Roasted Banana Cream

13 Nov

This morning we woke up to a world of heavy white flakes falling onto the ground. Within an hour of waking, the power line in our back yard went down and we lost electricity. With nothing to be done, besides making a call to the local fire station, we went outside to begin the first snow shoveling of the season. We dug through the buried treasures in the coat closet and found boots, hats, and mittens enough for everyone. The snow just happens to be super wet and heavy, “just right for a snowball fight” says the little one. She enjoyed throwing snow at us while we shoveled. By the time everyone’s cheeks were bright and our noses red the power had been restored. I quickly made hot cocoa for the children and sat down to think up a delightful dessert that would add the finishing touch to this memorable day. Below is the final product. Full of flavorful childhood memories; of a winter wonderland with their family.

This is for you, my sweet children.

  • 5 ripe bananas
  • 1/2 cup sugar, or more to taste
  • 2 TBS dark rum, or more to taste
  • 1/2 tsp pure vanilla extract
  • a pinch of nutmeg
  • 1 1/4 cup heavy whipping cream
  • 2 TBS chopped salted macadamia nuts, for garnish

Pre-heat the oven to 425°. Place 4 bananas on a cookie sheet and bake in their unopened skins until very soft, about 15 minutes. When they cool, peel them and discard the skins. Transfer the bananas to a food process0r and puree them. Add in the sugar, rum, vanilla, and a pinch or two of nutmeg. Process until smooth, about 1 minute.

Divide into six small ramekins, cover tightly with plastic wrap and place into the refrigerator if you’ll serve them later. To serve, slice the remaining banana into rounds and place three on top of each ramekin then sprinkle with the nuts and a dash of nutmeg.


Posted by on November 13, 2010 in Brunch, Desserts, Recipes, Vegetarian


Tags: , , , , , , ,

7 responses to “Roasted Banana Cream

  1. Sabriena

    November 13, 2010 at 1:31 pm

    That looks delicious! Stay warm!

    • Eel

      November 13, 2010 at 1:38 pm

      Thank you sweety!!

  2. PersephonesKitchen

    November 15, 2010 at 7:07 am

    Lovely, lovely, lovely. Great post and super tasty recipe. I like your style, Spiceopolis.

    • Eel

      November 15, 2010 at 9:15 am

      Thank you Persephone’s Kitchen! I’ve been reading you for a while now and really enjoy it!

  3. Charlotte

    November 16, 2010 at 7:58 pm

    I’ve never had anything like this before; good thinking!!! How big were your bananas and how ripe were they (like, were they barely freckled or did they have a tan, as I say?)

    • Eel

      November 17, 2010 at 7:28 am

      The banana’s were a medium size and they were just ripe. Meaning, they still has a tiny bit of green on them. I will try this recipe again with a well ripened banana to see the difference in flavor. I imagine a freckled banana would bring more flavor but may roast quicker too.


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