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Caramelized chai-spiced bananas

Serve these caramelized bananas with a dollop of creamy Decadent Shrikhand on the side or a scoop of vanilla ice cream, if desired.



  • 4 ripe bananas, peeled
  • 2 tablespoons raw cashew halves, to garnish
  • 1 tablespoon ghee or salted butter
  • 1/4 cup jaggery or brown or maple sugar
  • 1/3 cup half-and-half cream
  • 1 teaspoon Perfumy Chai Masala
  • 1/2 teaspoon ginger powder
  • 2 tablespoons blueberries, to garnish
  • 2 tablespoons coconut chips or dried desiccated coconut, unsweetened
  • 2 tablespoons coarsely chopped dark chocolate, to garnish
  • 4 fresh mint leaves, to garnish


  1. Cut the peeled bananas in half and slice lengthwise. Set aside.
  2. Heat a large non-stick skillet on medium heat. Add the cashews and gently toast for a couple of minutes or until fragrant. Transfer to a small bowl and set aside as a garnish.
  3. In the same large non-stick skillet on medium heat, melt the ghee. Add the jaggery and stir to combine. Stir in the cream and sprinkle in the chai masala and ginger powder. Mix together to create a sauce.
  4. Gently add the bananas, coating them with the ghee and jaggery mixture, and cook for three to five minutes or until soft.
  5. Serve the caramelized bananas as a plated dessert garnished with toasted cashews, blueberries, coconut chips, dark chocolate, and a mint leaf. Enjoy! 

TIP: If using brown or maple sugar instead of jaggery, consider reducing the amount slightly, as the results may be a touch sweeter.

Excerpted from New Indian Basics: 100 Traditional and Modern Recipes from Arvinda’s Family Kitchen by Preena Chauhan and Arvinda Chauhan. Copyright © 2022 Preena Chauhan. Cover and book design by Andrew Roberts. Photography by Reena Newman, with photos on pages iii, 10, 18, 28, 129, 209, 255, and 272 by Sandy Nicholson. Published in Canada by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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