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Pistachio and toffee bananas

Name: Pistachio and toffee bananas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 6 small bananas, called bananitos or apple-bananas; 200g caster sugar; 50g shelled pistachios, chopped

Published: 31 Jul 04
Updated: 18 Mar 24

A delicious spin on the old promenade classic; toffee-apples. This would also work well with chopped peanuts or hazelnuts.

If some of your bananas are over-ripe, use them in this tasty banana bread recipe.

Easy
August 2004

Test kitchen approved

Serves 6
Hands on time 25 mins, plus setting

A delicious spin on the old promenade classic; toffee-apples. This would also work well with chopped peanuts or hazelnuts.

If some of your bananas are over-ripe, use them in this tasty banana bread recipe.

Nutrition: per serving

Calories: 279kcals
Fat: 5g (0.7g saturated)
Protein: 3g
Carbohydrates: 59g (56.8g sugars)
Salt: Trace salt

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Ingredients

6 small bananas, called bananitos or apple-bananas
200g caster sugar
50g shelled pistachios, chopped

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Method

Peel the bananas and push a wooden lolly stick lengthways into each one.
To make the caramel, put the caster sugar in a medium, deep saucepan with 4 tablespoons of water and heat gently, stirring until the sugar dissolves. Raise the heat and bubble rapidly to make a clear, golden caramel. Immediately remove the pan from the heat and allow the bubbles to subside.
Meanwhile, line a baking sheet with non-stick baking paper. Taking each banana, hold the tip of the stick and carefully dip the banana in the caramel – tilt the pan to get a good coating. Hold each over a plate in case it drips, and scatter with some chopped pistachios. Set aside on the baking sheet to set briefly. Eat within 1 hour, before the caramel becomes too sticky.

Recipe from August 2004 Issue

Nutrition

Nutrition: per serving

Calories: 279kcals
Fat: 5g (0.7g saturated)
Protein: 3g
Carbohydrates: 59g (56.8g sugars)
Salt: Trace salt

delicious. tips

If you have time, skin the pistachios so that the wonderful green of the nut is not obscured by the brown husks – just place them in a bowl, cover with hot water, leave for a minute, drain and rub off the skins with a clean towel.