6 ripe, but firm, bananas
30 ml (2 tbsp) chopped unsalted cashew nuts
30 ml (2 tbsp) chopped unsalted peanuts
30 ml (2 tbsp) desiccated coconut
7.5 - 15 ml (1/2 - 1 tbsp) demerara sugar
5 ml (1 tsp) ground cinnamon
2.5 ml (1/2 tsp) freshly grated nutmeg
150 ml (1/4 pint) 2/3 cup orange juice
60 ml (4 tbsp) rum
15 g (1/2 oz) l tbsp butter or margarine
double cream, to serve
30 ml (2 tbsp) chopped unsalted cashew nuts
30 ml (2 tbsp) chopped unsalted peanuts
30 ml (2 tbsp) desiccated coconut
7.5 - 15 ml (1/2 - 1 tbsp) demerara sugar
5 ml (1 tsp) ground cinnamon
2.5 ml (1/2 tsp) freshly grated nutmeg
150 ml (1/4 pint) 2/3 cup orange juice
60 ml (4 tbsp) rum
15 g (1/2 oz) l tbsp butter or margarine
double cream, to serve
method
1. Preheat the oven to 200°C/400°F/ Gas 6. Slice the bananas and place in a greased, shallow ovenproof dish.
2. Mix together the cashew nuts, peanuts, coconut, sugar, cinnamon and nutmeg in a small bowl.
3. Pour the orange juice and rum over the bananas, then sprinkle with the nut and sugar mixture.
4. Dot the top with butter or margarine, then bake in the oven for 15 - 20 minutes or until the bananas are golden and the sauce is bubbly. Serve with double cream.
2. Mix together the cashew nuts, peanuts, coconut, sugar, cinnamon and nutmeg in a small bowl.
3. Pour the orange juice and rum over the bananas, then sprinkle with the nut and sugar mixture.
4. Dot the top with butter or margarine, then bake in the oven for 15 - 20 minutes or until the bananas are golden and the sauce is bubbly. Serve with double cream.
serving amount
serves 3
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