This is my version of caramelised bananas. It so happened because I had some leftover palm jaggery and I thought of substituting it for caramelised sugar. I have also used some spices unlike the typical caramelised bananas. I regretted slicing the bananas this way. I would request the readers to experiment with banana split.
In a pan fry the bananas in butter till they are red.
In another pan heat the jaggery and add the spices. Add the bananas into the syrup once it is cooled.
I like serving these chilled though my family felt it tasted better hot. So you could try both and share your experience with me. You could also caramelise sugar by heat it in a pan instead of jaggery I used. But since Jaggery is very common in Indian cooking I thought it would be a nice option. Bengali gur or jaggery tastes different from the other versions. I have used it in bengali nolen gurur payesh which was put up sometime ago on this blog. I believe its the distinct flavour that gave this dessert a difference.
