Sauteed Bananas, Tangy Sweet Cream

This weeks Food Network Chef’s Challenge hosted by I Blame my Mother is Melissa D’Arabian. Melissa is the winner of The Next Food Network Star, season 5.  I remember watching this show and rooting for her because she was a stay at home mom and a mother of twins.  Not only that but she had awesome family friendly recipe style, she now hosts 10 Dollar Dinners on Food Network.

The moment I saw this recipe I knew I wanted to try it.  I just love cooked bananas (reminds me of Bananas Foster).  And the tangy sweet cream on top was a perfect pairing with the sweet sauteed bananas.  This might not be the prettiest dish ever but boy was it good, simple and easy to make. The perfect week day type of dessert.

Be sure to stop by I Blame My Mother to see the other participants recipes.

Ingredients: Sauteed Bananas: 2 tablespoons butter, 4 bananas, peeled and sliced in 1/2 crosswise and then lengthwise, 1 orange, juiced, 2 tablespoons sugar (I used 1 T agave nectar), Dash salt

To start cut 4 bananas in half and length wise

Melt butter on high heat

add the bananas and let them cook until they caramelize and turn golden brow don’ stir them too much or they turn to mush.

Then flip them and let them cook on the other side.

While the bananas are cooking,  juice 1 orange

and add the sugar (or I used agave nectar) to the orange juice

Pour the orange juice over the bananas

and cook 1 -2 more minutes until the orange juice has formed a glaze. Remove from the heat.

and make the tangy sweet cream.

Ingredients: 4 tablespoons sour cream, 2 tablespoons light brown sugar (I used 1 T agave nectar), 1 teaspoon finely grated orange zest, 1/4 teaspoon ground cinnamon

Zest the orange

and in a small bowl Add 4 T of sour cream, the sugar (or agave nectar), orange zest and cinnamon and mix well.

Serve on top of bananas, and enjoy!

Print This RecipeSauteed Bananas with Tangy Sweet Cream

Recipes courtesy Melissa d’Arabian

Ingredients

2 tablespoons butter

4 bananas, peeled and sliced in 1/2 crosswise and then lengthwise

1 orange, juiced

2 tablespoons sugar (I used 1 T agave nectar)

Dash salt
Tangy-Sweet Cream, recipe follows

Directions

In a large saute pan, add the butter and melt it over medium-high heat. Add the bananas and saute until they begin to caramelize. Add the orange juice, sugar and salt and cook an additional 1 to 2 minutes. The bananas should be nicely browned, and the orange juice and sugar will have formed a glaze. (If needed, add a tablespoon of water.) Serve on a dessert plate with a tablespoon of Tangy-Sweet Cream.

Tangy-Sweet Cream

4 tablespoons sour cream

2 tablespoons light brown sugar (1 T agave nectar)

1 teaspoon finely grated orange zest

1/4 teaspoon ground cinnamon

In a medium bowl, mix all the ingredients until creamy and smooth.

This post is listed @ Life as Mom Ultimate Recipe Swap