Tired of our tasteless bananas picked while green for export, we decided to take matters into our own hands. The result, we think, is surprisingly reminiscent of those bursting with sweetness we gorge on in India and Sri Lanka. Ours have the added sticky tang magic that comes from heating butter and lemon.
Small knob of butter, approx. 2 tsp
2 bananas, sliced into lengthways – we do strips
1 dsp agave, maple syrup or honey
1/2 lemon, juice of
- Set butter to heat in a frying pan on a high heat.
- Add banana, lemon juice and agave and fry till soft in the middle and sticky and charred on the outside. Roughly 3 minutes on the first side and 2 on the second.
- Keeps for 3 days in the fridge.
Serve with yoghurt or creme fraiche, on top of porridge or even with bacon. Anywhere you’d use bananas basically. They’re also delicious mixed into creme fraiche with a dash of vanilla extract as a banana cream to go with cake.