Caribbean Banana Dessert Food

BANANAS CARIBBEAN

Steps:

• 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.

EASY BANANAS FLAMBé

Steps:

• Gather the ingredients.
• Peel and halve each banana lengthwise.
• Heat the oil in a frying pan over medium heat.
• Brown the bananas 5 minutes on each side.
• Add the sugar and pour in the rum.
• Cook for 2 minutes.
• Flambé.
• Sprinkle with lime juice and serve at once with vanilla ice cream, if desired.

CARIBBEAN BANANA DESSERT

Steps:

• Preheat oven to 300°F, and oil a 1½ quart mould.
• Combine peels and juices with banana chunks and set aside.
• Place egg substitute mixture, sugar and pineapple juice in a food processor and pulse until blended.
• Add soy milk and bread crumbs and pulse a few more times.
• Spoon the mixture over banana mixture.
• Add margarine, mix well and pour into prepared mould.
• Place mould in a large pan and pour in enough boiling water to reach halfway up the sides of the mould.
• Bake 1 hour 20 minutes, a knife inserted should come out clean.
• You may have to add more boiling water during the cooking time.
• Cool 20 to 30 minutes and then remove from the mould.
• Refrigerate 2 hours before serving.

BOOZY BAKED CARAMELISED BANANAS

Steps:

• Heat the oven to 220C/200C fan/gas 8. Toss the banana halves in an ovenproof dish with the sugar, maple syrup and rum or whisky. Sprinkle with a small pinch of salt, if you like.
• Bake for 15 mins, then remove from the oven. Heat the grill to high and grill the bananas for 3-5 mins, or until bubbling and caramelised. Spoon the bananas into bowls and scatter over the pecans. Serve with ice cream, and any of the caramelised syrup from the dish drizzled over the top.