Well, flatbreads are certainly taking center stage, in my house. Something about doing whatever you please to them and they turn out great--at the very least edible. If you like bananas, this is a must.
Quick lesson: Bananas Foster is a dessert that combines bananas with cinnamon, brown sugar, butter and rum which is heated and spooned over ice cream. Here, I'm letting flatbread be a pillow for the bananas and sauce, with an added toasty crunch from pecans (so good). Greek yogurt stands in for the ice cream. Breakfast or dessert? You be the judge. :)
I used plain Greek yogurt, but vanilla--as long is it overly sweetened--would be great too.
Notes: Butter is unsalted.
SKILLET BANANAS FOSTER FLATBREAD
Ingredients: 1 large flatbread, 1 medium banana-sliced into 1/8 inch pieces, 2 tbsp. butter, 1/2 tsp. cinnamon, 1/2 tsp. vanilla extract, 1/8 tsp. salt, 1/3 cup broken pecans, 1/4 cup dark brown sugar, 1 tbsp. honey, 1/2 cup Greek yogurt.
1. Preheat the oven to 400*. 2. Heat 1 tbsp. butter in a cast iron skillet over medium high heat. Lay banana slices in the skillet, sprinkle with cinnamon. Cook on both sides until brown, remove to a plate. 3. In a small saucepan, heat brown sugar, honey, salt and vanilla over medium heat until sugar is dissolved. 4. Without cleaning the skillet, drop in 1 tbsp. butter to melt, brush over the surface. Lay flatbread in the skillet, remove from heat. Drizzle flatbread with brown sugar mixture then lay over banana slices. Top with broken pecans.
5. Bake flatbread for 5-7 minutes, until edges are golden and pecans are smelling toasty.
Spoon over blobs of Greek yogurt just before serving.