Back to the Cavendish banana. When I used to run, before I busted up my knee, I ate a Cavendish banana about thirty minutes before I hit the road. I found it gave me a lot of energy and bananas I've since learned are packed with electrolytes. However, I like my bananas on the green side. No mushy, overly sweet bananas. Give me a firm and not too sweet Cavendish any time. So, sometimes, when I buy a bunch of bananas at my grocery store and keep them in my kitchen for a few days, I find that in our South Florida heat, especially in the summer, they ripen up very fast. I hate to lose food, so I have to do something with these "too ripe" bananas.
Enter my mother's sweet banana recipe. While I don't like sweet uncooked bananas, I adore sweet cooked ones. She makes these little suckers in sherry, sugar, butter, and cinnamon for a delectable treat! They make an excellent side dish for pork, chicken, and pasta and are rumored to be one of Prince Charles' favorites.
Sweet Stovetop Bananas
1 Tbs Butter
4 Medium size Cavendish Bananas, peeled. (They do not have to be overly ripe, but they can be.)
1/4 C Sherry
2 Tbs Sugar
Cinnamon to taste
|Melt Butter in a Shallow Saucepan|
|Add Your Bananas to the Pan|
Let the bananas cook and brown. They will begin to release liquid. It can take about five to ten minutes for them to begin to brown. You want to turn them over from time to time so that they brown evenly on both sides.
|Add Sugar, Sherry and Cinnamon|
The bananas will shrink in size and continue to release juices. They will slowly absorb the flavors of the sugar, cinnamon, and sherry. The key here is patience.
|A Thick Sweet Sauce is Formed|
Move them to a dish and serve them right away. These are easy to do and a great last minute side dish when in a pinch.