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Go Bananas For Dessert Tonight

I hate to admit it, because it's hardly exciting, but bananas are my favorite fruit. I have at least one a day and have for as long as I can remember. Bananas are like Starbucks, there is something extremely comforting in their consistency: you can find bananas at almost any location practically everyday of the year. Unlike other fruits, a banana's stage of ripeness is simple to follow along: green = unripe, yellow = ripe, and brown = too ripe. Different from a melon or a peach where the taste is left unknown until the first bite, a peeled banana will meet your mouth with the same sweet taste. I've found a way to take my beloved fruit to the next level by easily jazzing them up for a delicious, caramelized, banana-y dessert. For the recipe,

Bananas with Caramel and Honey-Roasted Nuts
From Food & Wine magazine

8 just-ripe bananas, peeled and halved lengthwise
1 cup dark brown sugar
6 tablespoons unsalted butter
1 tablespoon boiling water
Vanilla ice cream, optional for serving
1/2 cup roasted nuts, preferably honey-roasted

  1. Preheat the oven to 400°.
  2. In a large, shallow baking dish, arrange the halved bananas, cut side up.
  3. In a medium saucepan, combine the sugar and butter and cook over moderate heat, stirring, until just melted. Raise the heat to moderately high, add the boiling water and boil for 3 minutes.
  4. Pour the sauce over the bananas.
  5. Bake the bananas for 15 minutes, or until golden and the caramel is bubbling. Serve the bananas warm with the nuts (and ice cream if desired) at the table.

Make ahead: the bananas can be prepared through Step 3 and kept at room temperature for 3 hours.

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