| Level: | Easy |
| Total: | 20 min |
| Prep: | 15 min |
| Cook: | 5 min |
| Yield: | 4 servings |
Ingredients
- One 4-ounce bar semisweet chocolate, chopped
- Small pinch cayenne pepper (less than 1/16 teaspoon)
- 1 tablespoon unsalted butter
- 4 slightly underripe bananas, split lengthwise in half, then cut crosswise in half
- 1/4 cup light brown sugar
- 1/3 cup sliced almonds, toasted
Instructions
- For the chocolate sauce: Combine the chocolate and 1/4 cup water in a heavy small saucepan. Stir over medium-low heat until the sauce is melted and smooth. Remove from the heat. Stir in small pinch cayenne pepper. Set aside.
- For the bananas: Place the brown sugar in a pie dish or on a plate. Toss the bananas in the brown sugar until nicely coated. Melt the butter in a heavy large skillet over medium-high heat until the butter becomes golden brown. Add the bananas to the hot pan cut-side down. Turn the bananas over as soon as they are golden brown and the sugar forms a crunchy coat on the bananas, about 30 seconds per side (do not allow bananas to become soft and mushy). Divide the bananas between 2 shallow bowls or plates. Spoon the chocolate sauce over the bananas. Sprinkle with the toasted almonds, and serve immediately.
- Cook’s Notes: To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
- An alternate way to melt the chocolate is to combine the chocolate and water in a small metal bowl over a small saucepan of simmering water, and stir the chocolate mixture until melted and smooth. Remove the bowl from over the water and set aside.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 343 |
| Total Fat | 16 g |
| Saturated Fat | 7 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 6 g |
| Sugar | 39 g |
| Protein | 4 g |
| Cholesterol | 8 mg |
| Sodium | 7 mg |
Reviews
Love this!! This has become a go to easy dessert when I need a sweet treat! I add cinnamon to the brown sugar and use dark chocolate! Any nuts and whip cream are also fabulous!! So easy and deliciousssssss only way ill eat bananas 🙂
Soooo yummmyyyy the almonds were amazing! !!! The bananas so yummy super easy to make .This dessert taste like a 5 star restaurant dessert that you would pay 15 $ for…..ps I added cool whip ….:
OMG!!! It was very delicious and easy. I forgot the cayenne this time. My son helped me make it and he enjoyed very much.
OMG this was the best! It was easy and tasty. I didn’t have chocolate to melt so I used Hershey chocolate sauce heated with a little pepper. No nuts. But the crunch on the bananas with the brown sugar was fabulous. I will be making this again!!!
Easy fast recipe. I am not a sweet lover but my son loved it because he loves bananas. I used sugar in the raw brown sugar which stuck like glue to the bananas. I used raw almonds and chopped it up.
I really enjoyed making these. I had no problems getting a crunchy coating for my bananas, and I used regular ole ones I had in my kitchen. I did pop them in the freezer for a few minutes before cutting them to make that part easier.
My best advice: Patience! Don’t keep checking them, let them groove. It takes a little longer than you’d expect and letting them get that great color and flavor is so important. I plopped these on top of Marissa d’Arabian’s Dutch Baby. Yum!
My best advice: Patience! Don’t keep checking them, let them groove. It takes a little longer than you’d expect and letting them get that great color and flavor is so important. I plopped these on top of Marissa d’Arabian’s Dutch Baby. Yum!
My boyfriend loved it!..it was perfect
This was a huge disappointment. All of the brown sugar melted off into the butter and did not form a crust on the bananas. It combined with the butter in the pan and burned while the bananas got soft. I didn’t bother with the chocolate sauce. After throwing out the bananas it was a vanilla ice cream with Hershey’s sans bananas night.
I was very disappointed with this recipe, first of all the bananas did not crisp at all! I used semi-ripe bananas just as the recipe calls for and once they hit the brown sugar they began to emit their juices which made them slimy. Well I decided to try to fry them up anyway and when I did put them in the pan with the butter, all the brown sugar came off of them and mixed with the butter to make a caramel-like substance. Needless to say the bananas started to burn without any “crisp” on them and I had to throw them all out! I also made the mistake of not watching my chocolate and ended up cooking it, this was my fault. Overall I was very unhappy with this recipe and would not reccommend it to anyone!
This is SO delicious!!! Make sure you use up every bit of butter and sugar in the sauté pan. Naturally, I added a huge scoop of vanilla bean gelato. As simple as this is it is still quite elegant. I would certainly serve to company. Another home run, Giada. And I can’t WAIT to try the potato gratin recipe from this episode too!