Roasted Banana Cream
A simple yet elegant dessert made by blending deeply flavorful roasted bananas with a touch of rum and sugar, then whipping it with heavy cream until light and fluffy. This creamy, rich treat is perfect for making ahead and serving chilled.
An original recipe by Forkin
- Total time
- 1 hr 45 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 561 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 4 pcsbanana, medium, ripe
- 2 tbspgranulated sugar
- 2 tbspdark rum(optional)
- 480 mlheavy cream, chilled
Equipment
food processor · spatula · baking sheet · oven
The method
Step by step
- 1
Preheat your oven to 200°C (400°F).
About 5 min
- 2
Arrange the whole, unpeeled bananas in a single layer on a baking sheet.
About 1 min
Cook’s note: Lining the baking sheet with parchment paper will make cleanup easier.
- 3
Roast for 15 minutes, until the skins have turned completely black and the fruit feels very soft.
About 15 min
- 4
Remove the baking sheet from the oven and let the bananas cool for 15 minutes, or until they are comfortable to handle.
About 15 min
Cook’s note: This cooling step is important for safety and prevents the hot bananas from warming the cream too much.
- 5
Once cooled, squeeze the soft, roasted banana pulp from the skins into the bowl of a food processor or a blender.
About 2 min
- 6
Add the granulated sugar and dark rum to the food processor.
About 1 min
- 7
Blend on high speed until the mixture is completely smooth and no lumps remain.
About 1 min
Cook’s note: Scrape down the sides of the bowl once to ensure everything is well combined.
- 8
Pour the chilled heavy cream into the food processor with the banana puree.
About 1 min
- 9
Process again on high speed for about 2 minutes, until the mixture is thick, light, and fluffy, similar to a mousse.
About 2 min
Cook’s note: Don't over-process, or the cream may start to separate.
- 10
Spoon the banana cream into a serving bowl or individual glasses.
About 2 min
- 11
Cover with plastic wrap and refrigerate for at least one hour to allow it to set and chill completely before serving.
About 1 hr
Cook’s note: Press the plastic wrap directly onto the surface of the cream to prevent a skin from forming.
Per serving
Nutrition
- Calories
- 561.1kcal
- Protein
- 3.7g
- Carbs
- 38.7g
- Fat
- 44.8g
- Fibre
- 3.1g
- Sugar
- 25.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
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