Bananas are one of the fruits I always have in the house. We seem to go through an awful lot of them whether it’s cooking porridge in the morning, eating one as a snack or using them for making bread; they rarely have time to go over-ripe but even if they do there are so many recipes you can use them in.
Occasionally, I will quickly fry some for dessert. They take no time at all to cook and will keep in a warm oven (covered) whilst the main course is eaten.
A knob of butter, coconut oil or olive oil
A spoonful of honey or coconut sugar
A pinch of cinnamon (optional)
A few raisins
A splash of brandy
Cut bananas into two or three pieces, depending on size.
Heat butter or oil in a fry pan and add honey or coconut sugar, cinnamon and bananas.
Fry gently for a few minutes, shaking the pan so the bananas keep rolling over and cooking on all sides. You will find that the sugar and butter/oil will caramalize and become sticky.
Add a splash of brandy and the raisins stirring carefully so as not to break the bananas.
Put a couple of spoonfuls of live yoghurt into the bottom of a dish and pile the bananas on top. Drizzle with the sauce from the pan. Enjoy.