Skip to content
Buy $100, Get $100 Is Back! Our Biggest Deal of the Year Ends Tonight
Buy $100, Get $100 Is Back! Our Biggest Deal of the Year Ends Tonight

Test Kitchen Approved

Saffron Salted Bananas Foster

Saffron Salted Bananas Foster

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

    Saffron Salt is only available in February. Come back next year! A customer favorite, this vibrant, floral salt with delicate vanilla notes is pack...

    View full details
    Sold out
  • Pure Tahitian Vanilla Extract

    Pure Tahitian Vanilla Extract is a fruity & floral flavored vanilla extract, which makes it the best pure vanilla extract to use with fruits or...

    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.