| 4 | small red bananas |
| 1/4 | cup unsalted butter |
| 1/4 | cup jaggery, chopped or 1/2 cup packed brown sugar |
| 2 | tablespoons lime juice, (1 medium lime) |
| 1/2 | teaspoon cardamom seeds, (removed from the pods), ground |
| 1 | quart vanilla ice cream |
| 1. | Peel bananas and cut lengthwise in half; set aside. |
| 2. | Melt butter in 12-inch skillet over medium heat. Cook jaggery in butter, stirring gently, until dissolved. |
| 3. | Stir in bananas, lime juice and ground cardamom; reduce heat. Cover and simmer 3 to 5 minutes, stirring occasionally, until bananas are tender. |
| 4. | Scoop ice cream into 4 bowls. Spoon bananas with sauce over ice cream. |
|
| Red bananas are available in some large supermarkets. Choose ripe firm ones that are unblemished. |
|
| Use unripened yellow bananas with green skins for the red bananas. Cut each banana crosswise in half, then lengthwise in half. |
Nutrition Information:
585 ( 220 ); 24 g ( 15 g); 80 mg; 120 mg; 82 g ( 2 g); 6 g 20 %; 10 %; 20 %; 4 %