Recipe courtesy of Michael Voltaggio
Recipe courtesy of Michael Voltaggio
Watch how to make this recipe.
Microwave Bananas Foster
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- Level: Easy
- Total: 2 hr 40 min (includes freezing time)
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 783
- Total Fat
- 35 g
- Saturated Fat
- 20 g
- Carbohydrates
- 114 g
- Dietary Fiber
- 5 g
- Sugar
- 98 g
- Protein
- 12 g
- Cholesterol
- 68 mg
- Sodium
- 842 mg
A playful riff on a classic dessert, this recipe reimagines the New Orleans standard with a rum-infused sticky toffee caramel sauce for drizzling and a yogurt-chocolate bark for topping. By microwaving the bananas in their skins, the fruit is gently warmed and steamed—no pan or flambé necessary.
- Level: Easy
- Total: 2 hr 40 min (includes freezing time)
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 783
- Total Fat
- 35 g
- Saturated Fat
- 20 g
- Carbohydrates
- 114 g
- Dietary Fiber
- 5 g
- Sugar
- 98 g
- Protein
- 12 g
- Cholesterol
- 68 mg
- Sodium
- 842 mg
Ingredients
Bark:
Sticky Toffee Caramel Sauce:
Bananas:
Directions
- For the bark: Mix the yogurt and honey in a large bowl. Transfer the mixture to a baking sheet lined with a silicone mat and spread it into a rectangle about 1/2 inch thick. Dollop the chocolate over the top and use a skewer or knife to create swirls. Sprinkle the top evenly with the peanuts and some sea salt. Freeze until set, at least 2 hours
- For the sticky toffee caramel sauce: Add the butter and granulated sugar to a saucepan. Cook for 1 to 2 minutes over medium heat, mixing to combine. Add the brown sugar. Cook, whisking frequently, until the mixture turns into a deep caramel, 8 to 10 minutes. Turn the heat to low and gently add the rum and hot cream. Whisk to combine, then finish with a pinch kosher salt.
- For the bananas: One at a time, microwave each banana in its skin for about 1 minute and 30 seconds.
- To plate: Remove each banana from its peel and place on a dish. Drizzle with the sticky toffee caramel sauce. Sprinkle some lime zest over top. Break off some of the yogurt bark and place on top.
