This is the last of the sides from our Thanksgiving. I really do enjoy a good sweet potato casserole. It’s almost as much of a staple as dressing. I wanted something a little different this year, so I instantly picked this Sweet Potatoes and Roasted Bananas with Honey version. It’s a pretty simple dish with sweet potatoes, bananas, and honey topped with classic brown sugar and pecans. I had never roasted bananas before, so I was excited to try a new baking skill!
So, how’s it taste?
I was really happy with the results, but as you can see my topping pooled a little bit with the butter. You know why? Because I completely forgot the flour! Argh! I didn’t even realize I had left it out until I wrote the ingredients for this post. Oh well, a little pool of butter never hurt anyone. It really didn’t affect the flavor either, but the topping would have been a lot crunchier. The roasted bananas definitely shine in this recipe. They turn into this sweet, decadent flavor that I just can’t describe. I loved it, but if you aren’t a banana lover, you may not be a fan. You could easily reduce the amount of bananas so they add sweet but not a heavy flavor. Use really good honey, too, as it’s a prominent flavor as well. This dish was delicious, but be warned it’s really sweet. It was almost like dessert, but I find that most sweet potato casseroles can easily play that role. My one complaint is that it’s not “whipped.” The original title had that word and I left it out because it’s not a whipped and fluffy texture. I think next time I make this, I would actually whip the potatoes and bananas with an electric mixer or maybe use a food processor. I wanted them a little more lighter than what I can do mixing them by hand.
Yield: 10-12 servings
Sweet Potatoes and Roasted Bananas with Honey
4 bananas, unpeeled
1 cup (2 sticks) unsalted butter, room temperature
1/4 cup honey
1/2 cup all-purpose flour
3/4 cup dark brown sugar
1 1/2 cups pecans, chopped