Banana Season
Strawberries in the spring, summer’s stone fruits and the first apple of the fall, with each new season comes an array of different fruits and veggies at the peak of their tastiness just begging to be enjoyed. There is one fruit in particular however that no matter what the season may be manages to find a way into regular rotation in my diet.
Bananas
Sliced and served atop a bowl of cold cereal, slow cooked into a pot of oatmeal, mashed up and baked into bread, or straight from the peel. Any way you serve them I am more than happy to give it a try.
In the winter months when the weather is chilly bananas are particularly satisfying when cooked up and served warm. One of my favorite methods is browning them to serve atop any number of delicious dishes.
Browned Bananas
1 banana, cut into 1 inch thick slices
1 pat of butter
Optional: honey and cinnamon
Preparation
In a small sauté pan heat the butter until it starts to sizzle a smidge. Add to this the banana slices and cook until they start to brown on each side.
Serve atop oatmeal, toast, waffle, or even ice cream. Finish with a drizzle of honey or sprinkle of cinnamon.