Roasted Bananas with Spiced Syrup and Candied Nuts

Name: Roasted Bananas with Spiced Syrup and Candied Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; 1/3 cup water; 2/3 cup roasted and skinned hazelnuts; 1/3 cup unsalted pistachios; 2 cups water; 1/2 cup sugar; 2 teaspoons cornstarch dissolved in 1 1/2 tablespoons of water; 1/2 teaspoon ras el hanout (see Note); 18 medium bananas; 72 coffee beans (3 tablespoons); Thirty-six 2-inch-long julienne strips of candied orange peel (2 ounces); 2 vanilla beans, quartered and cut into 1 1/2-inch lengths; Four 1 1/2-inch-long cinnamon sticks, broken into shards

Servings: persons

1 cup sugar
1/3 cup water
2/3 cup roasted and skinned hazelnuts
1/3 cup unsalted pistachios
2 cups water
1/2 cup sugar
2 teaspoons cornstarch dissolved in 1 1/2 tablespoons of water
1/2 teaspoon ras el hanout (see Note)
18 medium bananas
72 coffee beans (3 tablespoons)
Thirty-six 2-inch-long julienne strips of candied orange peel (2 ounces)
2 vanilla beans, quartered and cut into 1 1/2-inch lengths
Four 1 1/2-inch-long cinnamon sticks, broken into shards

1
Line a rimmed baking sheet with parchment paper.
2
In a small saucepan, dissolve the sugar in the water and simmer over moderate heat until a rich brown caramel forms, about 6 minutes.
3
Add the hazelnuts and pistachios and stir to coat.
4
Using a fork or slotted spoon, working quickly, transfer a few nuts at a time to the parchment paper and separate them.
5
Let cool completely, about 25 minutes.
6
In a small saucepan, boil the water with the sugar until reduced by one-fourth, about 12 minutes.
7
Stir in the cornstarch slurry and simmer until the sauce thickens, about 30 seconds.
8
Remove from the heat and stir in the ras el hanout.
9
Let cool to room temperature.
10
Preheat the oven to 350.
11
Arrange the bananas on 2 large rimmed baking sheets.
12
Using a skewer or paring knife, poke the bananas all over, about 1 inch deep and 1 inch apart.
13
Stud the bananas with the coffee beans, candied orange peel, vanilla beans and cinnamon sticks.
14
Roast the bananas for about 20 minutes, until very tender.
15
Cut 6 of the bananas in half crosswise.
16
Spoon the spiced syrup onto plates.
17
Arrange a whole and halved banana on each plate.
18
Garnish with the candied nuts and serve.

2970

kcal

Calories

Fat

586

Carbs

170

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup sugar, 1/3 cup water, 2/3 cup roasted and skinned hazelnuts, 1/3 cup unsalted pistachios, and more.

Yes, Roasted Bananas with Spiced Syrup and Candied Nuts falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!