Pan-Fried Banana with Coffee Caramel

Use ripe but firm bananas that hold together when turned. The proposed caramel has a small amount of coffee for bitterness, balanced with cream.

Estimated yield: 4 small dessert portions. Estimated preparation: 10 minutes. Estimated cooking: 15 minutes. Equipment: frying pan and small heavy saucepan.

Ingredients

• 4 medium ripe but firm bananas, peeled and halved lengthways
• 20 g unsalted butter
• 60 g caster sugar
• 2 tablespoons water
• 60 ml whipping cream
• 30 ml strong brewed coffee, cooled
• A small pinch of fine salt
• 150 g plain yoghurt, to serve

Method

1. Put the sugar and water in a small heavy saucepan. Heat gently until dissolved, then simmer without stirring until amber. Swirl the pan carefully if the colour is uneven.
2. Take off the heat. Standing back from the pan, add the cream slowly, then the coffee. The mixture will bubble vigorously. Return to low heat and stir until smooth. Add the salt and set aside.
3. Melt the butter in a frying pan over medium heat. Add the bananas cut-side down and cook for 2 to 3 minutes until golden. Turn gently and cook for another minute. Work in batches if necessary.
4. Divide the yoghurt between four plates. Add the bananas and a little warm coffee caramel. Serve extra sauce separately.

Kitchen trial

Test the caramel with the coffee the team uses and adjust bitterness. Check banana firmness and sauce thickness as it cools. Avoid touching or tasting hot caramel directly.