Sauteed bananas with milk punch sauce

Sauteed Bananas with Milk Punch Sauce recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
sauteed bananas with milk punch sauce is a delightful dessert that combines the sweetness of caramelized bananas with a creamy and tangy milk punch sauce. This recipe is quick and easy to prepare, making it a perfect treat for any occasion. The bananas are sauteed to perfection, creating a soft and slightly caramelized texture, while the milk punch sauce adds a burst of flavor with its combination of milk, sugar, and spices. With its rich and indulgent taste, this dessert is sure to be a crowd-pleaser.

Keywords: sauteed bananas, milk punch sauce, dessert, caramelized, creamy.

sauteed bananas with milk punch sauce details

Sauteed bananas with milk punch sauce, recipe Rating: 4.7
Number of votes:116

The sauce can be used warm or covered and chilled for up to 2 days, in which case it will thicken a bit. Any leftover sauce can be drizzled over ice cream or pound cake.

Ingredients – Milk Punch Sauce:

1 cup whole milk

1/2 cup heavy cream

3 large egg yolks

3 Tablespoons sugar

1/4 cup brandy

1/4 teaspoon freshly grated nutmeg

Ingredients – Fruit Dish:

4 Tablespoons unsalted butter

3 large bananas

1/3 cup chopped pecans

1 Tablespoon packed light brown sugar

Halve the bananas crosswise, then slice each piece lengthwise. Whisk the milk, cream, egg yolks, sugar, 2 Tablespoons of the brandy, and the nutmeg together in a heavy medium saucepan over medium-low heat. Cook just below a simmer, whisking frequently, until the mixture thickens lightly into a sauce that just clings to the whisk, about 10 minutes. Do not let mixture boil. Whisk in the remaining brandy.

Shortly before you plan to serve the bananas, melt the butter in a medium skillet over medium heat. Saute the bananas and pecans briefly until just soft, turning once gently. Stir in the light brown sugar and remove from heat.

Spoon the bananas and pecans into bowls. Top with a healthy drizzle of milk punch sauce, thinned, if necessary, with a little milk or water and serve.

Note:Cane syrup or dark brown sugar can be used if you do not have any light brown sugar.

Serves: 6