Prep 15 mins
Cook 20 mins
"Jerk Barbecue from Jamaica" by Helen Willinsky, neat little book jam packed with interesting reading. This dish serves a dual purpose; as a dessert with ice cream or as a side for meats or fish. I love the flavor of tamarind and there's no need to say that bananas are a wonderful fruit.
- 4 ripe bananas
- 1⁄4 cup packaged sweetened flaked coconut
- 1⁄4 cup slivered almonds
- 1 tablespoon brown sugar
- 2 tablespoons melted butter (do not substitute margarine!)
- 1 lime, juice of, fresh
- 1 lemon, juice of
USE 1/4 CUP TAMARIND APRICOT SAUCE
- 8 ounces sweetened tamarind juice
- 4 ounces apricot jam
- 2 tablespoons honey
- 1 teaspoon dijon-style mustard (optional)
- Preheat the oven to 350ºF.
- Peel the bananas and split lengthwise.
- Arrange in a buttered, shallow casserole dish.
- Spoon the tamarind sauce over the bananas, then top with the coconut and almonds.
- Mix the brown sugar with the melted butter and pour over the bananas.
- Bake ripe bananas for 20 minutes; if the bananas are not very ripe, bake for 30 minutes.
- Serve hot.
- TAMARIND-APRICOT SAUCE: (MAKE THIS FIRST).
- Combine the tamarind nectar and apricot jam and bring to a boil.
- Continue to boil until the mixture thickens.
- Stir in the honey.
- Add the mustard if desired.
- Allow to cool slightly.