Living in the tropics has the advantage of having several types of bananas readily available for eating and cooking. Bananas are high in fibre and potassium packed. Being also low in fat, salt and cholesterol, they are one of the most popular “grab n go” foods. Smoothies get that extra boost of Vit C, flavour and are creamier when a banana is added. Bananas are frequently baked into breads and cakes not only for additional flavour, they reduce the amount of fat that is needed in baked goods to keep them moist.
In my recent post of my version of a Tropical Bread Pudding, I had promised to share my recipe for the Banana Sauce that was featured in that recipe. Let’s get on with it!
Some Comments about Ingredients
- Bananas. Photo shows a bunch of Pisang Mas Pisang mas (smaller in size, golden-yellow flesh is sweet and honey-like). Feel free to use Pisang rajah (larger in size. Robust, with slightly coarse flesh and a full, almost custardy flavour with well-balanced sweetness and acidity) or the universal “Del Monte” Bananas which are readily available all over the world. Whichever type you use, make sure that the bananas are fully ripened.
- Coconut Juice. This is the liquid inside the coconut and it is not coconut santan or cream which is the rich thick milk derived from the grated coconut flesh.
STEP 1. Gather all the ingredients. Wash and knot the pandan leaves and measure out the correct amount as stated in the recipe.
STEP 2. Peel and cut the bananas into 2 cm thick slices.
STEP 3. Make the cornflour slurry. My apologies that this ingredient does not appear in the photo above.
Cooking the Sauce
STEP 1. Into a medium size saucepan, pour in the can of coconut juice. Add brown sugar and the knotted pandan leaves. Bring to boil and cook for 10 mins till sugar melts and the pandan leaves release their sweet fragrance.
STEP 3. Use a pair of tongs to remove the pandan knots and gently slide the banana slices into the hot syrup. Cook and stir gently for about 10 mins. Remove from heat.
Serves 8 to 10 persons
- 1.3 kg bananas (better if they are slightly over-ripe)
- 150 gm light brown sugar
- 7 gm grated fresh ginger
- 300 ml coconut water or just water
- 3 pandan leaves, washed and slightly bruised and tied in a knot
- pinch of salt
- Cornflour slurry to thicken sauce
- 2.5 Tbsp cornflour
- 4 Tbsp water
1. Gather all the ingredients. Wash and knot the pandan leaves and measure out the correct amount as stated in the recipe.
2. Peel and cut the bananas into 2 cm thick slices.
3. Make the cornflour slurry.
1. Place all those syrup ingredients in a covered saucepan. Cook it over medium heat for about 10 mins.
2. Add the banana chunks and continue cooking for another 10 mins or until the banana chunks are partially melted. Give the cornflour slurry a stir to mix it well as it tends to separate whilst it waits to be used. Lower heat and pour slurry into the saucepan to thicken the banana sauce. Stir gently so that banana chunks do not break up. Cook sauce for about 5 mins longer or until the sauce has thickened and cornflour slurry is cooked.
3. Cool banana sauce and serve with a scoop of vanilla ice cream, crepe, American pancakes, cake or bread pudding.
This sauce goes well with Ice cream once it is cooled, refrigerated and cold. This Banana Sauce is a good accompaniment for
1.Tropical Bread Pudding (Click here)
2. American Pancakes (Click here) but leave out the Apples.
3. Sweet Crepes (Click here) but substitute this sauce and leave out the apple pie filling.