See Also: Cooking Club
Creamy Guatemalan Bananas
From Dorothy McNett's recipes at www.dorothymcnett.com.
5 - 6 bananas
2 tablespoons unsalted butter
1/2 cup milk or half and half
1/2 cup raw sugar, divided in half
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1/4 - 1/2 teaspoon cinnamon
Peel the bananas and cut each one in half crosswise, and then slice each section lengthwise. In a heavy bottomed skillet, heat the butter and then add 1/4 cup of the sugar, mixing well to dissolve. Fry the bananas until lightly browned and remove to a plate. Add the milk, cornstarch, the remaining 1/4 cup of sugar, vanilla and cinnamon to the pan and whisk well. Cook on medium heat until mixture thickens. Place the bananas on serving plates or a platter and top with the warm sweet cream. Serve warm or room temperature.
Recipe created 2017-05-29.
