12 bananas, sliced across

1 quart light cream

2 cups Wholesome Sweeteners’ Organic SUCANAT (or to taste)

2 teaspoons saffron, powder

1 teaspoon ground cardamom

1 teaspoon vanilla extract

½ teaspoon rosewater (optional)

1 cup roasted ground pistachios

Slice bananas, place in a large bowl and cover.  Pour cream (or milk) into blender, add SUCANAT, cardamom, saffron, vanilla and rosewater and blend to a smooth consistency.

Pour the mixture over the bananas and mix gently.  Cover with the ground pistachios and arrange the whole nuts around the edge.  Serve immediately.

Note from The Sugar Club:  It is really worth the effort to find some rosewater and include it in the ingredients for this simple, satisfying recipe.