June 21, 2013
I don’t know what to say about these Bananas in Lime Syrup other than they are genius.
Oh, and it isn’t my recipe. I should say that.
My mother-in-law grabbed the recipe, adapted from “The Family Meal: Home Cooking With Ferran Adrià” by Ferran Adrià, from the New York Times. She made them yesterday and, since then, these delicious bananas have made it onto oatmeal, pancakes and yogurt. Vanilla flavored coconut milk yogurt, too (which was my favorite). Next up is ice cream.
I know you’ve heard me say it before, but this recipe truly couldn’t be easier. Don’t believe me? Check it out. I dare you not to try this!
Bananas in Lime Syrup
Adapted from “The Family Meal: Home Cooking With Ferran Adrià” by Ferran Adrià as printed in New York Times
(can be shared with kids 6+ mos)*
Makes 6-8 servings
6 tablespoons white or light brown sugar
4 to 6 bananas
1. In a saucepan, combine the sugar and 2/3 cup water over medium-low heat. Stir occasionally, until the sugar dissolves. Pour into a bowl and cool.
2. Finely grate the zest of the limes into the syrup. Squeeze in their juice and stir.
3. Peel the bananas, thinly slice them and submerge in the syrup. Cover, and refrigerate for 1 to 6 hours.
4. Serve with a few spoons of syrup or as a topping for ice cream.
*Note from One Hungry Mama: These are special sweet with big flavor for kids even as young as 6+ months. Just be sure to serve age appropriate portions (and maybe skip the sugary syrup) if feeding early eaters. A little bit of this sweet treat—perhaps mashed with oats or plain whole milk yogurt—goes a long way. Also be sure to mash to an age appropriate consistency.