"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sautéed Bananas with Tangy Sweet Cream Recipe

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Sautéed Bananas with Tangy Sweet Cream image


This recipe for Sautéed Bananas with Tangy Sweet Cream, by , is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Regi Lukas / Melissa d'Arabian
Added: Friday, January 20, 2012


2 tablespoons butter
4 bananas, peeled and sliced in 1/2 crosswise and then lengthwise
1 orange, juiced
2 tablespoons sugar
Dash salt

Tangy-Sweet Cream:
4 tablespoons sour cream
2 tablespoons light brown sugar
1 teaspoon finely grated orange zest
1/4 teaspoon ground cinnamon

In a large saute pan, add the butter and melt it over medium-high heat. Add the bananas and saute until they begin to caramelize. Add the orange juice, sugar and salt and cook an additional 1 to 2 minutes. The bananas should be nicely browned, and the orange juice and sugar will have formed a glaze. (If needed, add a tablespoon of water.) Serve on a dessert plate with a tablespoon of Tangy-Sweet Cream.

For Tangy Sweet Cream:
In a medium bowl, mix all the ingredients until creamy and smooth.

Number Of Servings:
Preparation Time:
15 minutes




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