Caramelized Bananas
Ingredients
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¼ cup light brown sugar
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1 teaspoon coconut oil
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3 bananas
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½ teaspoon flaky sea salt
Tools
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whisk
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medium bowl
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measuring cups
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measuring spoons
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chopping board
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knife
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June Pan
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spoon
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June Oven
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Preferences
Make the sugar mixture
In a medium bowl, whisk the brown sugar and coconut oil until the sugar is moistened. Set aside.
¼ cup light brown sugar
1 teaspoon coconut oil
medium bowl
measuring cups
measuring spoons
whisk
Slice the bananas
Leaving the skins on, slice each banana in half lengthwise to get 2 equal halves. Arrange the 6 banana halves flesh-side up on the June Pan.
knife
chopping board
June Pan
3 bananas
Add the sugar mixture
Using your fingers or a spoon, evenly divide the sugar mixture between the 6 banana halves, about 2 teaspoons per half. Lightly press the sugar onto the flesh of the banana to adhere it. It’s fine if some sugar falls onto the June Pan.
spoon
Broil the bananas
Transfer the June Pan to the TOP shelf of the June Oven. Broil the bananas 6 minutes, until the sugar is bubbling all over the surface of the banana and the flesh is soft. June will notify you when the bananas are ready. If you prefer the bananas darker, follow on-screen instructions to continue cooking.
June Oven
Serve the bananas
Remove the bananas from the June Oven and transfer to plates or bowls. If desired, pour or spoon any caramelized sugar remaining on the June Pan over the bananas. Sprinkle with the flaky sea salt, if using. Serve hot with your desired toppings.
½ teaspoon flaky sea salt
