Bananas in Pineapple Sauce

With all of the good information I’ve been reading about bananas lately (see my earlier post here) I decided to tackle bananas as something other than a cereal additive. It didn’t go that well, in our opinion, but here’s what happened:

I settled on the “Baby Bananas in Orange Sauce” recipe that I found via Global Table Adventure’s blog. Of course, I made a few changes due to necessity. Here’s what my recipe looked like:

1/2 cup pineapple juice
1/3 cup brown sugar
No lemon juice
slightly over ripe bananas

1. Heat pineapple juice and brown sugar in a skillet for about 15 minutes on low (there should be small bubbles breaking the surface, but not quite a simmer). The pineapple juice will thicken into a thin syrup.
2. Peel bananas and add to syrup. We sliced our bananas so that there would be more syrup flavor to cover up the banana flavor. Warm through. For us and our banana slices, this didn’t take very long at all.
3. Serve immediately.

Neither Jared nor I liked the results of this. The bananas were still bananas (probably because they were over ripe and then cooked) and the pineapple sauce was a bit too sweet for our tastes. However–it smelled good and it left me thinking it’s worth trying again…with the right ingredients. I may even include the lemon juice that’s called for in the original recipe. If we DO ever get around to it, I’ll let you know how it goes.

To my readers: What’s your least favorite fruit?

About Dallas Funk

I'm a stay-at-home mom with two children (a seven-year-old son and a five-year-old daughter), 20+ years of writing experience, and a passion for food that has been developed over a lifetime of experimenting. Over the past 12 years of marriage, I have worked hard to learn all that I can to make my family all that it can be. My expertise has been primarily self-taught, allowing me to provide insights for the average person, whether they be an aspiring cook, a new mother, or a hopeful writer. I have studied and experimented with baking, cooking, budget meals, healthy and tasty alternatives to comfort foods, and even food photography. By combining my writing experience, my hard won cooking expertise, and my "everyman" outlook, I offer a special and unique slant to food and dining. In January of 2015, I will receive my MFA in Creative Writing, with a Popular Fiction specialty, from the University of Southern Maine's Stonecoast Writing Program.

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