Pan-fried bananas with lime and cardamom cream
Indulge in the tropical delight of pan-fried bananas accentuated with zesty lime and a rich cardamom-spiced sour cream. This quick and easy dessert is a harmonious blend of sweet, tangy, and creamy flavors perfect for any occasion.
- 16 Apr 2024
- Cook time 5 min
- Prep time 5 min
- 4 Servings
- 5 Ingredients
Pan-fried bananas with lime and cardamom cream is a delightful dessert that combines the sweetness of bananas with the zestiness of lime and the aromatic flavor of cardamom. This easy-to-make recipe provides a perfect balance of flavors and textures, making it a wonderful choice for a quick treat or an impressive dessert for guests.
Ingredients:
Instructions:
- Zest the 2 limes and set the zest aside.
- Juice both limes; you'll need both the zest and the juice for this recipe.
- In a small mixing bowl, combine the 1/2 cup light sour cream, 1 tsp ground cardamom, and half of the lime zest.
- Mix well until smooth and fully incorporated.
- Cover and refrigerate until ready to serve to let the flavors meld.
- Peel the 3 bananas and slice them in half lengthwise.
- Heat 1 tbsp of butter in a non-stick skillet over medium heat until melted and bubbling.
- Working in batches if necessary, place the banana halves in the skillet, cut side down.
- Cook for about 2-3 minutes on each side, until they are golden brown and caramelized.
- Remove the bananas from the skillet and set aside on a plate.
- After removing the bananas, turn off the heat and add the lime juice to the skillet. The residual heat will help create a quick sauce.
- Stir and scrape up any caramelized bits from the bottom of the skillet to mix with the lime juice, creating a tangy, slightly sweet sauce.
- Arrange the pan-fried banana halves on serving plates.
- Drizzle with the lime sauce from the skillet.
- Top each serving with a dollop of the cardamom cream.
- Garnish with the remaining lime zest for a burst of color and flavor.
- Serve immediately while the bananas are still warm and the cream is cool and luscious.
Tips:
- Choose ripe bananas that are firm to the touch to ensure they hold their shape during frying.
- Use freshly grated cardamom instead of ground cardamom for a more intense and fresh flavor.
- If you prefer a richer cream, you can substitute the light sour cream with full-fat sour cream or even Greek yogurt.
- To avoid burning the butter, heat it over medium heat and keep a close eye on the pan while frying the bananas.
- Add a pinch of salt to the cardamom cream to enhance the flavors even more.
With just a few ingredients and simple steps, pan-fried bananas with lime and cardamom cream can easily become a favorite in your dessert repertoire. Enjoy the contrasting flavors of sweet bananas, tangy lime, and aromatic cardamom in every bite. This dessert is not only delicious but also a fantastic way to impress your friends and family with minimal effort.
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 170kcal | 7% |
| Protein | |
| Protein 1.95g | 1% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 2.51g | 7% |
| Sugar 15g | 15% |
| Fat | |
| Fat 6g | 8% |
| Saturated 3.72g | 12% |
| Cholesterol 18mg | - |
| Vitamins | |
| Vitamin A 54ug | 6% |
| Choline 16mg | 3% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.04mg | 3% |
| Vitamin B3 0.69mg | 4% |
| Vitamin B6 0.21mg | 12% |
| Vitamin B9 18ug | 5% |
| Vitamin B12 0.12ug | 5% |
| Vitamin C 22mg | 24% |
| Vitamin E 0.25mg | 2% |
| Vitamin K 0.71ug | 1% |
| Minerals | |
| Calcium, Ca 60mg | 4% |
| Copper, Cu 0.12mg | 0% |
| Iron, Fe 0.23mg | 2% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 45mg | 4% |
| Potassium, K 390mg | 11% |
| Selenium, Se 1.03ug | 2% |
| Sodium, Na 24mg | 2% |
| Zinc, Zn 0.33mg | 3% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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