1 Review

I really enjoyed the flavor of the sauce. The apricot jam and the flavor of the sherry really stood out in a good way. I cooked both ripe bananas and ripe plantains with the sauce. When I say ripe, I mean the bananas were almost mushy. Consequently, they almost flattened when baking. The plantains fared much better. They were a shorter, rounder variety and held their shape very nicely. Also be careful not to leave it in the oven too long because the sauce will soon become hard and stick to the pan. Made for PHOTO TAG.

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threeovens October 10, 2013
Sherry Baked Bananas - Creole/Arcadian