Turkish Dessert with Yogurt, Honey and Caramelized Bananas Recipe
This dessert combines thick yogurt, the sweetness of honey and warm, caramelized bananas that taste like a quick version of bananas in caramel. In Turkey, yogurt with honey is a very popular way to end a meal, and adding fruit turns it into something more festive. It’s a great option when you want something sweet but not too heavy.
A simple, everyday Turkish combination of yogurt and honey is turned into an elegant dessert thanks to quick caramelized bananas and crunchy nuts. It’s light, satisfying and comes together in just a few minutes without using the oven.
Chef's tips
Use really thick yogurt so it doesn’t turn watery under the warm bananas. If your yogurt is thinner, you can drain it in a fine sieve lined with cheesecloth for a few hours in the fridge. Don’t overcook the bananas – as soon as they are soft and lightly caramelized, take them off the heat so they don’t fall apart.
How to serve
Serve in small glass bowls or cups so the layers of yogurt, bananas and sauce are visible. For a more festive version, sprinkle with extra pistachios and a little grated dark chocolate. This dessert works well after heavier meals, especially with Turkish or Middle Eastern dishes.
Ingredients
- Greek yogurt or another thick plain yogurt - 400 g
- honey plus extra for drizzling - 3 tablespoons
- bananas ripe but not soft - 2 pieces
- butter - 1 tablespoon
- brown sugar - 1 tablespoon
- ground cinnamon - 0.5 teaspoons
- walnuts roughly chopped - 30 g
- vanilla extract or vanilla sugar - 0.5 teaspoons
Preparation
- In a bowl, mix the yogurt with 2 tablespoons of honey and the vanilla until smooth. Place in the fridge while you prepare the bananas.
- Peel the bananas and cut them into thick slices or diagonal pieces.
- In a pan, melt the butter over medium heat. Add the brown sugar and stir until it starts to dissolve and form a thick, glossy sauce.
- Add the banana slices to the pan in a single layer. Fry for 2–3 minutes on one side until lightly browned, then gently flip and fry for another 1–2 minutes.
- Sprinkle the bananas with cinnamon and add 1 tablespoon of honey, gently shaking the pan so the sauce coats them evenly. Remove from the heat when the bananas are soft but still hold their shape.
- Spoon portions of yogurt into serving bowls, then top with the warm bananas and the sauce from the pan. Sprinkle with chopped walnuts and, if desired, drizzle with a little extra honey. Serve immediately.
Storage
Najlepiej zjeść deser od razu, bo banany szybko ciemnieją i miękną. Jeśli coś zostanie, przechowuj w lodówce i zjedz następnego dnia, licząc się z gorszą konsystencją owoców.
