1/4 cup brown sugar
2 tablespoons flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 tablespoons unsalted butter, cut into 8 pieces
1/8 teaspoon salt
2 to 3 teaspoons olive oil
4 bananas, peeled and cut crosswise in half, then each half cut in half lengthwise to produce 16 quarters
frozen nonfat vanilla yogurt
Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil.
Combine the sugar, flour, cinnamon, ginger, butter and salt in a medium bowl. Use your fingers (or a pastry cutter) to work the butter into the mixture until thoroughly incorporated. Then add the nuts. Spread out the mixture on the prepared pan. Bake for 10-15 minutes to form the pecan crisp (don't let it get dark), then let cool. Once cool, break it up like you'd do a toffee.
When done, it should look like this:
Heat 1 teaspoon of the oil in a nonstick skillet over medium-high heat. Add as many of the banana quarters, cut sides down, as will fit in a single layer. Reduce the heat to medium and cook for 3 to 4 minutes, until the bananas soften and start to brown. Use a spatula to carefully turn over the banana pieces and cook for 1 minute.
Transfer the bananas to individual dessert plates, arranging 2 quarters for each portion.
Use paper towels to wipe out the skillet; return to medium-high heat and add the remaining teaspoon or two of oil. Add the remaining banana pieces to the skillet and reduce the heat to medium; repeat the cooking process. Arrange the banana quarters on the remaining dessert plates.
Place a scoop of frozen yogurt on top of the banana quarters on each plate. Top each serving with 2 tablespoons of the pecan crisp. Serve immediately.
Notes: in order to get the crumb topping to work for me, I have to do it in many steps because otherwise the butter gets too soft. So I'll cut in the butter for a minute, then put everything into the fridge for another 15 minutes. Cut again, chill again. I do this until the crumbly texture I want is achieved.
Also, we like this with more than half a banana, so we gave ourselves each a full banana. The topping is really delicious and is even tempting on its own.
(From The Washington Post)
1 comment:
tips on the topping: i found that the butter gets too warm and so it just forms a butter ball. so i first mixed my dry ingredients and cut up my butter. then i put all the bowl of dry (with my pastry cutter!) and plate of butter into the fridge for about 20 minutes. then i pulled them out and cut in the butter with the cutter for about 1 minute. then i put everything back in the fridge again for another 20 minutes or so. i just didn't want to take a chance on warming the butter. then i pulled it out again and kept working in the butter. i think i only needed one more minute to get the right consistency, but i'd work on it for only a minute at a time.
add the nuts last since they're supposed to be coarsely chopped and the pastry cutter would undo that.
maybe it's the humidity? certainly my house isn't too warm.
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