Wednesday, 24 January 2018

Baked Bananas with Rum and Chocolate

The simplest recipes are sometimes the best....  this is a long established family favourite, especially useful when a whole hand of bananas appears to be in imminent danger (but not so bad that banana bread is the only option!).   It's the sort of pudding you can put together in a couple of minutes and leave in the oven while eating the main course, and perfect in winter when all you want to do is eat carbs but you know fruit is good for you....   You can use either lime or lemon juice.   If lemon, allow half a lemon per person.

It is best served with Greek yoghurt, or some plain ice cream.  If I'm honest, the ones in the picture below could have done with a sprinkling of sugar and a quick dash under a grill, but I was too hungry to wait!

Baked Bananas with Rum and Chocolate
Baked Bananas with Rum and Chocolate

Per person:
2 bananas, peeled
1 lime, zest and juice (you can omit the zest if you don't like it)
1 tbsp dark rum 
1 ½ tbsp. muscovado or soft brown sugar

Small handful chocolate chunks
Greek yoghurt

Preheat the oven to 200 deg C.

Either cut the bananas in half lengthways, or simply put into a baking dish just large enough.    Mix together the lime zest, juice, rum and sugar.   Pour it over the top of the bananas.  Bake for about 15 to 20 minutes or so.    The bananas are better slightly overcooked than under – undercooked they will look distinctly unappealing!   You could sprinkle more sugar on and pop the dish under the grill just to get a lovely top.

Serve with a handful of chocolate (not mandatory) and a good dollop of healthy Greek yoghurt.

You could also serve it with cream or ice cream, if you were desperate!