Recipe by Muffin Goddess
Posted for ZWT. Adapted from The New York Times cookbook.
Top Review by NorthwestGal
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).
- 4 medium bananas
- 1⁄4 cup packed brown sugar
- 1⁄2 cup fresh-squeezed orange juice
- 1⁄4 teaspoon nutmeg, freshly grated
- 1⁄2 teaspoon cinnamon
- 1⁄2 cup sherry wine
- 1 tablespoon butter
- 2 tablespoons light rum (coconut rum would probably be good here, too)
Directions See How It's Made
- 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.