Banana Gratin
Submitted by Wendy0977
Sliced bananas brushed with butter, dusted with powdered sugar, and broiled until caramelized in individual soufflé dishes. A 3-ingredient French-style dessert ready in 30 minutes.
YIELD
6 servingsPREP
20 minCOOK
10 minREADY
30 minThree ingredients. Thirty minutes. A dessert that looks like it came from a French bistro.
Thinly sliced bananas get fanned into individual soufflé dishes, brushed with melted butter, dusted with powdered sugar, and baked until warm. A quick pass under the broiler caramelizes the sugar into a crackly, golden crust.
Drop a scoop of vanilla ice cream or a dollop of whipped cream on top and serve immediately while the edges are still sizzling.
Kitchen Tips
- Use firm but ripe bananas. Too soft and they’ll turn to mush under the broiler; too green and they won’t caramelize
- Press the powdered sugar through a fine mesh strainer for an even, thin coating that browns uniformly
- Watch the broiler like a hawk. Two minutes is all it takes to go from golden to charred
- You can prep the dishes up to 2 hours ahead. Just dust with sugar and broil right before serving
Ingredients
Directions
Put rack in center of oven; heat oven to 400-degrees. Grease 6, 12-ounc capacity souffle or small baking dish es. (You may substitute large custard cups.) Set on baking sheet.
Divide bananas between souffle dishes, overlapping them evenly and attractively. Lightly brush tops with melted butter. (Can be prepared up to 2 hours ahead to this point and kept at room temperature.) Before cooking, evenly press confectioners’ sugar through fine wire mesh strainer to cover surface, using about 1 tablespoon per serving.
Bake until bananas are very warm, about 8 minutes. Turn oven to broil and move cookie sheet to within 8 inches of heat source. Broil until surface lightly browns, about 2 minutes more.
Serve with a small scoop of ice cream or frozen yogurt or a dollop of whipped cream. Serve immediately.
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