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INSTANT ENERGY Caramel banana pudding

Ripe bananas are common ingredients in many salad dishes, ice, creams, milk shakes, confectioneries and even alcoholic beverages.

Ripe bananas: 2

Bread: 1

Ghee: 1 tbsp

Sugar: 1 tbsp

Flax seeds: a few

Nuts and raisins, finely chopped: 25gm

Steam cook bananas till they become soft.

Peel and remove the inside fibre and seeds.

Mash it into a smooth paste.

Add sugar and ghee.

Finally add chopped nuts and raisins. Keep aside.

Cut bread lengthwise, making sure to keep one end intact.

Scoop out from the middle of the loaf, leaving a one centimetre hollow shell.

Stuff the prepared banana filling into the hollow of the roll.

Press the roll ensuring the filling does not come out.

Brush a little ghee on top of the bread and sprinkle flax seed.

Place the roll in a baking dish.

Bake for 5-6 minutes in a pre-heated oven at 1800C. Cut into wedges and serve.

Banana ripe: 4

Sugar: 1 cup

Ghee: 2 tbsp

Water: 1 cup

Fresh cream and chopped cashews: for garnishing

Heat 1 cup of sugar in a vessel until it caramelises (turns a golden brown colour).

Then add 1 cup water and keep it on low flame for another 3 minutes.

Remove from fire and keep aside.

Slice each banana lengthwise into 4.

Take a non-stick pan; add 2 tbsp ghee and sauté banana slices till light brown.

Pour the caramelised sugar into it.

Remove from fire, cool to room temperature.

Place in the fridge until it is cold.

Garnish with cream and chopped cashewnuts before serving.

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