RCI-DS.004.0292.001
Trinidad Baked Bananas
Here's one for jenny b. Enjoy! From Chef Robert Scott, ABC Radio.
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Preheat oven to 350°F (175°C). Arrange the peeled banana halves cut-side up in a shallow baking dish.
2
Sprinkle the brown sugar evenly over the bananas, using 1 to 2 tablespoons total depending on desired sweetness.
3
Dot the bananas with small pieces of butter, distributing them across all the banana halves.
4
Combine the apricot jam and lime juice in a small bowl, stirring until smooth and well mixed.
5
Spoon the apricot jam mixture evenly over the bananas, coating them generously.
6
Pour the dry sherry around the bananas in the baking dish, allowing it to pool in the spaces between them.
7
Bake for 20 to 25 minutes, until the bananas are tender and the sauce is bubbly around the edges.
25 minutes
8
Remove from the oven and let rest for 2 minutes, allowing the sauce to set slightly.
9
Serve warm in shallow bowls, spooning the caramelized sauce over each portion.