Banana Profiterole

A clever play on the French pastry, substituting caramelized banana for choux, with ice cream, caramel sauce, and toasted nuts for crunch and elegance.

⏱ 25 min · medium · 🍽 serves 4

Ingredients

• 2 ripe but firm bananas
• 3 tablespoons butter
• 1/3 cup brown sugar
• 2 tablespoons heavy cream
• 1/4 teaspoon sea salt
• 1/4 teaspoon vanilla extract
• 1/4 cup roasted sliced or slivered almonds or hazelnuts
• 4 ounces vanilla ice cream

Steps

1. Slice one banana in half lengthwise and set aside for plating.
2. Slice the second banana into 1/2-inch rounds.
3. Melt 2 tablespoons butter in a skillet over medium-high heat. Working quickly, lay the banana halves cut-side down and cook until deeply caramelized, about 3 minutes per side. Transfer to a plate.
4. In the same skillet, melt the remaining 1 tablespoon butter. Add the banana rounds and cook 2 minutes per side until golden. Remove and set aside.
5. Pour off any excess butter, then add the brown sugar to the skillet with 2 tablespoons water. Stir over medium heat until the sugar dissolves and darkens slightly, about 2 minutes. Remove from heat, stir in the cream, salt, and vanilla. Let cool 1 minute—it will bubble gently.
6. Toast the nuts in a dry skillet over medium heat for 2 minutes, shaking often, until fragrant. Set aside.
7. Place a caramelized banana half on each plate. Top each with a quenelle or small scoop of vanilla ice cream, then crown with a caramelized banana round.
8. Pour the warm caramel sauce around the banana. Scatter the toasted nuts over the sauce.
9. Serve immediately.