Ingredients
- 4 overripe bananas
- 1 teaspoon minced Scotch bonnet-type chile
- 1 cup chicken stock
- 2 cups water
- 1 cup heavy cream
- curlicues of red and yellow bell pepper for garnish
Make it step by step
- Peel the bananas and cut them into pieces.
- Put the bananas and the chile through a food mill until pureed.
- Place the banana-chile purée, chicken stock, and water in a saucepan and cook for 10 minutes, stirring occasionally.
- Add the heavy cream, bring to a boil, and remove from the heat.
- Serve hot with the curlicues of red and yellow bell pepper for garnish.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.