and sesame seed brittle
Invented by a chef from New Orleans, this may be one of the quickest and easiest desserts to make with just four basic ingredients, sliced bananas, butter, brown sugar & cinnamon. Adding rum or banana liquor is always required in the recipe but too bad we didn't have any of that so I decided to omit it and added pandan ( a very fragrant leaf commonly used in many Asian desserts ) flavoring instead. Can't resist comparing this dessert to the bananas in syrup we make in Manila. We use a local banana variety called "saba" which may be substituted with ripe plantains. These exotic banana varieties are ideally used since they remain firm when simmered in thick syrup and they absorb the syrup well. Instead of serving it with vanilla ice cream, a classic favorite here, a refreshing choice for us back in Manila was to top the bananas in syrup with finely crushed or shaved ice and some evaporated milk. This combination is a favorite during the hot summer months in Manila and just as popular as bananas foster here. As the ice cream starts melting on top of the warm bananas in syrup, there's just no turning back from this comforting dessert, a perfect end to any meal.