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Speaker 1: You're listening to the Saturday Morning with Jack Team podcast

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Speaker 1: from News Talks at be very.

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Speaker 2: Much looking forward to this week's recipe. Nikki Wax reckons

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Speaker 2: that this is one of the easiest recipes possible. It's

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Speaker 2: a perfect recipe for when you don't have much or

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Speaker 2: anything in the house, and it has one of the

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Speaker 2: best names in the game, drunken bananas.

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Speaker 3: Nikki drunken Bananas. Yes, I just love this. I have

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Speaker 3: been making this dessert since I reckon I was about

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Speaker 3: fourteen and babysitting, and when you were babysitting, people always

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Speaker 3: had sugar butter bananas in the house and perhaps a

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Speaker 3: little bit of booze. Now I didn't drink booze at

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Speaker 3: that age, but I would put a little splash of

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Speaker 3: their brandy or rum in these because I'd seen Mum

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Speaker 3: do it with crap suzettes, etc. And it is just

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Speaker 3: the bomb. It is one of those things that you

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Speaker 3: know if you don't have. So The background to me

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Speaker 3: bringing you this recipe this week is I was up

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Speaker 3: in Kataya last week or actually just out of there Hipata,

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Speaker 3: hence my absence on the show, and I was cooking

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Speaker 3: for a bunch of wonderful surfing women. And I hadn't

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Speaker 3: planned to do boozy bananas, but on the way to

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Speaker 3: the venue there was Honestly, I felt like maybe I'd

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Speaker 3: gotten lost and ended up in Thailand or somewhere, because

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Speaker 3: there was this roadside stool selling bananas, and I was like,

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Speaker 3: excuse me, where I mean?

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Speaker 2: I think it is the only part of the country

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Speaker 2: where they can grow bananas. Yeah, it is.

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Speaker 3: It is because it's warm and subtropical enough. So I

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Speaker 3: brought some bananas. But not only did I do it,

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Speaker 3: but the other nine people on the retreat also all

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Speaker 3: did the same because as they came past the so

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Speaker 3: we had a lot of bananas. So I decided, okay,

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Speaker 3: self sourcing, putting no caramelized, boozy, drunken bananas. Yes, and

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Speaker 3: everybody loved it. And this is why, because within ten

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Speaker 3: minutes you have got this on the table from start

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Speaker 3: to finish. So look, I peel and slice the bananas

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Speaker 3: into about two to three six slices. You kind of

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Speaker 3: want them to stay quite big so they don't get

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Speaker 3: too mushy, and you want probably a banana and a

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Speaker 3: bit for each person. So four people, four large bananas.

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Speaker 3: These were little kind of lady fingers, so we did

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Speaker 3: a few more. You want to melt, say three tablespoons

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Speaker 3: of butter and four tablespoons of brown sugar in a

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Speaker 3: pan and just do that until it starts to bubble,

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Speaker 3: which is just a few minutes, and you don't want

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Speaker 3: to let it go too far. Squeeze in the juice

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Speaker 3: of a lemon. It kind of just tempers that kind

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Speaker 3: of sugariness. Jack like, we want these to be caramized,

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Speaker 3: but sometimes it can be a bit cloying, and a

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Speaker 3: little pinch of salt is great bringing in that kind

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Speaker 3: of salted caramel element. I suppose throw your bananas in

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Speaker 3: the pan after that sauce is kind of bubbling away,

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Speaker 3: and then cook it until they are softened but definitely

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Speaker 3: not mushy. And these particular little lady fingers from up

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Speaker 3: in Northland were just perfect because they tend to be

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Speaker 3: just a little bit harder in the middle, which was

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Speaker 3: perfect for this dish. You can add three tablespoons or

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Speaker 3: a splash or whatever of brandy or rum or. The

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Speaker 3: host for us had macedamia rum, which was absolutely amazing.

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Speaker 3: I don't know how that worked, but it was amazing,

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Speaker 3: And let the sauce bubble away from another one to

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Speaker 3: two minutes. Essentially you're cooking off the alcohol that so

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Speaker 3: it's safe for kids, et cetera. Safe serve these caramelized

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Speaker 3: bananas and little bowls or glasses. I put a dollop

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Speaker 3: of either softly whipped cream, although that tends to disappear

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Speaker 3: quite quickly. You can have a ball of ice cream

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Speaker 3: or sour cream is a really great one. Again, you

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Speaker 3: don't often have fresh cream, or you might not have

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Speaker 3: fresh cream in the house, but sour cream with just

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Speaker 3: maybe a teaspoon of brown sugar in it is just

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Speaker 3: the most amazing flavor. And you'll find that that doesn't

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Speaker 3: kind of disappear so quickly with the heat of the bananas,

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Speaker 3: and it's it's just divide, yeah. And it's one of

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Speaker 3: those desserts check where people think you've got to an

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Speaker 3: awful lot of trouble and you really haven't. Everybody loves that.

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Speaker 2: It just looks amazing. I reckon not I reckon serving

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Speaker 2: this with a little scoop of hoky poky ice cream. Actually,

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Speaker 2: you know, just because the hockey post it were work

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Speaker 2: with the kind of caramelization, don't you think, just as

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Speaker 2: a little and it gives you a little crunch as well,

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Speaker 2: just a little crunch going off with the softness of

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Speaker 2: the bananas.

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Speaker 3: Oh, I love that idea, or maybe some little you know,

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Speaker 3: toffee nuts or something like that. And hey, look, I've

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Speaker 3: got a sister in law who's from Martinique, and she

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Speaker 3: does the same thing but with pineapple, and she puts

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Speaker 3: a little bit of all spice and cinnamon in it

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Speaker 3: as well. She plaes off little slices of pineapple exactly

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Speaker 3: the same sort of other ingredients. And it's also really amazing.

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Speaker 3: So it's very tropical, it's very yummy, it's very warming

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Speaker 3: for winter, these kind of cooler nights we started to get.

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Speaker 2: You know, you got a sister in law from Martinique.

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Speaker 3: I've got a sister in law from Martinique, you know.

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Speaker 2: Okay, yeah, she.

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Speaker 3: Went Martinique, France, New Zealand met my sister and there

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Speaker 3: you go, Mary Cade heaven funny.

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Speaker 2: That's amazing. Okay, yeah, she lives in there.

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Speaker 3: They live in New Zealand. And when when she made

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Speaker 3: this with pineapple, I was a bit like pineapple as

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Speaker 3: you did that with it was amazing and great with

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Speaker 3: a little bit of all spice and cinnamon. It's now

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Speaker 3: one of my dad's favorite desserts too, with the pineapples.

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Speaker 2: Yeah, you do, they do? You know if they speak

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Speaker 2: they still still speak French in Martinique or is it?

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Speaker 3: Oh, I could ask you that I mean and French

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Speaker 3: of course obviously, I.

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Speaker 2: Think they use the Euro. I feel like they use

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Speaker 2: the euro because it's like a yeah, it's always hard

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Speaker 2: to keep up with exactly what the status of the

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Speaker 2: you know, you know, because what do they call the

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Speaker 2: French antils? Right?

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Speaker 3: Yeah, yeah, yeah, absolutely, Look, I'm going to ask some

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Speaker 3: of those questions. I should know those things.

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Speaker 2: Okay, very good, Well, yeah, thank you so much. We'll

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Speaker 2: make sure that amazing Sunday recipe for drunken bananas is up.

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Speaker 2: On the News Talks, he'd be website, the easiest place

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Speaker 2: be dot co, dot inz, forward slash JAT.

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Speaker 1: For more from Saturday Morning with Jack Tame. Listen live

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