Caribbean Bananas

A quick and easy warm dessert served after dinner. But I think it served great as appetizer too as these soft baked bananas in a refreshing with sourish lime juice and a rich sweet and spicy sauce of ground allspice.

Recipe adapted from the cookbook "Desserts All Around The Year" by Martha Day, slightly modified in blue below.
Caribbean Bananas
Serves 4
Ingredients :
2 tablespoons low-fat spread
8 firm ripe bananas
Juice of 1 lime
75g soft dark brown sugar (I reduced to 50g)
1 teaspoon ground allspice
1/2 teaspoon ground ginger
Seeds from 6 cardamoms crushed (omitted as I don’t have any on hand)
2 tablespoons rum
Low-fat crème fraîche, to serve (optional)
(I serve it with Yogurt )

Method :
1) Preheat the oven to 200°C. Use a little of the spread to grease a shallow baking dish large enough to hold the bananas snugly on a single layer.

2) Peel the bananas and cut them in half lengthways. Arrange the bananas in the dish. Pour the lime juice over the bananas.

3) In a small bowl, mix the sugar, allspice, ginger and the crushed cardamom seeds. Sprinkle the mixture over the bananas. Dot the remaining low-fat spread. Bake for about 15 minutes, basting once.

4) Remove the dish from the oven. Warm the rum in a small pan or metal soup ladle, pour it over the bananas and set it alight.
(I just poured the warm rum over without setting it with fire).

5) As soon as the flame dies down, serve while still hot and add a dollop of low-fat crème fraîche if you like.

From the Cook - variation:
For a version that will appeal more to children, use orange juice instead of line and leave out the rum.

 

This post is linked to the event Little Thumbs Up (August 2015 : Brown Sugar and Molasses) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Jess from Bakericious.