Banana sauté with praline sauce and cardamom
4 servings
15 minutes
Banana sauté with praline sauce and cardamom is an elegant dessert infused with the warmth of American cuisine. Its roots trace back to exquisite recipes of caramelized fruits popular in New Orleans. Tender, slightly sautéed bananas covered in a silky nut sauce with a hint of spicy cardamom create a harmony of flavors: the sweetness of the fruit, the richness of cream, and a light tanginess from lime. Vanilla ice cream adds a cold contrast, making the dessert particularly tempting. It suits both a romantic dinner and a cozy evening, offering sensations of sophistication and comfort.
1
Cut the banana into 4 pieces: first lengthwise, then crosswise.
2
In a medium-sized shallow pan, heat 1 tablespoon of butter over moderately high heat. When the butter stops foaming, add the first batch of bananas to the pan, placing them flat side down. Sauté for 1 minute, flip, and cook for another minute. Transfer the sautéed bananas in equal portions to large dessert plates.
- Butter: 60 g
- Bananas: 4 pieces
3
Add another tablespoon of oil to the pan and repeat the procedure with the second half of the bananas. After sautéing, do not stack the bananas on top of each other to prevent them from sticking and losing their shape.
- Butter: 60 g
- Bananas: 4 pieces
4
In a clean skillet, heat 2 tablespoons of oil over medium-high heat, add sugar, cream, cardamom, a pinch of salt, and occasionally stir until it comes to a boil. Continue to cook for another 2-3 minutes until the sauce thickens. Remove from heat, add fresh lime juice, and stir.
- Butter: 60 g
- Brown soft sugar: 0 g
- Cream 30%: 0.5 glass
- Cardamom: pinch
- Salt: pinch
- Lime juice: 0.8 teaspoon
5
Drizzle bananas with praline sauce and serve with vanilla ice cream (1 scoop per serving).
- Vanilla ice cream: 200 g