I came across these red bananas the other day. They are much more flavorful than the more common yellow bananas. I wanted to do something special with them. I’ve been wanting to make Bananas Foster for a long time and finally got around to it.
In preparation for making the Bananas Foster I made a frozen mango “ice cream” using mango pulp and coconut milk. I simply whisked the two together, added a pinch of xanthan gum and put it in the freezer. Before it froze all the way I took it out of the freezer a couple of times and whisked it again.
Using my stovetop Belgian waffle iron I made whole wheat/buckwheat waffles.
I melted butter and palm jaggery in a skillet. When it was hot and bubbly I mixed in coconut milk. Then I slid in the bananas and toasted chopped hazelnuts.
After cooking the bananas on both sides I sprinkled cinnamon on top, poured in Ancho Chile Liqueur, ignited the alcohol fumes and let them burn off.
This dish turned out to be much simpler to make than I anticipated.