This recipe is adapted from Sherry Yard, The Secrets of Baking. To obtain an intense banana flavor, ripe bananas are caramelized. The resulting “schmutz” as Chef Yard calls it, can be further flavored with a vanilla bean, split and scraped (remove before processing in a food processor) and 1 teaspoon ground cinnamon. When cooled, some of the recipe can be added to buttercream or ice cream for an intense banana experience!
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INGREDIENTS
2 tablespoons (1/4 stick) unsalted butter
1/2 cup sugar
1/2 cup light brown sugar, packed
3 large very ripe bananas, peeled and cut into 1/2-inch pieces
1/4 cup good quality dark rum
1 tablespoon fresh lemon juice
1/8 teaspoon (pinch) salt
INSTRUCTIONS
1. In a large heavy bottomed sauté pan, melt the butter over medium to medium-low heat until the butter solids separate, sink to the bottom, and begin to brown, 3 to 5 minutes, taking care not to burn the butter. Adjust the heat if necessary. When the butter is a dark golden color, add the sugar and brown sugar and stir until dissolved, 5 to 8 minutes.
2. Add the bananas and sauté, stirring constantly, for about 2 minutes, or until the bananas are softened and caramelized or they take on a golden brown color, taking about 2 minutes. Remove from the heat and with the pan facing away from you to avoid the quickly rising steam, carefully add the rum, lemon juice, and salt. Place the pan back over low heat and cook for 1 minute more, stirring from time to time.
3. Remove from the heat and immediately spoon half of the banana mixture into a food processor. (Be careful: the mixture is very hot!) Pulse until the mixture becomes a smooth paste. Remove into a heat proof bowl and repeat with the remaining banana mixture. Use the warm schmutz immediately or cool.
STORAGE
Refrigerate in an airtight container for up to 3 days.
