A Bombayite’s version of bananas Foster, this recipe stirs in highly aromatic cardamom for that quintessential flavor associated with many an Indian dessert.
small red bananas
cup unsalted butter
cup jaggery, chopped or 1/2 cup packed brown sugar
tablespoons lime juice, (1 medium lime)
teaspoon cardamom seeds, (removed from the pods), ground
quart vanilla ice cream
Peel bananas and cut lengthwise in half; set aside.
Melt butter in 12-inch skillet over medium heat. Cook jaggery in butter, stirring gently, until dissolved.
Stir in bananas, lime juice and ground cardamom; reduce heat. Cover and simmer 3 to 5 minutes, stirring occasionally, until bananas are tender.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 24 g
- Saturated Fat
- 15 g
- 80 mg
- 120 mg
- Total Carbohydrate
- 82 g
- Dietary Fiber
- 2 g
- 6 g
% Daily Value*:
- Vitamin A
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.