Equipment
* optional
Ingredients
Main
- 4 bananas, ripe but firm
- 50 g dark brown sugar
- 30 ml fresh lemon juice
- 30 g unsalted butter, melted
- 2 g ground cinnamon
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 204 kcal
- Protein
- 1 g
- Carbohydrates
- 39 g
- Fat
- 6 g
- Fiber
- 3 g
- Sugar
- 26 g
- Sodium
- 6 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 16 mg
- Potassium
- 431 mg
- Calcium
- 23 mg
- Iron
- 0.4 mg
- Magnesium
- 32 mg
- Phosphorus
- 28 mg
- Zinc
- 0.2 mg
- Vitamin A
- 55 mcg
- Vitamin C
- 13 mg
- Vitamin E
- 0.3 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.08 mg
- Niacin
- 0.8 mg
- Folate
- 24 mcg
- Water
- 93 g
Sources: USDA FoodData Central
Method
Preheat the broiler to high (approximately 260C/500F) and position an oven rack about 15 centimeters from the heat source. Line a baking sheet with aluminum foil for easy cleanup.
Using a paring knife, peel the bananas and slice them in half lengthwise. Arrange them cut-side up on the prepared baking sheet.
In a small mixing bowl, vigorously whisk together the melted butter, fresh lemon juice, dark brown sugar, and ground cinnamon until it forms a thick, uniform glaze.
Using a pastry brush or a small spoon, generously coat the exposed cut surfaces of the banana halves with the brown sugar and lemon glaze.
Place the baking sheet under the broiler. Broil for 3 to 5 minutes, keeping the oven door slightly ajar and watching constantly, until the sugar glaze is vigorously bubbling and deeply caramelized.
Remove the baking sheet from the oven and let the bananas rest for 1 minute before serving to allow the caramel to set slightly.
Chef's Notes
- The acidity of the lemon juice is crucial here; it cuts through the rich sweetness of the dark brown sugar and bananas, preventing the dessert from becoming cloying.
- For the best texture, choose bananas that are just ripe. If they are heavily freckled or soft, they will disintegrate under the intense heat of the broiler.
- If you want an adult twist for the holidays, splash a teaspoon of dark rum or bourbon into the glaze before brushing it onto the fruit.
- Serve these warm directly from the oven, ideally with a scoop of premium vanilla bean ice cream or a dollop of cold mascarpone cheese to contrast the heat.
Storage
Troubleshooting
The sugar burns before the bananas are warmed through.
Cause: The broiler rack was placed too close to the heating element or left unattended.
Fix: Remove from oven immediately. Cannot un-burn sugar, but you can scrape off the darkest spots.
Prevention: Ensure the rack is at least 15 centimeters away from the heat and monitor constantly, as broilers vary wildly in intensity.
Bananas turned into complete mush.
Cause: Overripe bananas were used, or they were broiled for too long.
Fix: Mash completely and serve over ice cream as a compote instead.
Prevention: Use firm, yellow bananas with no brown spots. Green tips are actually ideal here.
Cultural Context
Broiling fruit is a classic, rapid technique used to elevate inexpensive or out-of-season produce. During the colder Fall and Winter months when fresh berries are scarce, tropical fruits like bananas provide a comforting, accessible base for warm desserts. The addition of brown sugar and cinnamon aligns this preparation perfectly with American holiday flavor profiles, making it a stress-free addition to Thanksgiving or Christmas dinners.
