Sauteed Bananas with Maple Praline Sauce

This is bananas Foster’s sophisticated cousin. Halved bananas get a quick sear in butter until caramelized and golden, then get drenched in a thick maple praline sauce loaded with chopped pecans. The whole thing comes together in about 20 minutes.

The sauce is just three ingredients: real maple syrup, heavy cream, and pecans simmered together until the mixture reduces and thickens into a glossy, pourable praline. That 18 to 20 minutes of gentle bubbling concentrates the maple flavor and lets the cream caramelize slightly, giving the sauce a richness that straight maple syrup can’t touch.

Saute the bananas over moderately high heat and don’t move them around. You want a golden-brown crust on each flat side, which takes only a minute or two per side. Overcooked bananas turn to mush.

Kitchen Tips

• Use bananas that are ripe but still firm. Overripe bananas will fall apart the second they hit the hot butter.
• Stir the praline sauce occasionally while it simmers to prevent the cream from scorching on the bottom.
• Make the sauce first and keep it warm while you saute the bananas. The bananas cook fast and should be served immediately.
• Use real maple syrup, not pancake syrup. The flavor difference is enormous when maple is the star ingredient.

Variations

• Add a splash of bourbon or dark rum to the praline sauce for a boozy, bananas Foster-style finish.
• Swap pecans for walnuts or use a mix of both.
• Spoon over warm crepes or pound cake instead of ice cream for a plated dessert.