Banana Compote with Butternut Squash Seed Oil




Ripe bananas, peeled and cut into quarters


Stick of butter

½ cup

Brown sugar, packed tightly

4 Tbsps.

Roasted Butternut Squash Seed Oil

¼ cup

Dark Rum (optional)


French Vanilla Ice Cream


Ground cinnamon for finishing


Melt butter in large skillet over medium heat. Add oil. Stir in brown sugar until dissolved. When mixture bubbles slightly on edges, add banana slices and baste fruit in pan, about 30 seconds. Add rum if desired (using caution, as pan may flame)
Place one scoop of ice cream on each dessert plate. Add banana slices and pour sauce over ice cream and bananas. Drizzle with more Butternut Squash Seed Oil and sprinkle with cinnamon.

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