B
ButterSticks
Guest
Easy, rich and delicious and a nice alternative to deep-fried bananas.
4 ripe bananas
3 cups blanched, salted peanuts, crushed
1 tsp chili powder
1 can coconut milk, thoroughly chilled
juice of 2 fresh limes
1/3 cup agave syrup or other liquid sweetener (or combination thereof)
Mix peanuts and chili powder in a large bowl. Combine lime juice and syrup together in another large bowl. Cut the bananas in half crosswise, then each half, in half again, lengthwise. Dredge the bananas in the lime juice/syrup mixture, then coat in the crushed peanuts and chili powder. Arrange on a baking sheet. Bake at 400F for 10 to 15 minutes, or until the peanut crust is golden brown. While they are baking, blend the chilled coconut milk and remaining lime juice/syrup mixture. When the bananas are done baking, quickly arrange the pieces in bowls (one whole banana per person), and drizzle generously with the coconut lime sauce. Eat immediately.
Serves 4.
4 ripe bananas
3 cups blanched, salted peanuts, crushed
1 tsp chili powder
1 can coconut milk, thoroughly chilled
juice of 2 fresh limes
1/3 cup agave syrup or other liquid sweetener (or combination thereof)
Mix peanuts and chili powder in a large bowl. Combine lime juice and syrup together in another large bowl. Cut the bananas in half crosswise, then each half, in half again, lengthwise. Dredge the bananas in the lime juice/syrup mixture, then coat in the crushed peanuts and chili powder. Arrange on a baking sheet. Bake at 400F for 10 to 15 minutes, or until the peanut crust is golden brown. While they are baking, blend the chilled coconut milk and remaining lime juice/syrup mixture. When the bananas are done baking, quickly arrange the pieces in bowls (one whole banana per person), and drizzle generously with the coconut lime sauce. Eat immediately.
Serves 4.