Equipment
* optional
Ingredients
Main
- 4 bananas, ripe but firm
- 50 g dark brown sugar
- 30 ml fresh lemon juice
- 30 g unsalted butter, melted
- 2 g ground cinnamon
Nutrition (per serving)
Method
Preheat the broiler to high (approximately 260C/500F) and position an oven rack about 15 centimeters from the heat source. Line a baking sheet with aluminum foil for easy cleanup.
Using a paring knife, peel the bananas and slice them in half lengthwise. Arrange them cut-side up on the prepared baking sheet.
In a small mixing bowl, vigorously whisk together the melted butter, fresh lemon juice, dark brown sugar, and ground cinnamon until it forms a thick, uniform glaze.
Using a pastry brush or a small spoon, generously coat the exposed cut surfaces of the banana halves with the brown sugar and lemon glaze.
Place the baking sheet under the broiler. Broil for 3 to 5 minutes, keeping the oven door slightly ajar and watching constantly, until the sugar glaze is vigorously bubbling and deeply caramelized.
Remove the baking sheet from the oven and let the bananas rest for 1 minute before serving to allow the caramel to set slightly.
Chef's Notes
- The acidity of the lemon juice is crucial here; it cuts through the rich sweetness of the dark brown sugar and bananas, preventing the dessert from becoming cloying.
- For the best texture, choose bananas that are just ripe. If they are heavily freckled or soft, they will disintegrate under the intense heat of the broiler.
- If you want an adult twist for the holidays, splash a teaspoon of dark rum or bourbon into the glaze before brushing it onto the fruit.
- Serve these warm directly from the oven, ideally with a scoop of premium vanilla bean ice cream or a dollop of cold mascarpone cheese to contrast the heat.
