Pressed Grilled Bananas with Panela-Coconut Sauce (กล้วยทับ)
Recipe type: Dessert, Snack, Vegetarian, Vegan
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 12 ripe (but not over-ripe) burro bananas (you can also use red bananas)
  • 90 grams panela or piloncillo
  • ½ cup water
  • 1 cup coconut milk
  • ½ teaspoon salt
  • 2 tablespoons unsalted butter
  1. Make the sauce by heating the cane sugar, water, coconut milk, and salt in a medium saucepan over medium-high heat. Once the mixture comes to a boil, turn down the heat to medium and reduce the sauce by approximately ⅓. Stir in the butter. Let it cool. The sauce will thicken up to maple syrup consistency once it’s cooled.
  2. In the meantime, peel the bananas and grill or broil them until the exteriors become slightly charred. Place one grilled banana on a chopping board; place a flat plate on it and press it down. Once pressed, the banana should measure about ¼ inch in thickness. Repeat with the remaining bananas.
  3. You can dip the pressed bananas in the sauce or arrange them on a platter and drizzle the sauce over them. Serve warm.
Recipe by SheSimmers at