Gay Cookby Gay Cook

Maple and slivered almonds over bananasmakes 2 to 3 servings

This is a simple and tasty desert that can be served anytime of the year especially now with very little local fruit available these days. To find the best banana for flavour, choose ones that are mottled with small black spots. These bananas are sweetest with less starch and the skin is easier to peel.  When the skin is very dark and the fruit swishy it’s best to freeze them whole in a plastic bag use in baking. To use them, defrost and spoon the soft banana meat from the peel into the measuring cup.
The easiest way to open a banana is from the “bottom” which is actually the top of the banana while the stem is the bottom. Monkeys open bananas from the “bottom”.

  • 2 large ripe bananas mottled with small black spots
  • 2 tbsp (30 ml) butter – use part oil if desired
  • 2 tbsp (30 ml) slivered almonds
  • 2 tbsp (30 ml) maple syrup
  • Zest of 1 Navel orange (use a rasp for best results)
  1. Peel the bananas starting at the cut stem end and cut into 1 or 2 sections (depending on the size). Cut each section in half crosswise.
  2.  Heat frying pan over medium high heat with the butter. Fry the almonds just until golden brown; remove and set aside.
  3. Combine the orange zest and maple syrup and brush mixture all over the banana sections. Place them in the hot frying pan. Cook sections for 2 to 3 minutes until golden brown on medium heat until golden brown. Remove immediately and place on serving plate. Sprinkle with the toasted almonds.

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