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


YIELD
6 servings

TIME
Cook: 10 min


INGREDIENTS
  • 1 tsp. Saffron Salt*
  • 1 tsp. Pure Tahitian Vanilla Extract
  • 1/2 cup fine shredded unsweetened coconut
  • 4 Tbsp. 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 flambĂ©)

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NOTES

*Saffron Salt is a limited time offer for February 2019.

**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. 

 



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 2-3 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 carmel sauce. After 3-4 min., when the bananas have softened and the carmel is bubbling, pour rum over the entire skillet and reduce slightly before serving, 1-2 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. 



SERVING SUGGESTIONS

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

THANKS TO
Savory Spice Test Kitchen

NUTRITION
Gluten-Free
Nut-Free
Vegetarian



ITEMS IN THIS RECIPE

5
3oz  
$9.95

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