Now, if you will, imagine the wonderful welcome for an athlete who not only has won a gold medal, but is the only medalist for his country! How proud and excited he must be, and how proud and excited his countrymen must be for him. As I write this, the country of
In honor of
My hubbyman thinks desserts are a good thing. A very, very, gooood thing. Um, I’m not a big dessert eater or maker. I don’t know why exactly. I don’t dislike desserts; I just don’t ever crave them. I’m willing to sign up to cook just about anything for a meal, but I shy away from desserts. Hubbyman, who can never be called shy, however, loves desserts. All desserts. He must never, ever know that Marjie makes brownies every Tuesday. That said, he has been burning the midnight oil lately, so I thought I’d be a sweet wife (get it? dessert -- sweet yeah, I'll stop now) and make a dessert that he’d enjoy, and that my kids would like, including my little gluten-free-er. There is a lovely Indian dessert made with red bananas, cardamom, and brown sugar that fit the bill quite nicely. Even better, it requires cooking on the stove … not baking in the oven. Sign me up!I’ve seen red bananas at the store forever now, but I had no idea what to do with them. As soon as I saw this recipe, I new I had my chance! Have you ever eaten a red banana? What did you think of it? I liked them. Here's how it went ... Red bananas peel very easily.
The yummy goodness within is similar in texture to a regular banana, just more "fuzzy".
When you slice them, they have kind of a golden striped center. (Hey, just like the gold medals!) They taste great, and were very easy to work with. Here's the recipe:
3 small red bananas, peeled and cut in half lengthwise
¼ cup butter
½ cup packed brown sugar
Juice of 1/2 lime
½ teaspoon ground cardamom
Vanilla ice cream
Melt butter in a large skillet over medium heat.
This recipe is kind of like bananas foster, only there's no alcohol or flambe-ing. The flavors work so well together, although next time I think I'll leave out the lime. The caramel hardens when it hits the cold ice cream. Oooh, the crunchy goodness was amazing. I used my fingers to pick up the big pieces. Shhh. Don't tell the kids!
Do you believe the glorious color of these golden beauties?!! If your computer allows it, go on and click on this photo to enlarge it. We'll wait for you. It'll be worth it. Don't you want to scoop this up? The bananas are not mushy at all! They are just perfect texture wise, and the flavor ... YUM! Plus, like most things posted here, this is gluten free all the way, baby!
I initially saw the recipe for this in a Betty Crocker Cookbook called Indian Home Cooking by Raghavan Iyer. (Hey. I like Betty. I learned many basic cooking skills from her books.) Although I modified it, I’ll still tip my hat to Betty and Raghavan with a thank you for a tasty dessert. After eating their servings, my dessert lovin' kids and dessert crazed hubbyman were scraping the pan with spoons trying to get every last bit of caramel.
Uh oh, is that a spoon? Well, I had to, ya know, sample it. I concede to all dessert lovers everywhere. This was gooood. I think it’s safe to say that this lone, individual dessert claimed a gold medal.