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Test Kitchen Approved

Saffron Salted Bananas Foster

Recipe By Michael Kimball, Savory Spice Test Kitchen

Prep Time

0 Hours 0 Minutes

Cooking Time

0 Hours 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

Serve immediately over ice cream. Try with Saffron Salted Coconut Milk Ice Cream or Chicharron Salted Macadamia Ice Cream.

Recipe Notes

*Saffron Salt is a limited-time offer during February. Missed out? Look out for it next year in-store and online!

**Before flambéing, 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 Tsp. Saffron Salt*


0.5 cups fine shredded unsweetened coconut

4 Tbsp. butter

0.25 cups dark brown sugar

0.75 cups fresh cubed pineapple or canned pineapple chunks, well-drained

3 slightly green bananas, peeled and cut in half crosswise, then halved lengthwise

0.125 cups rum (1/4 cup to flambé)

Savory Spice ingredients in this recipe

  • 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 ...

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Directions

Mix Saffron Salt, Tahitian Vanilla Extract, and shredded coconut in a small bowl and set aside. Melt butter in a large skillet over medium heat and add dark brown sugar, mixing to dissolve. Add pineapple to skillet 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, flambé** 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.