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Monday, May 26, 2014

Caramel Bourbon Bananas with Whipped Coconut Cream {SRC}

It’s time for another delicious round-up of recipes from Group D at the Secret Recipe Club!

What’s The Secret Recipe Club you ask? Why, just the original and most fun Secret Santa of the food blog world! The way it works, is members of the club are assigned another members blog each month. They pick any recipe from that blogger’s site, make it and write about it. Who has who is a secret until reveal day though (today!). There’s also a link hop at the end of the post so that I (and you) can check out all the other participating blogs and the great recipes they made. Interested in learning more, or joining? Check us out! How The SRC Works.

When I began searching my assigned blog for this months Group D reveal of the Secret Recipe Club, I had a huge sweet tooth raging, and was on the hunt for a dessert. When you're on a grain and refined sugar free diet it can be difficult to find a recipe that fits that criteria. But JJ from 84th and 3rd had me covered with her Caramel Bourbon Bananas with Whipped Coconut Cream. Before I get into the recipe though, I'd like to share a little about JJ and her fabulous blog 84th and 3rd.

JJ is a self proclaimed, "recipe developer, photographer, writer, designer, runner, yogi, ichy-feet traveler, NYC tragic and tea drinker" based in Australia. "Good day mate"! :) I bet she gets that a lot and hates it. Sorry JJ. :)

She has a slightly sarcastic personality, just like me, with a take it or leave it attitude, cocoa dusted of course! Although we're both vegetarians (there are lots of different types of vegetarianism) we do eat slightly differently. She's a vegaquarian, and I'm a grain-free flexitarian. Even though we both refuse to eat processed foods, I also don't eat grains or dairy products, while JJ does. That didn't stop me from finding some delicious recipes on her blog! I wound up making her Caramel Bourbon Bananas with Coconut Whipped Cream for the reveal. Not only for the aforementioned sweet-tooth, but also because I've been wanting to try my hand at coconut whipped cream for awhile now, and this recipe had it. There were quite a few other recipe I wanted to try too, and bookmarked them for later. Her Whole Fruit Ice Pops are on my schedule to make for this week, with her Pina Colada Rice Porridge (using cauli-rice), and Vegan Key Lime Pie not far behind.

This sweet treat is super easy to put together. Just slice up a barely ripe banana, bring some water and sugar to a simmer, add the whiskey and salt, and finally the banana. Place the bananas in a serving bowl, plop a heaping spoonful of whipped coconut cream on top and voila, you have a delicious dessert that is sure to impress. While I made the recipe exactly as JJ had, I did make a very slight substitution. I don't drink very often and when I do, my choice of alcohol is Tequila. So instead of going out to buy a whole bottle of bourbon, I asked one of my sons if he had any, and while he had whiskey, it was not bourbon but a rye, Crown Royal to be exact. I'm not sure how much that affected the taste, but since they are both a whiskey, I figured it was close enough. I wound up making this recipe both with and without the whiskey, and while both are equally delicious, I'm not much of a drinker, and preferred the flavor of the bananas without the added alcohol. So if you wind up making this, you can leave the alcohol out and still get fantastic results. Just add an extra teaspoon of water to compensate. I also added a slight teaspoon of coconut sugar to the whipped cream, to give it a hint of sweetness. If it isn't sweet, my family wont touch it. All in all this is a wonderfully simple, not to sweet dessert, which has a complex taste that will make people think you fussed over it. Shhhh it will be our little secret. :)

If you have any leftovers, the bananas will keep in an air-tight container in the fridge for a couple of days, and the whipped cream will keep for about a week, also in an air-tight container. It will firm up a bit in the fridge, just place it back into your mixing bowl and re-whip it when ready to use. Thanks for the delicious recipes JJ!

Caramel Bourbon Bananas with Whipped Coconut Cream

Serves 2


Caramel Bourbon Bananas

1 large just-ripe banana
1 tablespoon coconut sugar
3 tablespoons water
1 - 2 teaspoons bourbon
pinch sea salt

Whipped Coconut Cream

1 can coconut milk
1 teaspoon coconut sugar
splash of vanilla


To Make The Caramel Bourbon Bananas

Slice the banana into thick rounds. Set aside.
In a small frying pan over medium-low heat, bring the water and sugar to a simmer. Stir in the bourbon and salt and cook for a minute, or until the sauce just begins to thicken and the alcohol has cooked off.
Add the sliced banana and stir gently to combine. Continue cooking until just heated through – about a minute or so.

To Make The Whipped Coconut Cream

The can of coconut milk needs to sit for a day or so in the refrigerator for the cream to separate from the coconut water.
Carefully open the can and scoop off the thick cream, leaving the water in the can. The coconut water is great added to smoothies.
Place the cream in a mixing bowl, add the sugar and vanilla and whip until thickened.

To serve, place the prepared bananas into small bowls and top with a dollop of whipped cream.

These bananas can also be used as a topping for things such as ice cream or Greek yogurt,

Notes: *Make sure to use bananas that are just barely ripe. If they're to ripe, they will fall apart during the cooking process, and you will have a sweet banana soup!

*For best results when whipping coconut cream, chill the mixing bowl and beaters in the freezer for 5 minutes before beating the cream.

Wait, there's more! This recipe is just one of many delicious recipes shared by a fantastic group of cooks and bakers, who are members of Group D in the Secret Recipe Club. Take a few minutes to browse around and check out all of the yummy offerings. Just click on any of the photos and you will be taken straight to the blog and recipe. Enjoy!

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