Indonesian Bananas Foster

When I ate bananas Foster the first time, it reminded me of this dish. The concept is the same—sliced bananas with a very sweet sauce. However, the bananas used are plantain bananas, and instead of rum to enhance the sauce, this dessert uses creamy coconut milk. —Loanne Chiu, Fort Worth, Texas

• 

  Total Time

  Prep: 15 min. Cook: 25 min.
• 

  Makes

  6 servings

Ingredients

• 1 can (13.66 ounces) coconut milk
• 1 cup packed brown sugar
• 1 cup water
• 1/4 cup molasses
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon apple pie spice
• 1/4 cup butter, cubed
• 3 large ripe plantains, cut into 3/4 inch slices

Directions

• Spoon 6 tablespoons cream from top of coconut milk and set aside. Add remaining coconut milk to a large saucepan. Stir in brown sugar, water, molasses, vanilla, salt and pie spice. Bring to a boil. Reduce heat; simmer, uncovered, until reduced by half, 25-30 minutes.
  
  Meanwhile, in a large cast-iron or other skillet, melt butter over medium-low heat. Add plantains. Cook, stirring gently until glazed and slightly softened, 3-5 minutes. Divide plantains among 6 bowls; drizzle with syrup. Top with reserved coconut milk cream.

Test Kitchen tips

• If you use regular bananas instead of plantain, make sure they are sill firm.
• Plantain bananas are usually available in the Hispanic section of fresh produce.

Nutrition Facts

1 serving: 460 calories, 18g fat (15g saturated fat), 20mg cholesterol, 195mg sodium, 76g carbohydrate (60g sugars, 2g fiber), 2g protein.

source https://www.tasteofhome.com/recipes/indonesian-bananas-foster/

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