When I’m hungry and in a rush, I reach for my curvy, tropical friend, the banana. This potassium- and Vitamin C-rich fruit has filled the bellies of the ravenous since ancient times. No wonder. Whether you pluck it off a tree or buy it from a fruit stand, grocery store or coffee shop, the ubiquitous banana persists in being easy to find, transport and eat. Just pop it into your bag or slip it into a “banana guard” and shove it into your jacket pocket and you’re set to snack healthfully any time, any place.

Because I enjoy the gentle sweetness and soft texture of bananas so much, I frequently incorporate them into my cooking. Banana bread, muffins and pancakes have all kicked off my days while banana cream pies, puddings, ice cream sandwiches and splits have brought luscious endings to my nights.

On those evenings when I crave a bit of a spectacle with dessert, I whisk together the flamboyant New Orleans classic Bananas Foster. In this dish bananas are sauteed in a mixture of brown sugar, cinnamon, unsalted butter and banana liqueur before being set aflame in dark rum. Once the fire dies out, the bananas and rich, amber sauce are spooned over ice cream. While vanilla ice cream has become the standard choice for Bananas Foster, alternate flavors such as chocolate, toffee, caramel or hazelnut can add an extra dash of excitement to this sweet.

When I don’t feel up to fiddling around with more than a few ingredients, I pull out some brown sugar and unsalted butter and make caramelized bananas. This simple treat can top French toast and pancakes, fill crepes, or be layered between scoops of ice cream or yogurt. Caramelized bananas can also stand on their own, served in small bowls with whipped cream or crisp sugar cookies.

So many cooking options. Such delicious food. It’s no surprise that bananas have become North America’s – and my – favorite fruit.

CARAMELIZED BANANAS
Serves 2 to 4

2 tablespoons unsalted butter
2 tablespoons light brown sugar
1 tablespoon granulated sugar
2 large, ripe bananas, peeled and sliced into coins

Melt the butter and sugar together in a medium frying or saute pan. Stir frequently so that the ingredients are well-combined. Lay the bananas on top of the sauce and cook for approximately 45 seconds. Flip over the banana coins and cook on the other side for roughly the same time. The bananas should be soft but not mushy. Spoon the caramelized bananas over French toast, pancakes, crepes, plain Greek yogurt or ice cream and serve immediately.