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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Cinnamon-Roasted Banana Sundae

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Cinnamon-Roasted Banana Sundae Empty Cinnamon-Roasted Banana Sundae

    Post by Lobo Tue 12 Jan 2016, 10:26 pm

    Cinnamon-Roasted Banana Sundae Img14l
    Cinnamon-Roasted Banana Sundae
    Cinnamon-Roasted Banana Sundae Translucent
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    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Servings: 6
    Roasting bananas enhances their sweetness and softens their texture. While the bananas are roasting, the heavy cream and the banana juices meld into a thick sauce. Be sure to choose bananas that are just ripe; overripe bananas will turn mushy.






    • 1

    Ingredients:


    • 6 firm yet ripe bananas, peeled
    • 1/4 tsp. ground cinnamon
    • 1/4 tsp. ground nutmeg
    • 1 to 2 Tbs. sugar
    • 2 Tbs. heavy cream


    For the chocolate sauce:


    • 12 oz. (375 g) semisweet chocolate, chopped
    • 2 oz. (60 g) unsweetened chocolate, chopped
    • 1 1/2 cups (12 fl. oz./375 ml) heavy cream
    • 1 Tbs. vanilla extract, plus more as needed

    • 1 1/2 qt. (1.5 l) cinnamon or vanilla ice cream

    Directions:

    Preheat an oven to 375°F (190°C).

    Arrange the bananas in a single layer in a small baking dish. Lightly dust them with the cinnamon, nutmeg and sugar. Drizzle with the cream.

    Roast until the bananas have softened but still hold their shape and the reduced cream forms a bubbly sauce, about 30 minutes.

    Meanwhile, make the chocolate sauce: In a large heatproof bowl set over (but not touching) simmering water in a saucepan, melt the chocolates together. Pour in the cream in a steady stream, whisking constantly until well incorporated. The chocolate may “seize,” or become lumpy, briefly, but just continue to whisk until the sauce becomes smooth. Stir in the vanilla and keep warm.

    When the bananas are ready, arrange them on warmed individual plates and drizzle the sauce from the pan over the top. Top each with a scoop of ice cream and drizzle with some of the warm chocolate sauce. Serve immediately, passing the remaining hot chocolate sauce at the table. Serves 6.

    Adapted from Williams-Sonoma Year-Round Roasting (Weldon Owen, 2011)

      Current date/time is Thu 28 Mar 2024, 3:34 pm