Pistachio and toffee bananas
- August 2004
- 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.
- Dairy-free recipes
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- 5g (0.7g saturated)
- 59g (56.8g sugars)
- Trace salt
- 6 small bananas, called bananitos or apple-bananas
- 200g caster sugar
- 50g shelled pistachios, chopped
- 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.
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.
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