 4 ways. I made it through the Red Wine Pears and the Zabaglione and the Chocolate Pudding posts but then Christmas hit and I neglected to share my favorite topping of them all. So here is it in all it’s sticky, bourbon tinged, caramelized glory!
This recipe is one of the only times I’ll recommend using barely ripe bananas. I have an enormous aversion to them and will go for a banana with brown spots on the peel every time before I ever consume one that has any hint of green. Even the perfect yellow ones still need a day or two of ripening in my opinion! However, in this instance because you are looking for luscious chunks of banana covered in caramel and not banana caramel sauce, the soft ones just won’t do!
Coconut Whipped Cream is the perfect combination with this sauce. My first attempt was… ok. It tasted fantastic, don’t get me wrong, it just never really whipped – well not like the pics I’ve seen! I used the only coconut milk/cream that I could find in Sydney that contains nothing other than ‘Coconut Kernel Extract’ at about 82/100% respectively. It was cold, and settled, and only the thick white cream was scooped off leaving the water in the can…
But the result was more a smoothed out, mashed up version of the scooped cream rather than a light fluffy whipped topping. I suspect it may be that it whips better when it contains a stabilizer/emulsifier… From what I can find, the Thai Kitchen brand seen in the source recipe post has guar gum in it… I may see if I can find one with coconut and guar gum simply to test my theory. Let me know if you have had any luck with different kinds!
You’ve been more than patient, and I see that bottle of bourbon starring at you from the cupboard, so without further ado, heeeeere’s the Bananas!
Caramel Bourbon Bananas
1 large just-ripe banana
1 Tbsp coconut sugar
3 Tbsp water
1-2 tsp bourbon
pinch sea salt
Whipped Coconut Cream and shredded un-sweetened coconut to serve
Slice banana into thick rounds. In a small frying pan over medium-low heat bring water and sugar to a simmer. Stir in bourbon and salt and cook for a minute until sauce just begins to thicken and the alcohol has cooked off. Stir through sliced banana and cook until just heated through – 30 sec or so.
Serve over pancakes, waffles, pavlova, cake, ice cream or anything really. Tell the kids they can’t have any because there is alcohol in it, too bad.
Serves 2 as a topping but if you stand at the stove and eat it out of the pan with a spoon all by yourself I won’t tell anyone.
Whipped Coconut Cream
From Nutty Kitchen
1 can coconut milk
Coconut milk/cream needs to sit for a day or so in the refrigerator for the water to separate from the cream.
Scoop off thick cream, leaving all water in the can. Use water for cooking or drinking. Whip cream with a splash of vanilla until thick.
Serve with anything that would be made better with the addition of whipped cream. It definitely made friends with this Pie…