BANANAS IN COFFEE BEAN SYRUP
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Since I technically grow bananas I thought it would be highly appropriate to share this delicious banana dessert. It combines so many of my favorite flavors: banana, cinnamon, espresso and lemon!
It´s quite easy to make and apart from the sugar it´s really healthy… (now I´ve got a silly grin on my face – but I can´t help it).
But it really is a simple and delicious dish that I love…
xxx Thora
Bananas in Coffee Bean Syrup
- 2 cups / 480 ml water
- ½ cup / 120 ml whole espresso beans
- ½ cup / 120 ml sugar
- Three 3-inch / 8 cm strips of lemon zest
- One 3-inch / 8 cm cinnamon stick, broken into pieces
- 4 firm, medium bananas
- 1 tbs fresh lemon juice
- Plain whole-milk yogurt, for serving
Put the espresso beans in a hot medium sized saucepan and sauté them for a few seconds before combining the water. Bring to a boil and let simmer for 20 minutes. Add sugar, strips of lemon zest and pieces of cinnamon stick and simmer over moderate heat for about 5 minutes, or until syrupy.
Meanwhile, peel the bananas and slice them ½ inch thick on the diagonal. In a large shallow dish, toss the bananas with the lemon juice.
Pour the coffee bean syrup over the bananas and let stand until cooled to room temperature, then refrigerate until thoroughly chilled, about 2 hours. Spoon the bananas and coffee bean syrup over the yogurt and serve.
Tip: The coffee bean syrup can be prepared on day ahead; let cool, then refrigerate overnight. Gently reheat the syrup before pouring it over the bananas.
Servings: 6
Preparation time: 15 min (2 hours and 45 minutes).
Cooking time: 20 min.
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