Caramel Bananas & Saffron Cream
20 Min

Caramel Bananas with Saffron Cream

This simple dessert, a crowd pleaser and sure to make kids happy highlights the glory of saffron. Chilled saffron cream makes the base for sauteed bananas. The bright yellow color is best achieved with time so don’t rush it.
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Cook Time

20 Minutes



Step 1
Combine 3/4 cup heavy cream with saffron and a pinch of salt; refrigerate for a few hours or overnight.
Step 2
In a medium-size nonstick skillet, heat the jaggery and ghee. The mixture will start to sizzle and darken in color. Add 1/4 cup heavy cream and cook until the mixture is a smooth caramel, about 2 to 3 minutes.
Step 3
Almost immediately, place the bananas onto the skillet cut side down. Cook them on low heat until they are golden brown in color, 2 minutes. Turn the heat off, flip the bananas over and sprinkle with cardamom, cinnamon, and a generous pinch of salt.
Step 4
Serve the bananas with the saffron cream pooled around them and sprinkle toasted chopped pistachios on top.
1 cup plain heavy cream, divided
Generous pinch of saffron
Sea salt
3 tablespoons jaggery, chopped (or 1/2 cup sugar)
2 tablespoons ghee
2 ripe firm bananas
Pinch of cinnamon
Pinch of cardamom
2 tablespoons chopped pistachios

Notes & Variations

  • Cake is best eaten within hours of preparing — especially when shared with friends or neighbors.
  • To make a gluten-free version, substitute all-purpose flour for equal combination of almond flour and rice flour.
  • Maple syrup is delicious but not essential; substitute it for 1/2 cup cane sugar.
20 Min

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Bananas about Bananas!

The banana originated in Southeast Asia and the South Pacific islands. Its name is derived from the Arabic word “banan,” which means finger. One of the first plants to be cultivated, the banana bears the scientific name musa sapientum, which means “fruit of the wise men.”