Use your pressure cooker or instant pot to get a quick, unusual Caramelized Banana Sauce. Eat it plain or enjoy it over ice cream for an unusual yet delicious banana dessert!
Caramelized Banana Sauce | Pressure Cooker Banana Sauce
I know, weird title but that’s literally what it was. Kinda like apple sauce, except made with bananas. I wanted to make baked plantains but I couldn’t find plantains, and then it was too hot to bake. So I thought I’d throw everything into the Instant Pot and see what happens.
What happened was something that tasted very yummy with a dollop of ice-cream. Roger used no-sugar added ice cream, but feel free to use your favorite kind of ice cream to go with this, or eat it plain as I did.
I could only have a taste as I still need to stay super-low carb this week, but what I tasted of it was very good. It tastes like applesauce, but with a hint of banana.
The texture is thicker than apple sauce as well, and with the butter and spices in it, it was a very rich and tasty dessert. It does taste like baked, mashed plantains, but since bananas are sweeter and less starchy than plantains, it was softer-textured.
Can I include this in the Mexican cooking book because it’s sorta like Baked Plantains? I think I will 🙂
Looking for more interesting dessert recipes to dry? Check out my Keto Almond Phirni Kheer recipe! It’s a deliciously low carb Indian dessert recipe that you’re sure to love!
Another great dessert recipe is my Coconut Pandan Chia Seed Pudding . It’s an easy to make, no-cook and keto dessert recipe that tastes fantastic!
Since it takes less than 2 minutes at pressure, you could start this right before you sit down to dinner, and have it be ready when dinner was done. This way you can serve the hot desert with some whipped cream or cold ice cream, with very little effort.
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Instant Pot Caramelized Banana Dessert
Ingredients
- ▢ 4 teaspoons ( 4 teaspoons ) Butter
- ▢ 4 teaspoons ( 4 teaspoons ) Sugar Or Other Sweetener Equivalent
- ▢ 2 ( 2 ) Bananas , cut in half then sliced lengthwise
- ▢ 1-2 teaspoons ( 1 teaspoons ) Apple Pie Spice
- ▢ 1/2 cup ( 125 g ) Water
Instructions
- Heat your Instant Pot on Sauté, and once it is hot, add the butter and sugar, mixing well. Allow it to caramelize and for the sugar to melt most of the way.
- Add in the bananas, cut side down, and let them coat into the sauce, flipping to ensure the bananas are covered in the sauce.
- Add 1/4 c water to deglaze, being sure to scrape up anything that might be stuck in the bottom.
- Pour in the other 1/4 cup of water, seal the Instant Pot, and cook on low pressure for two minutes, releasing pressure quickly when done.
- Open up the Instant Pot and gently mash the bananas to get a uniform purée.
- Add additional butter, sugar, or spice as needed.
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Instant Pot Caramelized Banana Dessert
Ingredients
- 4 teaspoons Butter
- 4 teaspoons Sugar Or Other Sweetener Equivalent
- 2 Bananas cut in half then sliced lengthwise
- 1-2 teaspoons Apple Pie Spice
- 1/2 cup Water
Instructions
- Heat your Instant Pot on Sauté, and once it is hot, add the butter and sugar, mixing well. Allow it to caramelize and for the sugar to melt most of the way.
- Add in the bananas, cut side down, and let them coat into the sauce, flipping to ensure the bananas are covered in the sauce.
- Add 1/4 c water to deglaze, being sure to scrape up anything that might be stuck in the bottom.
- Pour in the other 1/4 cup of water, seal the Instant Pot, and cook on low pressure for two minutes, releasing pressure quickly when done.
- Open up the Instant Pot and gently mash the bananas to get a uniform purée.
- Add additional butter, sugar, or spice as needed.
Instant Pot Caramelized Banana Dessert https://twosleevers.com/pressure-cooker-caramelized-banana-sauce/
I’m trying to eat more vegetables as I cut calories this week, and I also wanted to add another vegetable dish to the Mexican cookbook. So I cooked some poblanos and some summer squash together, not expecting to get much. I was pleasantly surprised by how good this low carb Mexican Style Poblano Zucchini tasted!
One thing I’m realizing with the Instant Pot , is that to cook vegetables well in it, not only do you need low pressure and quick cooking times, you also really need to leave the pieces a lot larger than you might otherwise. When I made the Caldo de Res, I left the chayote squash chunks quite large and even after 5 minutes, they still had a little bite to them which I loved.
Mexican Style Poblano Zucchini
You’ll notice that I start the Mexican Style Poblano Zucchini recipe with oil and then add butter. We want the poblanos to char, and butter will burn if it’s left cooking for that long. So I used the oil to char, and the butter to add flavor. For this side dish , after I had charred the poblano peppers and sautéd the onions, I put in 1/2 inch chunks of the squash, and cooked at low pressure for 2 minutes, releasing pressure quickly. The squash was well-cooked and not at all mushy so I think that worked well.
Looking for a delicious Mexican styled dessert to pair with this recipe? Check out my Cinnamon Almond Horchata Pudding ! It’s so simple to make, and the flavors are so classic and delicious!
And If you’re looking for more delicious vegetarian dishes, check out my Instant Pot Langar Ki Dal . It’s a deliciously Indian dal recipe that you’re sure to love!
More Of Our Best Zucchini Recipes
- Roasted Zucchini
- Zucchini Casserole
- Keto Zucchini Chaffles
- Air Fryer Zucchini
- Air Fryer Zucchini Fries
So if you’re looking for a delicious vegetarian dish with some Mexican flair, this recipe is sure to deliver. It’s full of flavor, very easy to make, and it’s done in no time thanks to your Instant Pot! So the next time you’re looking for a delicious Mexican recipe to cook up, whether you’re a vegetarian or not, go for this one!
Mexican Style Poblano Zucchini
Ingredients
- ▢ 1 tablespoon Oil
- ▢ 2 poblano peppers , cut into strips
- ▢ 2 teaspoons Butter
- ▢ 1/2 Onion , sliced thin
- ▢ 1 tablespoon Garlic
- ▢ 1 Zucchini
- ▢ 1 Yellow Summer Squash
- ▢ 1/2 cup Chicken Broth
- ▢ 1/2 teaspoons Ground Cumin
- ▢ 1 teaspoon Kosher Salt
- ▢ 1 tablespoon mexican crema or sour cream
Instructions
- Heat your Instant Pot on Sauté, and once it’s hot, add oil. Place poblano strips in a single layers as much as possible and allow them to char. Flip only occasionally, and cook for about 10 minutes.
- Add butter and when it melts, add in onions and garlic and cook along with the peppers until soft, about 2-3 minutes
- Add all other ingredients except crema, close the Instant Pot and set for 2 mins at Low Pressure. When it is done, release pressure quickly.
- Add in crema while stirring so that it incorporates into the sauce.
