Phil Vickery's Apple Bananas with Toffee Sauce Recipe

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Phil Vickery-bananas with toffee vanilla sauce-banana recipes-phil vickery recipes-woman and home
Phil Vickery-bananas with toffee vanilla sauce-banana recipes-phil vickery recipes-woman and home
(Image credit: Georgia Glynn Smith)
Serves4
By Woman and Home
published

Method

  1. Put the wine, sugar and vanilla pod into a wok or large saucepan, heat until simmering and stir for around two minutes until the sugar has dissolved.

  2. Add the bananas, simmer for 1 minute, then stir in the butter. And that’s it! Enjoy, served with the accompaniment of your choice.

Ingredients

  • 350ml (12fl oz) Shaohsing-style Chinese Cooking Wine (available from Waitrose)
  • 4tbsp caster sugar
  • 1 vanilla pod, split
  • 6 apple bananas, peeled and halved lengthways
  • 25g (1oz) chilled unsalted butter, cubed
  • natural set yogurt, to serve
Top Tip for making Phil Vickery's Apple Bananas with Toffee Sauce

Chef’s secrets 1) Wing Yip Shaohsing-style Chinese Cooking Wine is a dark brown plum wine. There isn’t really any substitute – you’ll find it at Waitrose. 2) Apple bananas are about half the size of normal bananas and taste faintly of their namesake. They are slightly firmer than the usual variety, and don’t fall apart quite so easily when cooked. 3) Store your bananas in a paper bag at room temperature – they turn black in the fridge. 4) Do use a wok, if you have one, for this pudding: because it is deep, the bananas sit in the sauce and absorb it.

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