Post by ann on Feb 25, 2007 21:50:34 GMT 2
Sautéed Bananas With Spiced Yogurt Topping
Makes 4 servings
This is best made with firm yellow bananas. They should not be green or they won't have full flavor, and they shouldn't be speckled with brown or they'll be too soft.
Ingredients:
Topping
2/3 cup light vanilla yogurt
Pinch of ground cinnamon
Pinch of ground ginger
Pinch of ground nutmeg
Bananas
4 small ripe bananas
1 tablesthingy unsalted butter
1 tablesthingy dark brown sugar
2 tablesthingys orange juice
Instructions:
To make the topping:
In a small bowl, mix the yogurt, cinnamon, ginger, and nutmeg.
To make the bananas:
Peel the bananas and cut them in half crosswise and then lengthwise to make 16 pieces. Cut out any brown spots.
Melt the butter in a large nonstick skillet over medium heat. Add the bananas cut side down and cook without turning for 3 to 4 minutes, or until golden. Turn, sprinkle with the brown sugar, and cook for 1 minute. Drizzle the orange juice into the pan and over the bananas. Cook, shaking the pan to mix the orange juice with the pan drippings, for 1 to 2 minutes more, until the bananas are lightly browned on the underside.
With a spatula, remove the bananas from the pan, placing 4 pieces each on 4 dessert plates. Sthingy the pan juices over and top each with some of the spiced yogurt. Serve right away.
Cheers Ann
Makes 4 servings
This is best made with firm yellow bananas. They should not be green or they won't have full flavor, and they shouldn't be speckled with brown or they'll be too soft.
Ingredients:
Topping
2/3 cup light vanilla yogurt
Pinch of ground cinnamon
Pinch of ground ginger
Pinch of ground nutmeg
Bananas
4 small ripe bananas
1 tablesthingy unsalted butter
1 tablesthingy dark brown sugar
2 tablesthingys orange juice
Instructions:
To make the topping:
In a small bowl, mix the yogurt, cinnamon, ginger, and nutmeg.
To make the bananas:
Peel the bananas and cut them in half crosswise and then lengthwise to make 16 pieces. Cut out any brown spots.
Melt the butter in a large nonstick skillet over medium heat. Add the bananas cut side down and cook without turning for 3 to 4 minutes, or until golden. Turn, sprinkle with the brown sugar, and cook for 1 minute. Drizzle the orange juice into the pan and over the bananas. Cook, shaking the pan to mix the orange juice with the pan drippings, for 1 to 2 minutes more, until the bananas are lightly browned on the underside.
With a spatula, remove the bananas from the pan, placing 4 pieces each on 4 dessert plates. Sthingy the pan juices over and top each with some of the spiced yogurt. Serve right away.
Cheers Ann
