I grew up eating baked bananas. I’m not sure if my parents started making the recipe when they lived in the tropics or not, but by the time we moved to Canada, it was a regular part of our summer dessert repertoire.
We put the ingredients (which we always had on hand) in small foil boats and placed them on the BBQ and waited with great anticipation for them to meld together into a tangy-sweet rum-laced dessert. In the winter we have been known to make them in a toaster oven. They are sublime with vanilla ice cream, but quite delicious alone. All in all, a perfect dessert for the sailboat.
- 2 bananas
- Juice of 1 lime
- 1 tablespoon dark rum
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 tablespoon dark brown sugar
- 1 tablespoon butter (optional)
Peel the bananas and slice in half lengthwise. Lay the pieces into foil boats. Pour the lime juice and rum evenly over the bananas. Sprinkle on the cinnamon, nutmeg, and brown sugar. Dot on the butter, if using, and put on the BBQ for about 10 minutes. Serve hot, topped with a tablespoon of fresh cream or ice cream if you have it.