A very simple, but very good and rich dessert. Can be made with either bananas or plantains (if plantains, they should be very ripe; if bananas, on the green side). Top with some barely sweetened creme fraiche, or serve atop vanilla ice cream or pound cake. Garnish with a few crisp banana cihps, if you wish —Kayb
olive or vegetable oil
cream cheese or mascarpone, room temp
Banana chips, toasted dried coconut, dried pineapple, optional, for garnish
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!