I serve this a dinner parties very often, as it makes a very elegant and light tasting dessert. I like to serve it in my inherited old style champagne glasses or my martini glasses. I make this 1 to 2 hours ahead of time and refrigerate until dessert time.
This is a heavily modified recipe from “The Fruit Kitchen” by Emma Summer.
- 2 ripe bananas
- 1/2 to 2/3 cups of chopped walnuts (you can use hazelnuts or pecans here, instead of walnuts)
- 6 tablespoons of plain, good quality yogurt
- 2/3 cup heavy (whipping) cream
- 1/2 to 1 teaspoon vanilla
- 2 tsp honey
- For garnish, you can use:
- 4 tsp nuts
- chocolate syrup
- Mint sprigs
Mixer (to whip the cream) or a wire whisk, if you don’t have a mixer
- Toast the nuts in a skillet over medium heat, stirring often, until fragrant. About 5 minutes. You need to watch them closely, as they will burn very quickly.
- Cut up the bananas into a bowl, and mash them with a fork into a smooth purée.
- Add the yogurt and toasted nuts into the banana purée, and stir until well combined.
- In a separate bowl, whip the cream and honey into soft peaks.
- Carefully, fold in the cream and honey into the banana mixture.
- Spoon into 4 serving dishes (or glasses)
- Optional garnish: I like to sprinkle the toasted nuts on top and drizzle honey in a zigzag across the top and put a chocolate mint sprig on the side of the glass. Bruce enjoys this with chocolate syrup drizzled over it and a chocolate mint sprig on the side of the glass.