Spicy Banana Toffee
Hi thee! My holidays are over … sigh … They’ve been sooo good, in Val Badia, wonderful Dolomites and beautiful nature 
I’ll soon publish some photos, but for the time being, to cheer me up, I prepared a delicious pudding, which I virtually offer you: the longtime chefs, and new talented ones, who posted wonderful recipes you’re all excellent!!
Ingredients:
2 bananas
2 tablespoons of brown sugar
2 tablespoons of water
1 hot pepper
1 vanilla pod
1 tablespoon of soy butter
1/2 small glass of rice milk
Method:
Prepare the caramel toffee, combining sugar and water in a saucepan. When it starts caramelizing, add the soy butter and let it melt. It will start coagulating and sticking to the spoon, but add rice milk, hot chili and vanilla. Let it caramelize a little bit more, must be dense, but not too thick. When everything has blended, add the bananas, let them caramelize a few minutes, they should not go pulpy, but remain soft. Arrange them into the cups, with these ingredients I made two portions; let them cool and decorate with the vanilla pod. You an also add some rum in the pan, I didn’t have it, and I always fear to burn down the kitchen!! The result is great, everything remains “surrounding” in the taste, the spicy goes very well with the rest of the ingrediens, and the vanilla also goes very well … and that’s it, as always Bon Appetit! By the way, you see those wonderful orange flowers? They come from one of my plants, don’t you find them terrific?
Chef: Rossella from VeganBlog
I love it!!!