I’m not feeling particularly inspired today. In fact, I’ve been indulging in some sadness, listening to sad music… It’s a Phoebe Bridgers kind of day.

But I’m trying my best here because consistency is the name of the game, and apparently we’re not supposed to rely on motivation, but we should rely on habit and discipline instead. So I’m doing it. I’m posting today, I’m being responsible – not that anyone cares, but irrelevant!!

Also, indulging in sadness and indulging in desserts go hand in hand, so I feel like this is a very appropriate post. If you’re looking for a cure for sadness, or just an easy yet mind-blowing dessert, look no further! This one is a winner, you guys.

Adapted from Ottolenghi – the man is a genius – this dessert truly ticks all the boxes: sweet, salty, tangy, umami, sticky, crunchy and creamy. It’s just perfection. As far as desserts go, it’s so easy, so simple, so quick, it’s perfect for weeknights, perfect for sad days when all you want to do is listen to Phoebe Bridgers and read Sally Rooney. Don’t skip the vanilla ice cream. It’s a phenomenal pair.

Before I go back to my sad girl fall day, a little reminder!! If you make this Caramelized Miso Bananas please be sure to leave a comment and/or give this recipe a rating! I’d love to hear from you and I love responding to each and every comment. And if you do make this recipe, don’t forget to also tag me on Instagram! I’d love to see your photos!

Caramelized Miso Bananas

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 3 tbsp unsalted butter
  • 1/3 cup light brown sugar
  • 1/2 tsp cinnamon
  • 3 tbsp crème fraîche
  • 1 1/2 tbsp miso
  • 3 medium bananas (medium ripe), peeled and halved lengthways
  • 2 tbsp pistachio, chopped
  • vanilla ice cream, to serve

Directions

  1. Set the oven to its highest grill setting.
  2. Add the butter, sugar, cinnamon and half the crème fraîche to a large, ovenproof cast-iron pan (or a large skillet) over medium heat. Stir the mixture frequently, until the butter has melted and the sugar has dissolved. Turn off the heat and whisk in the miso until smooth.
  3. Add the bananas, cutside up, and using a spoon coat the tops with some of the caramel. Transfer to the oven and grill for about 8 minutes (this will vary, depending on your grill, so check them at the 5-minute mark), or until the bananas have softened and are lightly browned.
  4. When ready, sprinkle with chopped pistachio. Serve immediately and directly from the pan, with vanilla ice cream.

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