Sauteed Bananas in Caramel Sauce

This is a sweet ending to a perfect dinner. Rich-flavored walnut oil lends an exotic accent. If you want a non-alcoholic version, use apple juice for the rum.

(Make 6 serves)

Amount Per Serving: 146 Calories, 1 g. Protein, 27 g. Carbohydrates, 3 g. Dietary Fiber, 5 g. Fat, 1 g. Saturated Fat, 5 mg. Cholesterol, 25 mg. Sodium

Ingredients

• 4 firm bananas, about 16 oz. total weight
• 1/2 tsp. of canola oil
• 2 Tbsp. of dark rum (If you want a non-alcoholic version, use apple juice)

Ingredients of the sauce

• 3 tsp. of butter
• 3 tsp. of walnut oil
• 3 tsp. of honey
• 2 Tbsp. of firmly packed brown sugar
• 3 Tbsp. of 1% low-fat milk
• 3 tsp. of of dark raisins or golden raisins (sultanas)

Preparation:

• Make caramel sauce first, melt butter in small-size saucepan over medium heat.
• Whisk in walnut oil, honey and sugar. Cook, stirring continuously, for 3 minutes until sugar is dissolved.
• Stir in milk, 1 Tbsp. at a time, and then cook, stirring continuously, for 3 minutes until sauce thickens slightly. Remove from heat and stir in raisins. Set aside and keep warm.
• Peel the bananas and then cut each crosswise into 3 sections. Cut each section in half lengthwise.
• In large-size nonstick frying pan, lightly coat with canola oil and place over medium-high heat.
• Add bananas and saute for 3 minutes or until they begin to golden brown. Transfer into a plate and keep warm.
• Add rum (or apple juice) to the pan, bring to a boil and deglaze the pan, stirring with a wooden spoon to scrape up any browned bits from the bottom of the pan.
• Cook about 30-45 seconds or until reduced by half. Return bananas to the pan to rewarm.
• To serve, place the bananas on a plate. Drizzle with warm sauce and serve immediately.
• Note : Use big bananas. If your bananas are too small or too mushy, they will burn.

Source : MayoClinic

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