Heavenly Bananas

Sauteed bananas layered with sweetened cinnamon cream cheese and baked in heavy cream until bubbly and golden. This is banana pudding’s richer, more indulgent cousin.

The bananas get sliced lengthwise and sauteed quickly in butter over high heat. That fast sear caramelizes the cut surfaces without turning them soft, so they hold their shape through the bake. A layer of bananas goes into the dish, then a spread of cream cheese beaten with sugar and cinnamon, more bananas, more cream cheese, and finally a pour of heavy cream over the whole thing.

Use firm bananas, not ripe ones. Ripe bananas are already soft and will dissolve into mush during the 20-minute bake. You want bananas that hold their shape and give each bite some structure.

Pro Tips

• Saute the bananas over truly high heat and work fast. Low heat steams them instead of caramelizing, and you get limp, grey slices.
• Soften the cream cheese fully before beating. Cold cream cheese won’t spread over the warm bananas without tearing them.
• Pour the cream evenly over the top so it seeps between the layers. It creates a custard-like sauce on the bottom during baking.
• Serve warm for the best experience. The cream cheese layer sets up as it cools, which is nice but less luxurious.

Variations

• Add a splash of dark rum to the butter while sauteeing for a bananas Foster vibe.
• Sprinkle crushed graham crackers or vanilla wafer crumbs between the layers for crunch.
• Drizzle with chocolate sauce or caramel after baking for an over-the-top finish.