Ingredients:
- 3 ripe bananas
- 2 tbsp homemade ghee
- ½ tsp freshly ground cardamom
- ¼ tsp ground ginger
- A pinch of Himalayan salt
- Fresh coconut, grated
- Coconut yogurt, to serve (optional)
Spiced, Caramelised Banana - Breakfast the Ayurvedic Way
SPICED, CARAMELISED BANANA - BREAKFAST THE AYURVEDIC WAY
In Ayurvedic tradition, breakfast sets the foundation for the day ahead. This spiced, caramelised banana recipe brings together simple ingredients with warming spices, creating a dish that's both grounding and delightful.
Making ghee at home is a practice passed down through generations in Indian households. The gentle warming of ghee releases its aroma, creating the perfect base for spices to release their essence. As it warms in the pan, it invites the addition of cardamom and ginger, each bringing their distinctive character to the dish.
Cardamom holds a treasured place in Indian kitchens, where its sweet aroma has scented morning meals for centuries. When freshly ground, it brings an unmatched fragrance to the dish. Ginger adds its subtle warmth, complementing the sweetness of ripe bananas perfectly.
The transformation of the bananas as they caramelize is what makes this dish special. As they cook in the spice-infused ghee, their natural sweetness deepens, their edges turn golden, while their center remains tender. Fresh coconut adds a final touch of texture, bringing brightness to each bite.
This recipe shows the beauty of thoughtful preparation and careful attention to detail. It's about taking a moment in the morning to cook with intention, letting the familiar aromas fill your kitchen as you begin your day. Whether this is your first time preparing this dish or it's already a beloved part of your morning routine, it offers a moment of connection through food.
Method:
- Method:
- Begin by peeling the bananas and slicing them diagonally into pieces about 2cm thick. The diagonal cut creates more surface area for caramelisation.
- Warm a heavy-based saucepan over medium heat. Add the ghee and allow it to melt gently.
- Once the ghee has melted and warmed, add the cardamom and ginger. Allow these spices to infuse into the ghee for a few moments, filling your kitchen with their aroma.
- Add the sliced bananas in a single layer, sprinkle with the Himalayan salt, and cook for 2-3 minutes until they develop a golden-brown crust.
- Carefully turn each piece and cook for another 2 minutes until evenly caramelised.
- Arrange the warm caramelised bananas on your serving plate
- Top with a generous sprinkle of freshly grated coconut
- Serve with a dollop of coconut yogurt if desired
- Best enjoyed while warm
- Choose bananas that are ripe but still firm for the best caramelisation
- Freshly ground cardamom makes a noticeable difference to the final flavour
- The ghee should be warm but not too hot when adding the spices
- For extra texture, toast some coconut flakes to sprinkle on top
