The key to the spicy, aromatic notes of Arvinda and Preena Chauhan’s Caramelized Chai-Spiced Bananas recipe? Their Perfumy Chai Masala mix. Coming from a long line of chai connoisseurs, and having their own chai cafe, Arvinda and Preena have created the perfect chai masala blend – it’s the flavour foundation of this special dish. From there, jaggery (a sweetener commonly used in Indian cuisine), cream and ginger are simmered with the chai masala and ripe bananas. Topped with crunchy toasted cashews and dark chocolate, this recipe has it all.
Caramelized Chai-Spiced Bananas
Preena and Arvinda Chauhan created this westernized version of a beloved Indian street food dish.
Ingredients
- 4 ripe bananas peeled
- 2 tbsp raw cashew halves to garnish
- 1 tbsp ghee or salted butter
- ¼ cup jaggery or brown or maple sugar (see note)
- ⅓ cup half-and-half cream
- 1 tsp Arvinda's Chai Masala
- ½ tsp ginger powder
- 2 tbsp blueberries to garnish
- 2 tbsp coconut chips or dried desiccated coconut, unsweetened
- 2 tbsp coarsely chopped dark chocolate to garnish
- 4 fresh mint leaves to garnish
Instructions
- Cut the peeled bananas in half and slice lengthwise. Set aside.
- Heat a large non-stick skillet on medium heat. Add the cashews and gently toast for a couple of minutes or until fragrant. Transfer to a small bowl and set aside as a garnish.
- In the same large non-stick skillet on medium heat, melt the ghee. Add the jaggery and stir to combine. Stir in the cream and sprinkle in the chai masala and ginger powder. Mix together to create a sauce.
- Gently add the bananas, coating with the ghee and jaggery mixture, and cook for 3 to 5 minutes or until soft.
- Serve the caramelized bananas as a plated dessert garnished with the toasted cashews, blueberries, coconut chips, dark chocolate and a mint leaf.
Notes
If using brown or maple sugar instead of jaggery, consider reducing the amount slightly, as the results may be a touch sweeter.
