Pan-Roasted Bananas in Coffee-Maple Syrup with Yogurt Cream Cheese Recipe
Photo: Kate Mathis
Serves 4
1/2 cup plus 1 Tbsp. cream cheese, softened
1/4 cup plain Greek yogurt
5 Tbsp. maple syrup, divided
1 tsp. vanilla extract
1 Tbsp. unsalted butter
4 bananas, halved crosswise and then lengthwise
1 1/4 cups brewed coffee
1 red plum, cut into thin wedges
2/3 cup walnuts, toasted
Total time: 25 minutes
In a medium bowl, mix cream cheese with Greek yogurt, 2 Tbsp. maple syrup and vanilla extract until well blended. Set aside. In a 12" nonstick skillet, melt unsalted butter. When very hot, add bananas, cut side down, and cook over high heat until browned on the bottom, about 3 minutes. Transfer to a large plate. In the same skillet, add brewed coffee and 3 Tbsp. maple syrup; boil over high heat until reduced to 3/4 cup, about 5 minutes. Remove skillet from heat. Divide bananas, syrup and red plum wedges among 4 bowls. Spoon reserved yogurt cream cheese on top, sprinkle with walnuts and serve immediately.
Ingredients
Directions
Total time: 25 minutes
In a medium bowl, mix cream cheese with Greek yogurt, 2 Tbsp. maple syrup and vanilla extract until well blended. Set aside. In a 12" nonstick skillet, melt unsalted butter. When very hot, add bananas, cut side down, and cook over high heat until browned on the bottom, about 3 minutes. Transfer to a large plate. In the same skillet, add brewed coffee and 3 Tbsp. maple syrup; boil over high heat until reduced to 3/4 cup, about 5 minutes. Remove skillet from heat. Divide bananas, syrup and red plum wedges among 4 bowls. Spoon reserved yogurt cream cheese on top, sprinkle with walnuts and serve immediately.
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