Honeyed bananas

steve bennett

steve bennett

27th January 2012

Honeyed bananas

Simple, but effective preparation, with tasty end product.


  • 200ml honey
  • 200ml water
  • 4 bananas
  • Optional-star anise, vanilla, Szechuan peppercorns, lime zest


Caramelise the honey to a nice golden brown. Add the water, and cool in the fridge.
Vac PAC the peeled bananas with 1/4 of the syrup on full compression.refrigerate for 5 hours. Open the bag, and strain the syrup, bottling it to use as a sauce/coulis for the dish.
The bananas need to be re-sealed until ready to use.
The end result is firm bananas which look cooked, and translucent, with a caramel flavour.

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