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Sauteed Bananas with Tangy Sweet Cream Recipe

Sauteed Bananas with Tangy Sweet Cream

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (69)

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Average Rating:

Total Reviews: 69

Showing 21-30 of 69

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  • on February 15, 2010

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    I made this dessert last night. My husband and daughter didn't like it, but I did. It has sophisticated flavors and tastes like something from an upscale restaurant. The cream is indeed tangy, and I may have liked it toned down just a notch. Also, I would not use a whole teaspoon of orange zest, although the orange that I juiced did not yield a whole teaspoon anyway. The orange was a little more than I would have wanted. Overall, though, it is a nice dish. Good job, Melissa!

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  • on February 09, 2010

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    I think Meliisa is an incredible chef...I loved her recipes during the competition and I am hoping to get more of her delicious foods on my table. I LOVED this simple, yet so amazing dish....YUMMY!!!

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  • on February 08, 2010

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    I am not even close to being a well versed in cooking... I didn't even know what certain ways of cutting were until Food Network came along. But this receipe even though it was my first experience cooking bananas was great!!! I tried it because my kids are always wanting a dessert...don't know where they get that from...I had the ingredients and WOW!!! Cooked bananas are good! I made my own cream but wow I would have never tried this one if it hadn't looked so good and easy!!! Thanks!

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  • on February 08, 2010

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    You've done it again, Melissa! This dessert was easy to prepare and a great hit after some spicy chili. The caramelized sugar and orange flavors had a such depth and the sweetness of the fruit paired perfectly with the tangy cream.

    I squeezed the orange directly over the cooking bananas to make sure there was not too much liquid.

    I noticed the bananas were quickly getting mushy after I turned them once, so I just left them alone and when the bananas started to caramelize, they crisped up just enough that the banana shape was saved. Next time I will wait longer to turn them over.

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  • on January 24, 2010

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    I have made this dessert four times now. It is so good, and it is a great way to use up bananas that are slightly past their prime. I used creme fraiche instead of sour cream for the tangy sweet cream. One time, I substituted a blood orange for a regular orange, and it was excellent. The next time I made it, I used a regular orange but added smashed raspberries. That was my husband's favorite. I served this at breakfast and for dessert after dinner. It is also great topped with nuts and served with ice cream.

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  • on January 20, 2010

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    This recipe was quick, easy and DELICIOUS!!!!! The good thing is that the ingredients were already on hand. Thank you, Melissa!!! I look forward to watching the show to see what other GREAT dishes you share.

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  • on January 20, 2010

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    The flavor on this was so good, I never wanted to stop eating it! I think the secret to keep the bananas from getting mushy when cooking is to use them right before they get perfectly ripe. I did this the second time I made them & they turned out perfect.

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  • on January 18, 2010

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    Like other reviewers my bananas turned out a little on the mushy side put I had planned to pair them with crisp waffles anyway. The texture with the waffles was great and I loved the taste of the bananas! I thought the tangy cream was perfect. I like that I could taste the cinnamon and the orange. Another great recipe and family pleaser.

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  • on January 17, 2010

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    This was so good and easy to make. I have never made banannas this way and I am so glad that I did. Even the flavored cream on the side was great and everything went so well together.

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  • on January 15, 2010

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    The bananas ended up a mushy mess, but the taste was okay. My hubby and 2 boys did not eat the whole portion (I did. Could probably do half a banana for each person. The sweet cream was really good.

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