New This Month

Broiled Brown Sugar-Vanilla Bananas Atop Ricotta

The humble, healthful banana is elevated to elegant heights when sugared and fanned out atop lightly spiced ricotta.

  • Servings: 4

Source: Martha Stewart Living, December 2008


  • 1 cup part-skim ricotta
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 cup light-brown sugar
  • 1/4 cup granulated sugar
  • 1/8 teaspoon coarse salt
  • 1 1/2 teaspoons pure vanilla extract
  • 4 ripe, firm bananas, peeled


  1. Preheat broiler, with rack 6 inches from heat source. Mix ricotta and nutmeg in a small bowl. Mix sugars, salt, and vanilla in a small bowl. Cut bananas diagonally 1/4 inch thick, keeping slices in order as you cut. Discard tips.

  2. Spread 1/4 cup ricotta mixture in each of four 5-inch-wide by 1-inch-deep baking dishes. Fan 1 banana around edge of each dish, creating a circle. Gently press bananas into ricotta mixture. Using a pastry brush, lightly brush bananas with water, then sprinkle each with 2 tablespoons sugar mixture. Pat sugar into an even layer on top of bananas to prevent the sugar from clumping and burning.

  3. Broil until sugar has caramelized and bananas have softened, 3 to 4 minutes. Serve immediately.

Cook's Notes

For an even faster dessert, broil sweetened banana, mango, or pear slices or halved pineapple by itself in an oven-proof dish. Top with ice cream, yogurt, or creme fraiche if desired. To broil fruit without ricotta, pat the sugar mixture into 1 pound of sliced fruit. Broil, rotating dish halfway through, until golden brown, 2 to 3 minutes.

Reviews Add a comment

  • Justme_1012
    16 OCT, 2012
    I have to say that I will not be making this recipe again and if I do, I will be making some significant modifications. The nutmeg and the vanilla was overpowering. If I attempt this recipe again, I will substitute cinnamon for the nut and I will encorporate the vanilla into the ricotta. I would also add some granulated sugar to the ricotta to make it slightly sweeter. Definitely NOT a hit