"This is one of those desserts that belongs on your table for any occasion, however fancy or casual. There is something about combining walnuts with bananas that creates an incredible texture. With some caramel sauce and some vanilla ice cream invited along for the ride, the combination is absolutely addictive. I like to make homemade walnut crumb topping that adds a unique touch. Use as much as you need and keep the rest stored, like a secret dessert weapon, for another time when you need that homemade touch but may not have the time to make it. I love vanilla ice cream the most here, but trying out other flavors is research I imagine you won’t mind doing…" -Alex Guarnaschelli
1/4 cup flour
1/4 cup light brown sugar
2 tablespoons unsalted butter
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 Fisher® Chef’s Naturals Walnut Halves and Pieces
1/4 cup orange juice or dark rum
1 teaspoon vanilla extract
1/2 cup dark brown sugar
1/2 stick unsalted butter
4 bananas, peeled, sliced lengthwise and crosswise
1 pint vanilla ice cream
1/4 cupFisher® Chef’s Naturals Walnut Halves and Pieces, divided
Preheat oven to 350°F.
Make the walnut topping: In the bowl of the food processor, combine the flour, brown sugar, butter, cinnamon and salt. Pulse to blend. Add ½ cup walnuts and pulse only a few times to incorporate. Remove from the food processor. Arrange the topping on a baking sheet in small clumps and bake until golden brown, 12-15 minutes. Set aside.
Cook the bananas: In a small bowl, combine the orange juice, vanilla extract and brown sugar; set aside. Heat a heavy-bottomed skillet over medium heat. Add the butter and melt allowing it to brown slightly. Add the bananas and arrange them in a single layer in the pan; cook for about 30 seconds to 1 minute over high heat. Turn them over and cook for an additional 30 seconds. Pour the brown sugar mixture into the pan and bring to a quick simmer over high heat.
Assemble the dish: Remove the bananas and transfer them to a serving dish. Allow the sauce to reduce over high heat for another 30 seconds to 1 minute, add the remaining walnuts and pour over the bananas. Serve immediately with scoops of vanilla ice cream and the walnut topping.