Crepe Topping: Sauteed Bananas
Can't go wrong with this Crepe Topping: Sauteed Bananas recipe, It's a delicious and easy way to add some sweetness to your crepes
Can't go wrong with this Crepe Topping: Sauteed Bananas recipe, It's a delicious and easy way to add some sweetness to your crepes
- Carbohydrate 0.327507499729649 g
- Cholesterol 18.3018750078486 mg
- Fat 6.91068875295569 g
- Fiber 0.00620000008714603 g
- Protein 0.0940562500126852 g
- Saturated Fat 4.37344500187457 g
- Serving Size 1 1 Serving (12g)
- Sodium 49.0630000210007 mg
- Sugar 0.321307499642503 g
- Trans Fat 0.486439750204655 g
- Calories 62 calories
Step-by-step
- While butter is melting in pan, slice bananas.
- Then, add palm sugar to pan.
- It didn't dissolve the first time I made it, but it added a nice sweetness.
- I don't think more than 1/2 Tbs would be necessary, though because bananas are already sweet.
- Add bananas to pan & sautee to perfection.
- I didn't include fresh squeezed orange juice the first time, but it sure sounds yummy.
- Top with cream cheese/creme fraiche frosting recipe and/or berries.
Unlike raw fruit slices that release excess moisture onto delicate batters, applying direct heat concentrates natural fruit sugars. Fresh bananas undergo a rapid caramelization process when introduced to hot butter. Preserved or dried fruits lack the cellular water content required to soften and absorb surrounding fats during a quick pan-fry. Slice the fruit immediately before cooking to prevent enzymatic browning caused by ambient oxygen exposure. Firm, slightly underripe specimens hold their structural integrity better under heat than overripe ones.
Controlling pan temperature dictates whether the sugar dissolves or burns. Melt three tablespoons of butter over medium-low heat in a heavy-bottomed skillet to prevent scorching the dairy solids. Add palm sugar directly into the foaming fat. Palm sugar provides a deeper, less cloying sweetness than refined white sucrose due to its molasses undertones. If palm sugar is unavailable, substitute unrefined coconut sugar at a one-to-one ratio. The sugar crystals will not dissolve completely into the butter, which intentionally leaves pockets of crunchy sweetness against the soft fruit.
Introduce the sliced bananas and one tablespoon of fresh citrus juice simultaneously. Acid from the citrus halts the oxidation reaction and balances the rich fat from the butter. Sauté the fruit for precisely three to four minutes until edges turn golden and the bananas yield gently to a metal spatula. Pair this warm preparation with cold crème fraîche or fresh berries. The contrast in temperature between the hot fruit and chilled dairy enhances the mouthfeel of thin French pancakes.
