Banana ragu with yogurt-amaretti-cream

My secret recipe for a sweet treat whenever spontaneous visitors come over.


Difficulty: Easy

Time: 20 min. preparation time, 0 min. baking time

Nutrition: Calories ca 480 / Protein 10g / Carbohydr. 69g / Fat 15g

Ingredients (2 servings)

80 mlbanana juice
40 gsugar
1vanilla bean (seeds)
2 clGrand Marnier
200 gGreek yogurt
20 gchocolate sprinkles
40 gamaretti


2 small bowls, cooking spoon, cutting board, small sauce pan, knife

Wine Tip

Riesling Beerenauslese, 2011
The very best Riesling grapes make this wine a sweet taste sensation and underscore the fruitiness of the banana ragu. Ideal serving temperature is between 11 – 13°C/54°F.

Step 1

Banana ragu with yogurt-amaretti-cream

Boil the banana juice with half of sugar and vanilla seeds for approx. 3 – 5 min. until it thickens slightly. Remove from the stove and allow to cool.

cooking spoon, small sauce pan

80 ml banana juice / 20 g sugar / 1 vanilla bean

Step 2

Banana ragu with yogurt-amaretti-cream

Peel the banana and cut into small cubes.

cutting board, knife

1 banana

Step 3

Banana ragu with yogurt-amaretti-cream

Season the stock with chilled Grand Marnier and a pinch of salt. Next, add the banana pieces and allow them to marinate for approx. 5 – 7 min.

small bowl

2 cl Grand Marnier / salt

Step 4

Banana ragu with yogurt-amaretti-cream

Mix yogurt with chocolate sprinkles and the rest of the sugar. Fill the yogurt cream into serving glasses, pour the banana ragu on top, and serve with a garnish of amaretti crumbs.

small bowl

200 g Greek yogurt / 20 g chocolate sprinkles / 20 g sugar / 40 g amaretti