Now that I’ve given you the history of bananas, and you know how intriguing they are, I thought I’d share a recipe with you, so that you have something to do with your bananas besides just slicing them on your cereal or eating them plain.
Malaysian baked bananas are wonderfully flavorful. It’s a really easy recipe, which is good, because once you taste it, you’ll probably want to have it often. I know I do. The flavor is richly exotic and just a bit tangy, thanks to the lime juice and ginger. Enjoy.
Malaysian Baked Bananas
4 Tbs. butter
1/3 cup brown sugar, firmly packed
1/4 tsp. ground cloves
2-1/2 Tbs. lime juice
1 inch fresh ginger, peeled and finely diced
6 ripe bananas
Preheat the oven to 375 degrees F.
Cream the butter and sugar together until they are pale and soft. Beat in the cloves, lime juice, and ginger.
Lightly grease the bottom of a baking dish large enough to hold all the bananas. Cut the bananas in half crossways at the center, then slice halves in half lengthwise. Lay the bananas in the greased backing dish. Stir the butter mixture one more time then spread it over the bananas. Put the dish in the center of the oven and bake for 10 to 15 minutes, or until the top is bubbling and the bananas are cooked through and tender. Serve immediately. Serves 6.
Note: The lime juice will not completely incorporate into the butter, but that doesn’t matter. Come close, and just spread them together over the bananas. Also, nothing spreads easily over bananas, because bananas are slippery, and things tend to slide over the surface. Dotting and flattening the mixture over the bananas in a close approximation of spreading is adequate.
© 2008 Cynthia Clampitt