Sticky Miso Bananas with Lime and Toasted Rice
Ingredients
Directions
Ingredients
3 tbsp
unsalted butter packed
⅓ c
light brown sugar
½ tsp
ground star anise
3 tbsp
crème fraîche
1 ½ tbsp
white miso
4 md
bananas (medium ripe), peeled and halved lengthwise
1
lime: finely grate the zest to get 1 tsp and then juice to get 1½ tsp
Toasted Rice Topping:
1 tbsp
Thai sticky rice (raw), or jasmine rice
2 tsp
black sesame seeds
½ tsp
ground star anise
Sticky Miso Bananas with Lime and Toasted Rice
This dessert ticks all our flavor boxes—sweet, salty, tangy, and umami—and all our texture boxes—sticky, crunchy, and creamy. The bananas you use should have almost completely yellow skin, with only the tiniest bit of brown spotting.
4 servings
- Set the oven to its highest broil setting.
- Make the topping. Toast the rice in a small frying pan on medium heat for 12–15 minutes, shaking the pan from time to time, until deeply golden. Blitz in a spice or coffee grinder until fine, then transfer to a small bowl. Return the pan to medium-high heat and add the sesame seeds. Toast for 1 minute, then stir into the rice bowl along with the star anise. Set aside.
- Put the butter, sugar, star anise, and half the crème fraiche into a large, oven-safe cast-iron pan (or a large sauté pan) on medium heat. Stir the mixture frequently, until the butter has melted and the sugar has dissolved, then, off the heat, whisk in the miso until smooth. Add the bananas, cut side up, using a spoon to coat the tops with some of the caramel, then transfer to the oven and broil for about 8 minutes (this will vary, depending on your broiler, so check them at the 7-minute mark), or until the bananas have softened and are lightly browned.
- While the bananas are broiling, mix the remaining crème fraiche with the lime juice. When ready, spoon this all over the bananas, then sprinkle with the lime zest and 1 tablespoon of the rice topping. Serve immediately and directly from the pan, with the extra rice topping alongside.
