Roasted Bananas with Bourbon Caramel Sauce

This recipe is a great one to have in your repertoire for an impromptu dinner party; it packs a flavorful punch and you’re likely to have most of the ingredients on hand. There is something very elegant about its simplicity. When bananas are roasted their sugars caramelize making a natural caramel and the flesh develops a lovely cakey texture. The deep rich favorers are the perfect ending to a fall’s feast. Serves 6

Roasted Whole Bananas

6 bananas, pealed
1 Tbsp. vegetable oil
½ tsp. cinnamon
¼ cup brown sugar
1 tsp. vanilla

Bourbon Caramel Sauce

½ cup brown sugar
¼ cup dark corn syrup
¼ cup bourbon
¼ cup heavy cream
2 tbsp. butter

Preheat oven to 350. Grease an oven proof skillet with the vegetable oil and arrange the bananas in the pan with a little room between them. Sprinkle the bananas with cinnamon, brown sugar and vanilla. Roast the bananas in the oven for 15 minutes or until you see nice caramelization.

Transfer the roasted bananas to a platter using a spatula. Don’t worry if they break apart, you can arrange them anyway you would like. In the pan there should be some lovely congealed banana drippings that have caramelized with the brown sugar. These drippings are the beginnings of your caramel sauce. Now over medium heat on the stove top add the brown sugar, corn syrup and bourbon to pan. Stir and let the mixture come to a boil. Once the mixture has reduced and the sugar has caramelized into a dark amber whisk in the heavy cream and butter. Pour the caramel sauce over the bananas and top with whipped cream or ice cream. Enjoy…

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