Saffron Salted Bananas Foster
Recipe by Michael Kimball, Savory Spice Test Kitchen
Baking
30-Minute Meals
Caramelized bananas team up with pineapple and saffron salted coconut for a tropical twist on a New Orleans classic.
Serves
4 to 6 servings
Cooking Time
10 minutes
Ingredients
Saffron Salt
1 Tsp. Saffron Salt*
Pure Tahitian Vanilla Extract
1 tsp. Pure Tahitian Vanilla Extract
1/2 cup fine shredded unsweetened coconut
4 Tbsp. unsalted butter
1/4 cup dark brown sugar
3/4 cup fresh cubed pineapple or canned pineapple chunks, well-drained
3 slightly green bananas, peeled and cut in half crosswise, then halved lengthwise
1/8 cup rum (1/4 cup to flambé)
Directions
In a small bowl, combine Saffron Salt, Tahitian Vanilla Extract, and shredded coconut and set aside. In a large skillet over medium heat, melt butter and add dark brown sugar, stirring to dissolve. Add pineapple and stir for 2 to 3 min., or until pineapple begins to soften. Add bananas, laying them cut-side down and creating a single layer in bottom of skillet with pineapple. Stir gently, coating each piece of fruit in caramel sauce. After 3 to 4 min., when the bananas have softened and the caramel is bubbling, pour rum over the entire skillet and reduce slightly before serving, 1 to 2 min. Alternatively, flambe** by adding 1/4 cup rum to skillet and igniting with a lighter held just above the edge. Let the alcohol finish burning before serving over ice cream and topping generously with the saffron coconut mixture.
Recipe Notes
*Saffron Salt is a limited-time offer during February. Missed out? Look out for it next year in-store and online!
**Before flambeing, ensure flammables have been removed from the area surrounding your skillet, long sleeves have been rolled up, and exhaust fans have been turned off.
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