Caramelized Bananas with Sour Cream and Brown Sugar
I know this will not come as a surprise to any of you but I really really really love OXO products and am thrilled whenever I am able to work with them. So, when I received an email about a Thanksgiving event, I jumped at the opportunity even though my post is about Caramelized Bananas with Sour Cream and Brown Sugar which is not really a traditional Thanksgiving dessert.
Amongst a treasure of goodies from OXO that I received was Julia Turshen’s book Now & Again which features go-to recipes, inspired menus and endless ideas for reinventing leftovers. I dove right in and found Julia’s recipes to be cooking and baking droolworthy and think her “It’s Me Again” tidbits are da bomb when it comes to creative leftover ideas.
I strayed away from the Thankgsiving menu in the book because I wanted to incorporate my OXO tools with a tempting dessert. Caramelized Bananas with Sour Cream and Brown Sugar offered me this opportunity. I love the ease of OXO’s patented Mini-Angled Measuring Cup which allows me to measure liquids from above rather than trying to get eye level with the counter. The measurements are in tablespoons but it was easy enough to determine where a 1/2 teaspoon would be.
There is something magical about caramelized bananas. The aroma from the kitchen draws everyone in and the sour cream/brown sugar/vanilla/salt topping is the perfect contrast to the warm bananas. Rather than dollop all of the sour cream mixture over the bananas, I chose to spoon some of it into the OXO Good Grips Chef’s Squeeze Bottle and let my guests decide how much sour cream topping they wanted. Fun and easy!
I can see us making Caramelized Bananas with Sour Cream and Brown Sugar on a regular basis and topping our French toast or pancakes with them. Who knows, they may just show up at our Thanksgiving table, too.
| Caramelized Bananas with Sour Cream and Brown Sugar | Print |
- ¾ cup (180 g) sour cream
- 4 Tbsp (50 g) packed dark brown sugar
- Kosher salt
- ½ teaspoon vanilla extract
- 2 Tbsp unsalted butter
- 4 bananas, peeled and halved lengthwise
- In a medium bowl, whisk together the sour cream, 2 Tbsp of the brown sugar, a pinch of the salt, and the vanilla, mixing well. Set aside.
- In a large nonstick skillet, melt the butter over medium-high heat. Place the bananas, cut-side down, in the hot pan and sprinkle with the remaining 2 Tbsp brown sugar and a pinch of salt. Cook the bananas without bothering them until the undersides are nicely caramelized, about 2 minutes.
- Carefully transfer the bananas, cut-side up, to a serving platter. Dollop the sour cream mixture on top of the bananas and drizzle with the caramelized sugar left in the pan. Serve immediately while the bananas are warm and the sour cream is cold and your guests are ready for something sweet.
This is a sponsored post written by me on behalf of OXO. All opinions are my own.
