Ingredients
2cupswater
½cupwhole espresso beans
½cupsugar
2lemon zest strips,(3-inch)
1cinnamon stick,(3-inch)
8firm banana
1tbspfresh lemon juice
plain whole milk yogurt
Preparation
In a medium saucepan, combine the water with the whole espresso beans and bring to a boil. Simmer the beans over low heat for 20 minutes.
Add the sugar, strips of lemon zest, and pieces of cinnamon stick and simmer over moderate heat for 5 minutes or until syrupy.
Meanwhile, peel the bananas and slice them ½-inch thick on the diagonal. In a large, shallow dish, toss the bananas with the lemon juice.
Pour the hot espresso syrup over the bananas and let stand until cooled to room temperature, then refrigerate for about 2 hours until thoroughly chilled.
Spoon the bananas and coffee bean syrup over the yogurt and serve.
