Bananas in Milk with Cashews and Almonds

Introduction

You simmer 500 ml milk until very thick, then fold in banana slices fried in ghee, so the finished dish eats like a rich fruit dessert with a soft, custardy base. The toasted cashews and peeled almonds add needed crunch, and the recipe works well as a small dessert for four.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Servings: 4

Ingredients

• 15 g cashews
• 15 g almonds, peeled
• 250 g ghee
• 500 ml milk
• 4 bananas

Instructions

1. Chop the cashews and almonds into small pieces.
2. Fry the chopped nuts in a small amount of ghee until golden-brown.
3. Simmer the milk until reduced and very thick.
4. Peel the bananas, and cut into ¼ inch-thick slices.
5. Heat the 250 g ghee in a skillet. Add the bananas, and fry until they turn brown. Remove the fried bananas from the hot oil.
6. Mix the cooked bananas with the thickened milk, and let cool.
7. Garnish the bananas and milk with the toasted nuts, and serve.

Variations

• Replace the cashews with pistachios if you want a firmer crunch and a slightly less buttery nut flavor.
• Swap the peeled almonds for sliced almonds to shorten prep and get a lighter, more delicate topping.
• Add a pinch of ground cardamom while the milk simmers if you want a warmer, more aromatic finish.
• Use slightly firm bananas instead of very ripe ones if you want slices that hold their shape better during frying.
• Serve it well chilled after the cooling step if you want the thickened milk to set up more and feel closer to a pudding.

Tips for Success

• Chop the cashews and almonds small and evenly so they brown at the same rate in the ghee.
• Stir the milk often as it simmers; once it starts thickening, it can catch on the bottom quickly.
• Keep the banana slices close to ¼ inch thick so they brown without falling apart.
• Fry the bananas in batches if the skillet looks crowded; packed slices steam instead of brown.
• Pull the milk from the heat when it looks thick but still spoonable, since it will continue to thicken as it cools.

Storage and Reheating

Store the bananas and milk in an airtight container in the fridge for up to 2 days. If possible, store the toasted nuts separately so they stay crisp.

Freezing is not a good option for this recipe. The milk can separate and the bananas lose their texture after thawing.

For reheating, use a small saucepan over low heat and stir gently until just warmed through. You can also microwave it in short bursts at 50% power, stirring between bursts; avoid overheating or the milk can split. It also serves well cold straight from the fridge.

FAQ

Can you make this ahead?

You can make it up to 1 day in advance and refrigerate it after cooling. Add the toasted nuts just before serving so they stay crisp.

What kind of bananas work best?

Use ripe bananas that are still firm. Very soft bananas tend to break apart in the ghee.

Can you use a different milk?

Whole milk is the closest match because it reduces into a thick, rich base. Lower-fat milk or plant milk will give you a thinner result and a different flavor.

Why does the milk need to be reduced first?

Reducing the milk concentrates its flavor and gives the dish body. If you skip that step, the bananas release moisture into a base that stays too thin.