"Bananas" Foster

5 from 1 vote

Zucchini takes on the flavor of whatever you cook it with. Here it is cooked until soft in a caramel sauce and finished with banana, rum, and vanilla extracts along with cinnamon to produce a dessert sauce of sautéed bananas that goes wonderfully with vanilla ice cream. You will want to use a young zucchini as the seeds are less developed and the squash will not be bitter. Allulose is best here as it produces a silky caramel and will not recrystallize upon cooling.

Course Dessert

Cuisine American

Keyword american, banana, cinnamon, dairy-free, dessert, easy, egg-free, nightshade-free, nut-free, vegetarian, zucchini

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 150kcal

Author Jenny Ross

Ingredients

2 tablespoons butter or butter flavored coconut oil for dairy-free
2 small zucchini peeled and sliced lengthwise (they must be young as they are less fibrous and the seeds small and less noticeable)
pinch of salt
6 tablespoons allulose or more to taste
3-6 drops stevia glycerite or to taste
2 teaspoons banana extract
1-2 teaspoons rum extract
1 teaspoon vanilla extract
1 teaspoon molasses optional, improves flavor and adds minimal carbs
1/4 teaspoon cinnamon ground

Optional Serving

vanilla ice cream traditional
coconut whipped cream
yogurt

Instructions

Melt the butter in a large nonstick pan over medium heat.
Add the zucchini along with a pinch of salt. Cook until the first side of the zucchini is well browned, about 10 minutes on medium-high heat.
Add the allulose and flip the zucchini. Continue cooking until the zucchini release their liquid and the allulose mixture in the pan takes on a caramel color. The zucchini should be completely soft.
Off heat, stir in the banana and vanilla extracts. Let cool for 5-10 minutes then taste and adjust adding more banana extract if desired. The caramel will thicken a bit when cooled. Adjust the sweetness to taste with the stevia glycerite.
Serve with vanilla ice cream. Coconut ice cream or whipped cream makes a lovely variation. For a lower-fat and higher protein option, serve with some yogurt, sweetened to taste.

Notes

Protein:Energy Quotient [calories]: 0.13

Nutrition