Even I get tired of ice cream for dessert every night. This afternoon, while grocery shopping, I came across Burro bananas. There are many kinds of bananas, the one we eat most often in the US is the Cavendish.
Burro bananas are about 3 inches long, have squared-off sides and are tangy, even when ripe. I passed up the blue-skinned Ice Cream banana, and the Macabu, which were black–exactly what they should be when ripe. Only then does the Macabu develop a sweet taste and creamy texture. I almost bought the red-skinned bananas because I love the sticky orange insides. I chose the burro bananas.
Back home, I put a small pat of butter in a skillet (choose one with a lid), and dropped a flour tortilla on the hot butter. I sliced the banana on top of the tortilla, added a sliced nectarine, and sprinkled raisins and 2 teaspoons of sugar over the now-bubbling tortilla. I added a bit of coriander and cinnamon. I then dropped another tortilla on top and using a plate, turned out the pan, which turned the tortilla upside down. I slid the dessert back into the pan, with the uncooked tortilla on the bottom.
Using the lid to keep in the heat, I let the banana melt into the nectarine and the sugar and spices blend. When the top tortilla was solid and crisp, I slid the dessert onto a plate, cut it in half and enjoyed every bite. The other half? Breakfast isn’t that far off, and topped with a little yogurt, it should be spectacular.
–Quinn McDonald is a writer who likes to eat. While she’ll never be a size 6 again, she loves grocery shopping, preparing a meal out of whatever happens to be in the fridge, and inventing desserts based on what’s fresh in the produce aisle. See her workshops at QuinnCreative.com