A delicious new spin on an old idea.
Ingredients
- 6 small bananas, called bananitos or apple-bananas
- 200g caster sugar
- 50g shelled pistachios, chopped
Method
- 1. Peel the bananas and push a wooden lolly stick lengthways into each one.
- 2. 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.
- 3. 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.
Nutritional info
Per serving: 279kcals, 5g fat (0.7g saturated), 3g protein, 59g carbs, 56.8g sugar, trace salt
Chef's tip
A simple spin on the old promenade classic, toffee-apples. 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.
Wine Recommendation
Try an Australian dessert wine here – a botrytised Riesling or Semillon is perfect.