100 grams 1/2 cup granulated sugar
4 bananas, peeled and sliced into 1-inch-thick (2.5 cm) coins
30 grams 2 tablespoons unsalted butter
1. Make the dry caramel: Place a small nonstick pan over medium heat. When the pan is hot, sprinkle the sugar in an even layer over the bottom of the pan. Cook, stirring with a wooden spoon, until the sugar is blond in color, 1 to 2 minutes.
2. Caramelize the bananas: Place the bananas in the pan in an even layer. Cook for 1 minute, then flip and cook for 1 minute more, until the bananas are soft but not overly mushy.
3. Deglaze the pan: Add the butter and let it melt, swirling the pan and stirring as it melts to deglaze the pan.*
* Don’t be intimidated—this isn’t deglazing with alcohol like on TV, so you won’t see a giant flambé flame in your kitchen. Here you’re simply deglazing the pan with a bit of liquid—in this case, the moisture in the butter—to help lift the caramelized bananas from the bottom of the pan and prevent them from burning.
4. Transfer the bananas to a large plate, placing them in an even layer, and let cool.*
* Don’t forget all the other good stuff in the pan—scrape any leftover caramel into an airtight container and let it cool, too, then drizzle over ice cream or pour into your coffee.
The caramelized bananas can be stored in an airtight container in the refrigerator for up to 3 days.
› I love these on a simple tart or a chocolate mousse cake
› Leftover caramelized bananas are delicious over yogurt or ice cream