I don't eat bananas very often simply because of my commitment to eating local, seasonal foods. But, this recipe is a nice treat from time to time, and is a delicious variation on steel-cut oats.
Source: Everyday Food , December 2012
1 1/2 c. steel-cut oats
1/2 t. fine sea salt
2 T. whole milk
1 t. pure vanilla extract
2 firm-ripe bananas, sliced 1/4" thick on the diagonal
3 T. packed dark-brown sugar, whisked to remove lumps
1/4 c. pecans, roughly chopped
In a medium pot, bring 4 1/2 c. water to a boil. Stir in oats and salt and cook 1 min. Let cool, cover, and refrigerate overnight.
Bring oatmeal to a simmer over medium-high heat. Cook until tender, about 10 min. Stir in milk and vanilla. Transfer to a 9" pie plate.
Heat broiler, with rack 4" from heat. Top oatmeal with bananas and brown sugar and broil until bananas are caramelized, 3-4 min. Sprinkle with pecans to serve.
*Cook's note: Soaking steel-cut oats overnight shortens cooking time in the morning. A sprinkle of sugar and a pass under the broiler give this dish a caramelized top layer.