Sweet and Salty

Earlier this week, I was in San Jose for business, and was able to stay with my college roommate and his wife, two of my closest friends.  Dinner Monday night was breakfast for dinner, part of which was cinnamon popovers with a compound cinnamon butter (though they used margarine).  These were lovely, but there was extra butter (margarine), so the question became, what to do with it.  Well, I came up with an idea, we made it, and I told my wife - who was not traveling with me - and therefore had to make it again tonight.

Now I am normally not very into desserts.  Throughout my life, I have always preferred savory to sweet, and second dinner to dessert.  But add a savory element to something sweet, and you have me hooked.  Like these, for instance.

Peanut Butter and Cinnamon Bananas
2 ripe bananas, sliced
1/2 stick butter (yes, butter)
1/4 tsp cinnamon
1 tbsp sugar
2 tbsp creamy peanut butter
Melt the butter in a nonstick pan.  Add cinnamon and sugar and stir to mix in.  Add bananas and peanut butter and saute over low heat until the bananas are caramelized, but not too soft.

For a little extra savory kick, add 1/2 tsp of Thai garlic chili paste.  Sweet, salty and spicy!  Or, for a more desserty feel, serve the original recipe over vanilla ice cream or your favorite bread pudding.  Any way you do them, these will be the perfect end to a great day!