A recipe from my childhood, bananas in a toast sandwich with condensed milk and palm sugar syrup. In Thailand we have a small, non-sweet, banana that's used with desserts. We serve these with syrups and condensed milk to add the sweetness and moisture. It all sounds very sweet, but because of the banana, it really isn't. If you can't get the Thai banana, and have to use a sweet one, you might want to go easy on the syrup and condensed milk.
I've done the basic banana-in-syrup recipe before. As street food, you see this banana barbecued over charcoal. At home you can simply grill it, or dry-fry it in a frying pan to get the browning effect. I also dry fried the toast, since you want it toasted only on one side.
1 Thai Banana per Sandwich
2 Slices of Bread per Sandwich
Sweet Condensed Milk
2 Tablespoon Palm Sugar
1. Add the palm sugar to the water in a pan, bring to the boil and dissolve the sugar, continue boiling until you reduce the syrup to a runny treacle consistency, it will thicken further when cool, so you don't want it too thick. Leave in the fridge to cool.
2. Grill or barbecue the bananas until they're softened and brown on the outside. You can also fry them without any oil, turning them regularly. Set aside.
3. Grill the bread on one side only, the toasted side will become the outside of the dessert.
4. Slice the Thai banana thinly. The Thai banana is fibrous and needs to be pounded or sliced thinly otherwise it can be a little tough. For this recipe thin diagonal slices work well.
5. Lay the banana slices on the untoasted side of the bread.
6. Drizzle the now cold palm syrup you made over the banana.
7. Add the top of the sandwich, again, toasted side outwards.
8. Slice into bite sized cubes. Pile on a plate and drizzle with condensed milk.