As if bananas needed to get any better. This caramelised banana takes it to a whole new level and is a great way to use up those old squishy bananas you forgot about.
We moved out of the city recently and while I did my best to cook up all the perishable foods, I didn’t realise just how ripe the bananas were. Add in a few days of moving muddleness – not knowing where anything is and feeling out of place. The bananas were well and truly ready for the compost. At this point, cooking is about the only saviour of a well past its day mushy banana. Most people opt for banana bread or similar. I wanted to see whether I could make a quick breakfast topping using these nana’s and have it taste OK.
Enter ‘the caramelised banana’. While this recipe isn’t anything new or inventive, that’s not really the point of this whole blog anyway, it’s to point out how the ordinary can make something extraordinary.
Usually there’s a bit of sugar involved to help this caramelisation process, but I’m feeding a baby and he’s not having any sugar for as long as I can get away with it.
This recipe is 2 ingredients and that’s why I love it so much. Bananas and ghee. That’s it. Combine that with heat and your breakfast is ready before you know it.
Serves: as a porridge topper for 1 persons breakfast
1 tablespoon ghee
Heat pan on a medium heat and add ghee to melt.
Remove banana skin.
Slice banana in half lengthways and in half width ways, so you have 4 chunks of banana.
You can chop into ‘diced’ chunks if you like, I don’t bother so I save time flipping little chunks of banana.
Place in the pan and cook until caramelised (dark, not burnt). It will smell amazing. This will take not long at all, maybe 3 minutes. But it’s not about that timing, use your eyes and your nose to determine when it’s done.
Flip banana and cook the other side.
Store: in the fridge for the week or in the freezer for up to 6 months.
Fun porridge toppers
Do you love porridge? Here are some other porridge recipes for you to try:
More breakfast inspiration
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