On this culinary journey through the Highlands of Scotland, award-winning food writer Ghillie Basan meets a host of artisan food producers, farmers, crofters, fishermen and distillers in her new book, A Taste of the Highlands. Our recipe of the week is the deliciously warming caramelised bananas with Glenmorangie, cream and toasted oats.
Caramelised Bananas with Glenmorangie, Cream and Toasted Oats from A Taste of the Highlands by Ghillie Basan
As we already know, the combination of oats and whisky is a match made in heaven – well, for Highlanders anyway – so the fudge-like consistency of the bananas and sugar can only add to that culinary narrative. For all the right reasons, this was my father’s favourite pudding. I’ve gone for Glenmorangie 10 as the whisky of choice because the fruit, honey and toffee notes complement the banana on the palate but, once again, just use whichever whisky you prefer or
have in the cupboard.
2–3 tbsp porridge oats
4–6 large bananas, peeled and
sliced in half lengthways
30g salted butter
3–4 tbsp muscovado or soft
2 generous drams of
Glenmorangie 10, or a whisky
of your choice
4–6 tbsp double cream
Heat the oven to 200°C (fan 180°C), 400°F, gas mark 6.
Tip the porridge oats onto a baking tray and pop in the oven for 10–15 minutes, until they begin to brown. Leave to cool.
Melt the butter in a heavy-based frying pan. Add the bananas and sear for 1–2minutes. Sprinkle in half the sugar. As it melts in the butter and around the bananas, sprinkle in the rest. Once the sugar has started to melt, add the first dram of whisky – if you are using gas you might prefer to do this off the heat.
Turn the bananas over and add the rest of the whisky. Cook gently until the bananas have almost melted into a fudge-like sauce. Trickle a little of the cream over the top and sprinkle with the toasted porridge oats. Serve the bananas while still hot and pass around the rest of the cream.
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