Recipes Bananas with Caramel and Honey-Roasted Nuts 3.0 (6,056) Add your rating & review Plus: More Dessert Recipes and Tips By Jimmy Bradley Jimmy Bradley Jimmy Bradley is a celebrated American chef, restaurateur, and cookbook author who operated two beloved New York restaurants — The Red Cat and The Harrison — for decades. His recipes have been featured in Food & Wine, The New York Times, and Bon Appetit, and he's appeared on Bravo's Top Chef Masters. Food & Wine's Editorial Guidelines Updated on June 19, 2015 Print Rate It Share Share Tweet Pin Email Photo: © James Baigrie Yield: 8 Ingredients 8 just-ripe bananas, peeled and halved lengthwise 1 cup dark brown sugar 6 tablespoons unsalted butter 1 tablespoon boiling water Vanilla ice cream, for serving 1/2 cup roasted nuts, preferably honey-roasted Directions Preheat the oven to 400°. In a large, shallow baking dish, arrange the halved bananas, cut side up. In a medium saucepan, combine the sugar and butter and cook over moderate heat, stirring, until just melted. Raise the heat to moderately high, add the boiling water and boil for 3 minutes. Pour the sauce over the bananas. Bake the bananas for 15 minutes, or until golden and the caramel is bubbling. Serve the bananas warm with the ice cream and pass the nuts at the table. Make Ahead The bananas can be prepared through Step 2 and kept at room temperature for 3 hours. Rate it Print