roasted banana cheesecake + graham cracker pretzel crust + spiced rum caramel + vanilla bean whipped cream
The ubiquitous banana has been an ever-present fixture in the kitchens of every home I’ve ever lived in. It was the first real, solid food I ate in this life, the effect of which spurred me to utter my first word: “mas!” or “more!” in English. Bananas are forever one of my favorite treats, and I have delighted in them in many different ways. Be it in smoothies, as a side dish (picadillo MUST be eaten with a banana on the side!), a dessert ingredient or simply as-is. Bananas are as enjoyable for their distinctive flavor as they are for their versatility.
A key component of concoction in some of my earliest culinary endeavors as a wee lad, I’ve been creating yummy goodness with nanners for a lifetime! Added to my cereal, peanut butter + maple + banana sandwiches, frozen honey bananas, banana bread and the like. For me, bananas have always had this tropical feel to them that makes me think of home in South Florida. They are as adaptable as they are variable in their size, color and taste. There are even blue java bananas that when ripe, taste exactly like vanilla ice cream.
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