4 ripe, firm bananas
cooking spray
1 tablespoon butter
4 tablespoons dark brown sugar
2 tablespoons fresh lime juice
1 tablespoon lime zest, grated
2 tablespoons rum
3 egg yolks
¼ cup desiccated coconut
2 teaspoons lemon juice
15g butter, extra, softened
frozen vanilla non-fat yogurt (optional)
Serves 4.
Peel bananas and split in half lengthwise. Spray a glass casserole with non-stick spray. Lay the banana halves, cut side down, in the dish. Do not overlap.
In a small saucepan, combine butter, sugar, juice, zest and rum. Simmer until sugar dissolves.
Pour sauce over bananas. Bake at 180°C for 15 minutes. Garnish with coconut and serve with frozen yogurt, if desired.
Selection & Storage:Bananas are picked green and shipped. A ripe banana has tiny brown spots and no green tint. Don't discard overripe bananas. Peel and puree them, add 1 teaspoon of lemon juice per banana and freeze in an airtight container for up to six months. Whole, unpeeled bananas can also be frozen if wrapped airtight. Bananas are used in breads, salads, daiquiris, cakes, puddings and even salsas.
