A Bombayite’s version of bananas Foster, this recipe stirs in highly aromatic cardamom for that quintessential flavor associated with many an Indian dessert.
SAVE ON THIS RECIPE!
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.
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