Jennifer Rose Haers

Banana halva with cream


  • 4 ripe overripe bananas
  • 1 T vegetable oil, ghee, or butter (I used butter)
  • 2 T sugar
  • 2.5 T chopped nuts, unsalted (pistachios, walnuts, pecans, almonds)
  • 1/3 c heavy cream or clotted cream


  1. Peel and mash bananas in a large bowl.
  2. Add oil, butter, or ghee to a large non-stick frying pan over medium-high heat.
  3. When hot, add bananas. Stir continuously for 5 minutes, then turn the heat to medium and stir for another 10 minutes, or until the bananas have turned to a deep toffee color. Add a little more oil, ghee, or butter, if necessary.
  4. Turn down the heat to low and stir in sugar for about 30 seconds, or until dissolved. Fold in the nuts. Remove from heat, transfer to a plate and set aside.
  5. Meanwhile, chop nuts and whip the cream until it holds stiff peaks. By now, the banana halva should be easy enough to handle.
  6. Use your hands to break it in two and form whatever shape you like.
  7. Cover the halva and cream with plastic wrap and refrigerate until serving time.

Serve the halva with the whipping cream and more chopped nuts.


Banana halva with cream -