Melt the butter in a nonreactive skillet. Add the bananas in an even layer, red ones cut side down. Tuck the vanilla bean between the bananas and cook over moderately high heat for 4 minutes: turn the lady finger bananas so they brown all over; brown the red bananas on the bottom. Turn the red bananas, add the pineapple and cook until golden, about 2 minutes. Add the passion fruit juice and boil over high heat until reduced to a glaze, about 4 minutes. Serve warm.
Sweetened passion fruit juice is available at specialty food stores and Latin American markets.
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