I remember when I was young my family never bought bananas. We grew our own bananas in the farm. This was a wonderful decision, as we could use every part of the banana. Uses included the banana leaf for wrapping food, along with eating both the banana flower and the heart of the banana tree. I grew up with so many different ways of eating bananas, and below is just one of them.
For this recipe I use an 80% ripe sugar banana that is cut into 5-6 pieces. Grill on the charcoal if you can, but here I grill it in the oven. When the banana starts to brown bring it out and gently it press down to flatten it for serving.
Serve with the butterscotch sauce I make using
• 1/2 cup of brown sugar,
• 150ml of cream, and
• 50g of butter.
Put the ingredients together in the pot then bring to boil and shimmer until the mix thickens.
Note: the original Thai way uses coconut cream and palm sugar instead of cream and brown sugar, an alternative you can try if you want.
