May 2, 2025 • 5 mins
From thinking about it to plating it up... 10 minutes maximum for these boozy caramelised bananas! This is the best don’t-have-much-in-the-house dessert.
Serves 4
Ingredients
- 4-6 bananas
- 3 tablespoons butter
- 4 tablespoons brown sugar
- a decent squeeze of lemon juice
- a pinch of salt
- 3 tablespoons brandy or rum (optional)
- softly whipped cream to serve
Method
- Peel and slice the bananas into 2–3cm thick slices.
- Melt the butter and brown sugar together in a frying pan until bubbling.
- Stir in a squeeze of lemon juice and a pinch of salt.
- Place the bananas in the pan and cook in the bubbling sauce until softened but not mushy. Add the alcohol, if using, and let the sauce bubble for another 1–2 minutes.
- Serve the caramelised bananas smothered in sauce with a dollop of softly whipped cream.
This recipe is featured in Nici's cookbook 'A Quiet Kitchen'.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack Team podcast
from News Talks at be very.
Speaker 2 (00:13):
Much looking forward to this week's recipe. Nikki Wax reckons
that this is one of the easiest recipes possible. It's
a perfect recipe for when you don't have much or
anything in the house, and it has one of the
best names in the game, drunken bananas.
Speaker 3 (00:26):
Nikki drunken Bananas. Yes, I just love this. I have
been making this dessert since I reckon I was about
fourteen and babysitting, and when you were babysitting, people always
had sugar butter bananas in the house and perhaps a
little bit of booze. Now I didn't drink booze at
that age, but I would put a little splash of
(00:49):
their brandy or rum in these because I'd seen Mum
do it with crap suzettes, etc. And it is just
the bomb. It is one of those things that you
know if you don't have. So The background to me
bringing you this recipe this week is I was up
in Kataya last week or actually just out of there Hipata,
hence my absence on the show, and I was cooking
(01:10):
for a bunch of wonderful surfing women. And I hadn't
planned to do boozy bananas, but on the way to
the venue there was Honestly, I felt like maybe I'd
gotten lost and ended up in Thailand or somewhere, because
there was this roadside stool selling bananas, and I was like,
excuse me, where I mean?
Speaker 2 (01:29):
I think it is the only part of the country
where they can grow bananas. Yeah, it is.
Speaker 3 (01:33):
It is because it's warm and subtropical enough. So I
brought some bananas. But not only did I do it,
but the other nine people on the retreat also all
did the same because as they came past the so
we had a lot of bananas. So I decided, okay,
self sourcing, putting no caramelized, boozy, drunken bananas. Yes, and
everybody loved it. And this is why, because within ten
(01:53):
minutes you have got this on the table from start
to finish. So look, I peel and slice the bananas
into about two to three six slices. You kind of
want them to stay quite big so they don't get
too mushy, and you want probably a banana and a
bit for each person. So four people, four large bananas.
These were little kind of lady fingers, so we did
a few more. You want to melt, say three tablespoons
(02:16):
of butter and four tablespoons of brown sugar in a
pan and just do that until it starts to bubble,
which is just a few minutes, and you don't want
to let it go too far. Squeeze in the juice
of a lemon. It kind of just tempers that kind
of sugariness. Jack like, we want these to be caramized,
but sometimes it can be a bit cloying, and a
little pinch of salt is great bringing in that kind
(02:37):
of salted caramel element. I suppose throw your bananas in
the pan after that sauce is kind of bubbling away,
and then cook it until they are softened but definitely
not mushy. And these particular little lady fingers from up
in Northland were just perfect because they tend to be
just a little bit harder in the middle, which was
perfect for this dish. You can add three tablespoons or
(03:01):
a splash or whatever of brandy or rum or. The
host for us had macedamia rum, which was absolutely amazing.
I don't know how that worked, but it was amazing,
And let the sauce bubble away from another one to
two minutes. Essentially you're cooking off the alcohol that so
it's safe for kids, et cetera. Safe serve these caramelized
(03:22):
bananas and little bowls or glasses. I put a dollop
of either softly whipped cream, although that tends to disappear
quite quickly. You can have a ball of ice cream
or sour cream is a really great one. Again, you
don't often have fresh cream, or you might not have
fresh cream in the house, but sour cream with just
maybe a teaspoon of brown sugar in it is just
(03:42):
the most amazing flavor. And you'll find that that doesn't
kind of disappear so quickly with the heat of the bananas,
and it's it's just divide, yeah. And it's one of
those desserts check where people think you've got to an
awful lot of trouble and you really haven't. Everybody loves that.
Speaker 2 (03:57):
It just looks amazing. I reckon not I reckon serving
this with a little scoop of hoky poky ice cream. Actually,
you know, just because the hockey post it were work
with the kind of caramelization, don't you think, just as
a little and it gives you a little crunch as well,
just a little crunch going off with the softness of
the bananas.
Speaker 3 (04:14):
Oh, I love that idea, or maybe some little you know,
toffee nuts or something like that. And hey, look, I've
got a sister in law who's from Martinique, and she
does the same thing but with pineapple, and she puts
a little bit of all spice and cinnamon in it
as well. She plaes off little slices of pineapple exactly
the same sort of other ingredients. And it's also really amazing.
(04:35):
So it's very tropical, it's very yummy, it's very warming
for winter, these kind of cooler nights we started to get.
Speaker 2 (04:41):
You know, you got a sister in law from Martinique.
Speaker 3 (04:44):
I've got a sister in law from Martinique, you know.
Speaker 2 (04:48):
Okay, yeah, she.
Speaker 3 (04:50):
Went Martinique, France, New Zealand met my sister and there
you go, Mary Cade heaven funny.
Speaker 2 (04:56):
That's amazing. Okay, yeah, she lives in there.
Speaker 3 (05:00):
They live in New Zealand. And when when she made
this with pineapple, I was a bit like pineapple as
you did that with it was amazing and great with
a little bit of all spice and cinnamon. It's now
one of my dad's favorite desserts too, with the pineapples.
Speaker 2 (05:12):
Yeah, you do, they do? You know if they speak
they still still speak French in Martinique or is it?
Speaker 3 (05:18):
Oh, I could ask you that I mean and French
of course obviously, I.
Speaker 2 (05:22):
Think they use the Euro. I feel like they use
the euro because it's like a yeah, it's always hard
to keep up with exactly what the status of the
you know, you know, because what do they call the
French antils? Right?
Speaker 3 (05:34):
Yeah, yeah, yeah, absolutely, Look, I'm going to ask some
of those questions. I should know those things.
Speaker 2 (05:40):
Okay, very good, Well, yeah, thank you so much. We'll
make sure that amazing Sunday recipe for drunken bananas is up.
On the News Talks, he'd be website, the easiest place
to go for everything from a show News Talks. He'd
be dot co, dot inz, forward slash JAT.
Speaker 1 (05:54):
For more from Saturday Morning with Jack Tame. Listen live
to News Talks he'd be from nine am Saturday, or
follow the podcast on iHeartRadio
You're listening to the Saturday Morning with Jack Team podcast
from News Talks at be very.
Speaker 2 (00:13):
Much looking forward to this week's recipe. Nikki Wax reckons
that this is one of the easiest recipes possible. It's
a perfect recipe for when you don't have much or
anything in the house, and it has one of the
best names in the game, drunken bananas.
Speaker 3 (00:26):
Nikki drunken Bananas. Yes, I just love this. I have
been making this dessert since I reckon I was about
fourteen and babysitting, and when you were babysitting, people always
had sugar butter bananas in the house and perhaps a
little bit of booze. Now I didn't drink booze at
that age, but I would put a little splash of
(00:49):
their brandy or rum in these because I'd seen Mum
do it with crap suzettes, etc. And it is just
the bomb. It is one of those things that you
know if you don't have. So The background to me
bringing you this recipe this week is I was up
in Kataya last week or actually just out of there Hipata,
hence my absence on the show, and I was cooking
(01:10):
for a bunch of wonderful surfing women. And I hadn't
planned to do boozy bananas, but on the way to
the venue there was Honestly, I felt like maybe I'd
gotten lost and ended up in Thailand or somewhere, because
there was this roadside stool selling bananas, and I was like,
excuse me, where I mean?
Speaker 2 (01:29):
I think it is the only part of the country
where they can grow bananas. Yeah, it is.
Speaker 3 (01:33):
It is because it's warm and subtropical enough. So I
brought some bananas. But not only did I do it,
but the other nine people on the retreat also all
did the same because as they came past the so
we had a lot of bananas. So I decided, okay,
self sourcing, putting no caramelized, boozy, drunken bananas. Yes, and
everybody loved it. And this is why, because within ten
(01:53):
minutes you have got this on the table from start
to finish. So look, I peel and slice the bananas
into about two to three six slices. You kind of
want them to stay quite big so they don't get
too mushy, and you want probably a banana and a
bit for each person. So four people, four large bananas.
These were little kind of lady fingers, so we did
a few more. You want to melt, say three tablespoons
(02:16):
of butter and four tablespoons of brown sugar in a
pan and just do that until it starts to bubble,
which is just a few minutes, and you don't want
to let it go too far. Squeeze in the juice
of a lemon. It kind of just tempers that kind
of sugariness. Jack like, we want these to be caramized,
but sometimes it can be a bit cloying, and a
little pinch of salt is great bringing in that kind
(02:37):
of salted caramel element. I suppose throw your bananas in
the pan after that sauce is kind of bubbling away,
and then cook it until they are softened but definitely
not mushy. And these particular little lady fingers from up
in Northland were just perfect because they tend to be
just a little bit harder in the middle, which was
perfect for this dish. You can add three tablespoons or
(03:01):
a splash or whatever of brandy or rum or. The
host for us had macedamia rum, which was absolutely amazing.
I don't know how that worked, but it was amazing,
And let the sauce bubble away from another one to
two minutes. Essentially you're cooking off the alcohol that so
it's safe for kids, et cetera. Safe serve these caramelized
(03:22):
bananas and little bowls or glasses. I put a dollop
of either softly whipped cream, although that tends to disappear
quite quickly. You can have a ball of ice cream
or sour cream is a really great one. Again, you
don't often have fresh cream, or you might not have
fresh cream in the house, but sour cream with just
maybe a teaspoon of brown sugar in it is just
(03:42):
the most amazing flavor. And you'll find that that doesn't
kind of disappear so quickly with the heat of the bananas,
and it's it's just divide, yeah. And it's one of
those desserts check where people think you've got to an
awful lot of trouble and you really haven't. Everybody loves that.
Speaker 2 (03:57):
It just looks amazing. I reckon not I reckon serving
this with a little scoop of hoky poky ice cream. Actually,
you know, just because the hockey post it were work
with the kind of caramelization, don't you think, just as
a little and it gives you a little crunch as well,
just a little crunch going off with the softness of
the bananas.
Speaker 3 (04:14):
Oh, I love that idea, or maybe some little you know,
toffee nuts or something like that. And hey, look, I've
got a sister in law who's from Martinique, and she
does the same thing but with pineapple, and she puts
a little bit of all spice and cinnamon in it
as well. She plaes off little slices of pineapple exactly
the same sort of other ingredients. And it's also really amazing.
(04:35):
So it's very tropical, it's very yummy, it's very warming
for winter, these kind of cooler nights we started to get.
Speaker 2 (04:41):
You know, you got a sister in law from Martinique.
Speaker 3 (04:44):
I've got a sister in law from Martinique, you know.
Speaker 2 (04:48):
Okay, yeah, she.
Speaker 3 (04:50):
Went Martinique, France, New Zealand met my sister and there
you go, Mary Cade heaven funny.
Speaker 2 (04:56):
That's amazing. Okay, yeah, she lives in there.
Speaker 3 (05:00):
They live in New Zealand. And when when she made
this with pineapple, I was a bit like pineapple as
you did that with it was amazing and great with
a little bit of all spice and cinnamon. It's now
one of my dad's favorite desserts too, with the pineapples.
Speaker 2 (05:12):
Yeah, you do, they do? You know if they speak
they still still speak French in Martinique or is it?
Speaker 3 (05:18):
Oh, I could ask you that I mean and French
of course obviously, I.
Speaker 2 (05:22):
Think they use the Euro. I feel like they use
the euro because it's like a yeah, it's always hard
to keep up with exactly what the status of the
you know, you know, because what do they call the
French antils? Right?
Speaker 3 (05:34):
Yeah, yeah, yeah, absolutely, Look, I'm going to ask some
of those questions. I should know those things.
Speaker 2 (05:40):
Okay, very good, Well, yeah, thank you so much. We'll
make sure that amazing Sunday recipe for drunken bananas is up.
On the News Talks, he'd be website, the easiest place
to go for everything from a show News Talks. He'd
be dot co, dot inz, forward slash JAT.
Speaker 1 (05:54):
For more from Saturday Morning with Jack Tame. Listen live
to News Talks he'd be from nine am Saturday, or
follow the podcast on iHeartRadio
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