Very ripe bananas are often not good for consumption as is, and if they are not part of a cake, quick bread, or pie, they can be used with caramel. All that is required are very ripe bananas and sugar, whether white or brown (light or dark).
According to 2009 information on the web site banana.com, bananas originated in Malaysia, and from there they traveled to India. The web site also mentions that while Chinese plantations were tending bananas in 200 BCE, the fruit became popular with the Chinese masses only in the 20th century, and that the Americans first tasted the banana in 1876 -- the first to arrive in their country, wrapped in tin foil with eating instructions and sold in Pennsylvania for 10 cents to commemorate the 100th anniversary of the Declaration of Independence. Bananas make a quick and nutritious snack, as evident from their creamy texture and their iron and potassium content, respectively.
Caramel, on the other hand, has earlier origins and was in fact first recorded in the English language in 1725, according to 2009 information on a web site, thenibble.com, a division of a New York-based product innovation company, Lifestyle Direct, Inc, in their article, "Crazy For Caramels: Gourmet Caramel Candy From Top Artisans." The word originated from the Spanish word, “caramelo,” says the web site. However, it referred to burnt sugar, not the candy known and enjoyed in America and Europe. The word is used in this sense in this recipe also, as caramel is in essence burnt sugar.
The delicate and creamy taste and texture of bananas and the darker, slightly bittersweet taste of caramel make these two items a good combination. The use of light brown sugar is recommended, as it is more wholesome than white sugar. This sugar by itself is low in overall calories. These caramel bananas can be topped with light whipped cream, light vanilla ice-cream, or frozen vanilla yogurt if desired. This dessert can be served either warm or cold.
Ingredients & Preparation Tips
- Overly ripe bananas should be used, as less ripe bananas will not taste good, especially for this type of dish.
- Light brown sugar should be chosen over dark brown or white sugar for its more delicate taste and greater nutrition value, respectively.
- If a topping is used, only light whipped cream, light vanilla ice-cream, or vanilla frozen yogurt should be used.
Caramel Bananas
Ingredients:
- 2 overly ripe bananas, mashed
- 1 tablespoon light brown sugar
- A dollop of light whipped cream, such as Reddiwhip or Cool Whip, or a scoop of light vanilla ice-cream or vanilla frozen yogurt as a topping (optional)
Directions:
- Remove bananas from peel. Mash with a fork.
- Heat a non-stick skillet and add the sugar until it melts and turns brown, and thus becomes caramel.
- Add bananas and stir gently until coated with the caramel.
- Remove from heat and serve warm or cold with whipped cream, light vanilla ice-cream, or vanilla frozen yogurt if using topping.
This delicious banana dessert yields 2 servings.
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