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Prep Time: 3 Minutes Cook Time: 8 Minutes |
Ready In: 11 Minutes Servings: 4 |
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I don't recall where I got this recipe. It is a favorite in my home plus I make it for my consumers (at work) with very ripe bananas and no sugar so it's okay for the diabetics. All the amounts are varied depending on what you have and what you want. Use green bananas for a more savory side dish. Or use greener bananas and more brown sugar for a sweet treat. Very ripe bananas don't need much cooking nor much brown sugar. This is good as a side dish, over ice cream, on pancakes, under whipped cream, with basmati rice, let your imagination wander....enjoy! You could even vary the size of banana pieces to suit your recipe. Ingredients:
2 tablespoons butter |
2 -4 bananas, of similar ripeness |
2 -4 tablespoons brown sugar, depending, see description |
1 tablespoon curry powder (to taste) |
Directions:
1. In heavy skillet, such as cast iron, melt butter over medium to medium high heat.
2. Add bananas cut or broken into 2 pieces.
3. Cook 2 to 4 minutes.
4. Carefully turn.
5. Sprinkle with brown sugar and curry powder.
6. Cook 2 to 4 minutes.
7. The bananas should be soft and warmed through, and there should be a sauce in the bottom.
8. **Don't overcrowd the pan; you need to be able to turn the banana pieces without mashing them.**.
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