Ripe bananas slow-cooked in coconut milk with vanilla, cinnamon, and nutmeg until they melt into a luscious caramelised dessert.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: shallow dessert bowl
Garnishes: grated coconut, cinnamon dust
Accompaniments: vanilla ice cream
Instructions
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1
Combine coconut milk, brown sugar, vanilla pod, cinnamon, and nutmeg in a heavy saucepan over medium heat.
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2
Stir until sugar dissolves and sauce begins to simmer gently.
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3
Carefully lay banana halves in the sauce in a single layer.
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4
Cook on low heat for twenty minutes, gently turning once, until bananas are soft and sauce is thick and caramelised.
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5
Serve warm in shallow bowls with the coconut caramel spooned over.
Did You Know?
Daube banane is sometimes called the Seychellois version of bananas Foster, though it predates the famous New Orleans dessert by at least a century.
Chef's Notes
Equipment Tips
- heavy saucepan
- wooden spoon
Garnishing
grated coconut, cinnamon dust
Accompaniments
vanilla ice cream
The Story Behind Daube Banane
Daube banane is one of the simplest and most beloved Seychellois desserts, born from the abundance of bananas and coconuts on the islands. The slow cooking method transforms humble ingredients into something rich and decadent. This dessert has been a staple of Creole cuisine since the earliest settlements, when sugar and spices were the primary trade goods passing through the islands.
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