Pistachio and toffee bananas

Pistachio and toffee bananas
  • Serves icon Serves 6
  • Time icon 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
Calories
279kcals
Fat
5g (0.7g saturated)
Protein
3g
Carbohydrates
59g (56.8g sugars)
Salt
Trace salt

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.

delicious. tips

  1. 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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