Banana Sauce
This is a banana sauce I made when I was out of syrup for our homemade waffles. This sauce goes well with cakes and breakfast dishes that have fruit in them.
This is a banana sauce I made when I was out of syrup for our homemade waffles. This sauce goes well with cakes and breakfast dishes that have fruit in them.
- Carbohydrate 33.469856240002 g
- Cholesterol 15.2515625 mg
- Fat 6.144400625 g
- Fiber 3.06799988746643 g
- Protein 1.347756875 g
- Saturated Fat 3.7762875 g
- Serving Size 1 1 Serving (133g)
- Sodium 42.229 mg
- Sugar 30.4018563525356 g
- Trans Fat 0.536879125000001 g
- Calories 186 calories
Step-by-step
- Put the butter in a small sauce pan and place it on the stove top around medium heat.
- While the butter is melting, take the two bananas and place them in a blender on puree setting, the smoother the texture, the better.
- Take the banana puree and mix in all the other ingredients into the sauce pan. Stir until it is a very smooth consistency (roughly 3-5 minutes).
- Remove from heat and serve.
Achieving Emulsion Through Pureeing
Ripe bananas contain starches and natural sugars that dictate the final mouthfeel of the condiment. Processing the fruit on the highest puree setting of a blender breaks down stubborn fruit fibers into micro-particles before heat is ever introduced, creating the foundation for a uniform sauce. If the puree retains any visible chunks, the subsequent heating phase will cause uneven thickening and separation rather than a cohesive blend. Utilizing ripe fruit with speckled skins ensures maximum natural sweetness and a high starch content required for proper body.
Controlling Heat and Consistency
Medium heat on the stovetop provides enough thermal energy to melt the one tablespoon of butter and warm the puree without scorching the delicate fruit sugars. Stirring continuously for three to five minutes allows moisture to evaporate slightly while distributing the fat molecules evenly throughout the fruit puree, yielding a glossy finish. Maintaining this specific temperature range prevents the butter from breaking and separating from the banana solids, which ruins the velvety consistency required for drizzling over waffles or cakes.
