Caribbean Baked Bananas Recipes

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.

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• In a greased baking dish, place the bananas. Sprinkle with sugar and dot with butter. Mix orange juice and rum and pour around the bananas. Bake for 20 minutes.
• Serve with a dollop of coconut cream or ice cream.

Steps:

• Preheat the oven to 375 degrees F. Coat an.
• 8 x 4 inch loaf pan with cooking spray and.
• set aside. Beat 2 tablespoons of margarine.
• and cheese at medium speed of a mixer, add.
• 1 cup sugar, beating well, add egg and beat well.
• Combine the flour, baking powder, baking soda with salt in a separate bowl, stir well. In a separate bowl, combine the banana, milk, vanilla and 2 tbls rum.
• Next add flour mixture to creamed mixture.
• alternating with the banana mixture, mix.
• after each addition. Next stir in 1/4 cup.
• pecans and 1/4 cup of coconut.
• Pour batter into prepared pan; bake at 375.
• degrees F. for 60 minutes. Let cool in pan.
• for 10 minutes, remove from the pan Let it.
• cool slightly on a wire rack.
• Combine brown sugar along with 2 teaspoons.
• each margarine with the lime juice and rum.
• right into the sauce pan and bring it to a.
• simmer.
• Cook for 1 minute, stir constantly. Remove.
• from heat and stir in 2 tablespoon of each.
• pecans and the coconut spoon over the loaf.

Steps:

• Preheat the oven to 400°F. Peel the bananas and slice in half lengthwise. Lay the pieces into a buttered 9x13x2-inch ovenproof dish. Pour the lime juice and rum evenly over the bananas. Sprinkle on the cinnamon, nutmeg, and brown sugar. Dot on the butter, if using, and bake for 10 to 15 minutes. Serve hot, topped with a tablespoon of fresh cream or ice cream.

Steps:

• Heat oven to 350°F; Cut peeled bananas crosswise in half; cut each half lengthwise in half. Place cut sides up in square baking dish, 9x9x2 inches.
• Mix butter, lemon juice, cinnamon and cloves; brush on bananas. Sprinkle with brown sugar. Bake uncovered about 15 minutes or until bananas are hot.

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.

Steps:

• Place margarine in9x9x2 baking dish.
• Heatinoven at 375 degrees until melted.
• Rotate dish to coat bottom.
• Cut bananas crosswise into halves. Cuteach half lengthwise into halves.
• Place cut sides down into baking dish.
• Mix brown sugar,lemon juice, and allspice.
• Drizzle over bananas.
• Bake uncovered for 15 minutes.
• Heat rum until warm.
• Ignite and pour over bananas.

Steps:

• Pre-heat the oven to 350°F
• Mix the cornstarch into the orange juice
• Place all the ingredients, except the bananas and the whole orange, into a saucepan. Bring gently to the boil, stirring continuously.
• Peel the bananas and carefully make a slit along the length of each. Gently open them out a little.
• Lay each banana on a piece of aluminium foil and cover with a little of the sauce. Reserve the remaining sauce for serving. Seal each banana in the foil. Place on a baking sheet and bake for 10-15 minutes.
• Grate the zest of the orange and reserve for decoration. Remove as much pith as possible from the orange and cut into segments. Add to the remaining sauce.
• When the bananas are ready, remove from the foil and place on individual dishes or banana boats. Re-heat the sauce and spoon over the bananas. Sprinkle with the grated orange zest and serve.