I’m giving this recipe away because I feel like it is my duty to save the world from banana boredom!
Every week I buy bananas and no matter how hard I try, I always seem to have some left come Friday. I’m not a big fan of baking, so banana bread and muffins are not really an option. I end up freezing them for smoothies and protein shakes, but there is only so much space in my freezer.
I finally got bold and created a dessert inspired by my trip to Montreal.
This recipe is highly adaptable. Add bananas as you’d like and toss in as many toasted pecans that suit your fancy. The only MUST is the real maple syrup – without the real thing, it’s just not doing justice to the dish.
2-3 ripe bananas, peel removed and split in half length wise
2 tablespoons of unsalted butter
½ cups toasted pecans
¼ cup real maple syrup
Rice flour for coating bananas
Cast iron skillet or oven safe skillet
Optional: vanilla ice cream , whipped cream & berries.
Heat the oven to 375 degrees.
Toss the banana in rice flour until evenly coated.
Add the butter to the large cast iron skillet and melt until slightly fragrant and lightly toasted. Add the bananas to the skillet and cook on one side until browned. Turn the bananas over and cook for two minutes. Add the pecans and maple syrup to the pan and place in the oven for 10 minutes or until the syrup warm and the bananas are golden brown.
Serve as is or with a scoop or ice cream or whipped cream.