Cinnamon Bananas with Peanut Crumble

Name: Cinnamon Bananas with Peanut Crumble
Total time: 25 min
Yield: 4 servings
Ingredients: 4 whole Banana; 20 g Butter; 25 g Brown sugar; 0.5 tsp Ground cinnamon; 2 tbsp Water; 30 g Roasted peanuts; 120 g Plain yogurt; 0.5 tsp Vanilla extract

Warm butter-browned bananas with cinnamon syrup, chopped peanuts and cool yogurt.

25 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Banana4 whole
Butter20 g
Brown sugar25 g
Ground cinnamon0.5 tsp
Water2 tbsp
Roasted peanuts30 g
Plain yogurt120 g
Vanilla extract0.5 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Milk and peanuts.

Method

Prepare the toppings

Coarsely chop the peanuts. Stir the vanilla into the yogurt and keep chilled. Peel four medium ripe but firm bananas and halve lengthways.

Brown the fruit

Melt the butter in a large nonstick frying pan over medium heat. Add the bananas cut-side down in one layer and cook undisturbed for 2–3 minutes until golden. Turn gently and cook for 1 minute more. If needed, use two pans or cook in batches, dividing the butter between them.

Make the cinnamon syrup

Mix the brown sugar, cinnamon and measured water in a cup. Pour carefully around the bananas and let bubble for 1–2 minutes, gently shaking the pan, until lightly syrupy. If cooking in batches, return all the bananas to the pan for this step, overlapping carefully. Avoid stirring the soft fruit.

Serve immediately

Place two banana halves on each dessert plate. Spoon over the cinnamon syrup, add a small spoonful of vanilla yogurt and scatter with the chopped peanuts. Serve while the bananas are warm.

Choose bananas with yellow skins and only a few brown spots; very soft fruit will break up in the pan.

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