Pan Fried Bananas

Ingrédients

• 3 bananas (firm, not overly ripe)
• 1 tablespoon sugar (or coconut sugar)
• 1 teaspoon vanilla extract (or vanilla powder)
• 1 tablespoon vegan margarine
• 1 12.3-ounce container silken tofu (firm)
• 2 tablespoons neutral-flavored oil (sunflower, melted coconut, safflower, etc.)
• 1/2 cup pure maple syrup
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon sea salt
• 1 1/2 cups sliced strawberries
• 2 tablespoons crushed or chopped pecans

Préparation

1. 1

   Slice each banana in half lengthwise. Next, slice each banana half in half width-wise so that you end up with twelve banana segments that are each half of their original thickness and length.

2. 2

   Mix the coconut sugar and vanilla and lightly coat each banana segment evenly with the mixture.

3. 3

   Heat a very large skillet over medium-high heat. Add the margarine. When the margarine is melted, distribute it evenly over the pan. Place the banana pieces in a single layer on the pan. Allow them to get nicely browned on the bottom (this should take well under 5 minutes). Gently flip them over and brown on the other side. When both sides are gloriously browned and caramelized, turn off the heat.

4. 4

   In a blender, combine the tofu, maple syrup, oil, cardamom, cinnamon, and salt until very smooth and consistently creamy. Set aside (or refrigerate for up to a week).

5. 5

   Prepare the strawberries and pecans if desired and set them aside.

6. 6

   To serve: Place sauce on each plate and top with the pan-fried bananas. Garnish with strawberries and pecans, and enjoy!