Just what it sounds like. The measurements are here for the taking, but feel free to sprinkle the sugar and pour the cream without a care in the world. The fruit should just cover the bottom of the pan. Instead of bananas, you could use ripe peaches and apricots, even cherries or berries. —Emma Laperruque
2 to 3
large, ripe (freckly yellow) bananas
dark brown sugar (packed!)
Pinch flaky salt
In This Recipe
Turn on the broiler. Slice the bananas thickly on a bias. Arrange, slightly overlapping, in a 10-inch, oven-safe skillet. Crumble the brown sugar evenly on top, then pour the cream, then sprinkle the salt. Slide under the broiler—figure about 6 inches away. Broil for about 6 minutes, rotating as needed for even cooking, until the cream is bubbly and thickened, browned and spotty. Let cool slightly before eating, preferably straight from the skillet with a spoon.
Emma is a writer and recipe developer at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram and Twitter at @emmalaperruque.