This recipe is a wonderfully sweet brunch-time treat or dessert which uses this Basic Dairy-Free Crepes Recipe and fills them with sweet sauce-covered bananas and walnuts. This recipe only calls for 1/4 of the recipe, so I typically like to keep the batter in the refrigerator for a quick breakfast the next day. I prefer serving my homemade dairy-free vanilla ice cream, but if you haven't the time, any store-bought dairy-free ice cream will do as well.
For this recipe, slightly under-ripe bananas are best to prevent over-cooking, which will result in mushy bananas.
Serves four
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- ¼ cup dairy-free soy margarine, preferably a “stick” variety
- 2/3 cup packed dark brown sugar
- ½ t. ground cinnamon
- ¼ t. nutmeg
- 1 T. banana liqueur (optional)
- 1 t. vanilla extract
- 4 bananas, peeled and sliced in half lengthwise and then again widthwise
- ½ cup dark rum
- ¼ cup raw walnuts
- 1/4 Recipe Basic Dairy-Free Crepes(see Head Note)
- Dairy-free vanilla ice cream, either store-bought or homemade (see head note)
Preparation:
1. In a large, heavy-bottomed skillet over low heat, melt the dairy-free soy margarine. Using a wooden spoon, stir in the brown sugar, cinnamon and nutmeg, mixing well until the sugar is dissolved. Stir in the banana liqueur and vanilla extract, bring the sauce to a simmer, and add the bananas. Cook for 2-3 minutes, carefully flipping the bananas to ensure even cooking. Transfer the bananas to small casserole dish and set aside.
2. With the sauce at a simmer, carefully stir in the rum and very carefully ignite the sauce. Cook for 1-2 minutes more, or until the flame completely dies out. Continue cooking until the mixture is the consistency of a thick syrup.
3. Add the sauce and walnuts to the bananas. Portion the banana mixture into the dairy-free crepes, serving with extra sauce, walnuts and dairy-free vanilla ice cream.
