3 medium-sized bananas (ideally ripe bananas, with some brown spots)
1 pound butter, room temperature
¼ teaspoon ground cinnamon
½ teaspoon ground nutmeg
Pinch of salt
4 tablespoons Cointreau
½ teaspoon almond extract
Peel the bananas and cut them into 1/3-inch rounds.
Put the bananas slices in a bowl and season them lightly with a pinch of salt, cinnamon and grated nutmeg.
Melt 2 tablespoons of the butter in a sauté pan over medium heat. Add the seasoned bananas to the pan so that every piece lays flat. Let them slowly brown in the butter, about 6 to 10 minutes. Turn the slices over and caramelize on the other side, be careful not to let them burn.
Add the Cointreau and the almond extract by pouring it around the edges of pan, letting the bananas soak it up until the pan is mostly dry. Add the zest and juice of the orange Note: you are looking for a deep golden brown to your bananas before flipping them over. Keep the flame low if needed to keep the bananas browning, but make sure not to burn the nutmeg.
Save some of the banana slices for garnish and mash the rest of the mixture with a fork until smooth. A few small lumps are okay. Transfer the mix to a bowl, place in the refrigerator and cool completely.
Place the remaining butter (which should be slightly softened but still cool) in large bowl. Completely incorporate the banana mixture into the butter with a rubber spatula and a fish spatula (Peltex) for smashing.
Roll the butter in plastic wrap to create a log and then refrigerate until firm. You are bound to have more butter than you need for your French toast, but don’t fret, you can store the butter for up to 3 months in the freezer and a month in the refrigerator.