Skip to content
Saffron Salt Is Back For February | Free Shipping Now At $49
Saffron Salt Is Back For February | Free Shipping Now At $49

Test Kitchen Approved

Saffron Salted Bananas Foster

Recipe By Michael Kimball, Savory Spice Test Kitchen

Yields

4 to 6 servings

Cooking Time

10 Minutes

Recipe By Michael Kimball, Savory Spice Test Kitchen

Caramelized bananas team up with pineapple and saffron salted coconut for a tropical twist on a New Orleans classic.

Serving Suggestions

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.

Ingredients



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)

Savory Spice ingredients in this recipe

  • Saffron Salt

    A customer favorite, this vibrant, floral salt with delicate vanilla notes is packaged in a giftable 1 ounce tin. This heart-shaped tin is pretty e...

    View full details
    New
  • Pure Tahitian Vanilla Extract

    Tahitian extract pairs particularly well with fruit-based foods, or when its subtle floral notes can shine. As with all our vanilla extracts, this ...

    View full details

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.