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Red Bananas with Cardamom (Elaichi Kéla)

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Red Bananas with Cardamom (Elaichi Kéla)
  • Prep 20 min
  • Total 25 min
  • Servings 4
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A Bombayite’s version of bananas Foster, this recipe stirs in highly aromatic cardamom for that quintessential flavor associated with many an Indian dessert.
Updated Jun 25, 2015

Ingredients

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Red bananas are available in some large supermarkets. Choose ripe firm ones that are unblemished.
  • tip 2
    Use unripened yellow bananas with green skins for the red bananas. Cut each banana crosswise in half, then lengthwise in half.

Nutrition

585 Calories, 24 g Total Fat, 6 g Protein, 82 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
585
Calories from Fat
220
Total Fat
24 g
Saturated Fat
15 g
Cholesterol
80 mg
Sodium
120 mg
Potassium
770 mg
Total Carbohydrate
82 g
Dietary Fiber
2 g
Protein
6 g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
10%
10%
Calcium
20%
20%
Iron
4%
4%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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