Caramelized Bananas With Pecan-Coconut Crunch
Ingredients
For the Pecan-Coconut Crunch:
- 4 tbsp. unsalted butter
- 2 tbsp. honey
- ½ tsp. kosher salt
- ½ cup pecans, chopped
- ¼ cups raw pumpkin seeds
- ¼ cup rolled oats
- ¼ cup large coconut chips or flakes
- 2 tbsp. sesame seeds, flax seeds, chia seeds or any other small seed
For the Bananas:
- ¼ cup plus 2 tbsp. dark brown sugar
- ¼ cup heavy cream
- Pinch of nutmeg
- Pinch of black pepper
- 4 to 5 ripe but firm bananas, peeled and halved lengthwise
- Ice cream, whipped cream or crème fraîche, for serving
Instructions
To prepare the crunchy topping:
- In a large skillet, over medium heat, heat 2 tablespoons butter until melted and foamy; about 3 minutes.
- Add 1 tablespoon honey and the salt; using a spatula, stir to combine.
- Add the pecans, pumpkin seeds, oats and coconut; stir to coat.
- Toast, stirring frequently, until the mixture is golden brown; about 8 minutes, lowering the heat as necessary to keep the mixture from burning.
- Stir in the sesame seeds, or seeds of choice, and remove from heat.
- Move to a shallow bowl and set aside to cool.
To prepare the bananas:
- Set the oven to broil.
- Wipe out the skillet and add the brown sugar, heavy cream, nutmeg, pepper, remaining 2 tablespoons butter and 1 tablespoon honey.
- Stir ingredients and bring to a simmer, over medium heat, until the sugar is dissolved; about 2 minutes.
- Remove the skillet from the heat and place the bananas in the pan, cut-side up.
- Spoon some of the sauce over the top to coat the slices.
- Move the pan to the oven and broil until the caramel sauce is hot and bubbly and the bananas are tender, deep golden and slightly charred in spots; 7 to 10 minutes.
- Remove from oven and allow to sit for at least 5 minutes.
To serve the caramelized bananas with pecan-coconut crunch:
- Spoon a large helping of the ice cream, whipped cream or crème fraîche over the warm bananas, then scatter the pecan-coconut crunch over the top.
- Divide among individual plates or eat directly from the skillet.
