Bananas Caribbean
"Posted for ZWT. Adapted from The New York Times cookbook."
photo by NorthwestGal
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 4 medium bananas
- 59.14 ml packed brown sugar
- 118.29 ml fresh-squeezed orange juice
- 1.23 ml nutmeg, freshly grated
- 2.46 ml cinnamon
- 118.29 ml sherry wine
- 14.79 ml butter
- 29.58 ml light rum (coconut rum would probably be good here, too)
directions
- Preheat oven to 450 degrees F.
- Peel the bananas, split them in half lengthwise, then place them in a buttered baking dish (10"x6"x2").
- Combine the sugar, orange juice, nutmeg, cinnamon and sherry in a saucepan. Heat until sugar is dissolved, then pour over the bananas. Dot with butter.
- Bake bananas for 10 to 15 minutes, or until the bananas are tender. Baste them once or twice during baking.
- Remove from oven. Sprinkle with the rum before serving.
- Serve as-is, or with a scoop of vanilla or coconut ice cream.
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Reviews
-
This was wonderful. I really liked the touch from the sherry, but I didn't really taste the rum so would probably boost the amount of that next time. The sauce is really good, and it was worth basting the bananas 2 or 3 times during the baking. It really makes the bananas taste exquisite. Thanks for sharing your recipe, Muffin Goddess. Made for Culinary Quest 2016 (Bahamas). -
Yum. These were delicious. I used the coconut rum as suggested and it was a great hit with French vanilla ice cream. Thanks Muffin Goddess for sharing. Made for ZWT9. -
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These were fantastic; way better than my Bananas flamb?. I will feature your recipe tomorrow on the Caribbean; hope you come for a visit.<br/>Rita -
Easy dessert. Prepared it for a Caribbean dinner and it was a hit! I agree that the bananas should not be too ripe. -
What a lovely dessert and so simple to make. Loved the cinnamon and nutmeg and I did use the coconut rum which was great - gave it just the "scent" of coconut. Served mine with vanilla bean ice cream! Made for Las Mistico Magicos Sirenas - ZWT5.
see 4 more reviews
Tweaks
-
Delicieux et facile! While "cruising" through the Caribbean of ZWT5 I "visited" Martinique. Attempting to be authenic... so I subbed 1 cup of pineapple juice for the orange juice/sherry wine liquid. I also added some dried mango and pineapple to the mixture heated in the saucepan-those are the chunks you see in my photo. I added the butter to the pan to melt in with the rest. I used coconut rum instead of the light rum and sprinkled on some coconut. The rum you could not taste so think more would be better yet. We topped ours with ice cream and peanuts. Merci Muffin Goddess for sharing a delectable dessert. Made as part of ZWT5 Caribbean Dessert Challenge for the Chow Hounds. -
I made this for *Zaar World Tour III* - I like banana deserts and this one was great. I substituted the alcohol ingredients: used extra orange juice for the sherry wine and used coconut extract for the light rum. If I make this again I would use very firm bananas as it was just a bit to mushy, however still very yummy. Thank you Muffin Goddess
RECIPE SUBMITTED BY
Muffin Goddess
Norwood, 0
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