Sauteed Bananas with Caramel Sauce

By Tamipri

With a glaze of caramel sauce, this banana dish is a sweet ending to any meal. Rich-flavored walnut oil lends an exotic accent. Apple juice is a good substitute for the rum in a nonalcoholic version.

Ingredients

• FOR THE SAUCE
• 1 Tb. butter
• 1 Tb. walnut oil or canola oil
• 1 Tb. honey
• 2 Tb. firmly packed brown sugar
• 3 Tb. 1% lowfat milk
• 1 Tb. dark raisins or golden raisins (sultanas)
• 4 firm bananas, about 1 lb.
• 1/2 tsp. canola oil
• 2 Tb. dark rum or apple juice

Preparation

Step 1

To make the sauce, in a small saucepan melt the butter over medium heat. Whisk in the oil, honey, and brown sugar. Cook, stirring continuously, until the sugar is dissolved, about 3 minutes. Stir in the milk, 1 Tb. at a time, and then cook, stirring continuously, until the sauce thickens slightly, about 3 minutes. Remove from the heat and stir in the raisins. Set aside and keep warm.

Peel the bananas, then cut each crosswise into 3 sections. Cut each section in half lengthwise.

Lightly coat a large nonstick frying pan with the canola oil and place over medium-high heat. Add the bananas and saute until they begin to brown, 3-4 minutes. Transfer to a plate and keep warm.

Add the rum to the pan, bring to a boil, and deglaze the pan, stirring with a wooden spoon to scrape up any browned bits from the bottom of the pan. Cook until reduced by half, 30-45 seconds. Return the bananas to the pan to rewarm.

To serve, divide the bananas among individual bowls or plates. Drizzle with the warm sauce and serve immediately.

Per serving=146 calories