Monday, August 1, 2011
Desserts have become an issue in our house, as the boys' wheat allergy means we need to find gluten-free cookies, cakes, and pies. Unfortunately, most of the gluten-free flours and mixes contain corn or garbanzo bean flour, and the boys are also allergic to corn and white beans. Ice cream and puddings are out, due to the dairy allergy, and chocolate is also on the "no" list, because two of the three boys are allergic to food molds (see more about that in an upcoming post) and chocolate is created by allowing cacao beans to dry in the sun and begin to rot. With all that in mind, I was lucky to find an old Girl Scout recipe (I know, I keep everything) for a very simple banana dessert. It takes just minutes to make, and is so rich you only need to eat a little bit to feel completely satisfied. We make this with one half banana each, but if you're hungry go for the whole banana! We also make two versions, for the chocolate-allergic and the rest of us.
Caramelized Bananas (to serve 4)
2 bananas (you can use more if your crowd is hungry)
3/4 cup unprocessed sugar (we use turbinado)
chocolate chips, cinnamon, coconut, and macadamia nuts to taste
Cover the bottom of a small frying pan with a layer of sugar and heat on medium. Slice the bananas lengthwise and lay on top of sugar. Flip when the sugar begins to melt (1 - 2 minutes). Heat 1 additional minute and transfer to 4 plates. Sprinkle with cinnamon and chocolate chips, or coconut and macadamia nuts. Eat warm.
Shared with Friday Flair at WhipperBerry, and These Chicks Cooked at This Chick Cooks, and Gluten Free Homemaker's "Gluten Free Wednesday" (click here) and Weekend Gourmet Blog Carnival at Hartke's Online (click here).