Baked bananas, Windsong II style
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.
Recipe
- 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.
Sherrygaley.com 
Great idea for a more upscale version! We will definitely try it your way when we get home.
I’ve modified our family tradition to make the dessert on top of the stove. We use lemon instead of lime, and no rum. I melt the butter in a non-stick frying pan over medium heat. Then add the brown sugar and spices and stir constantly until a syrup forms. Then add the lemon juice and stir to blend in. Toss in banana slices. Cook to desired softness, always stirring. (I prefer them on the harder side – just a couple of minutes.) Serve over ice cream.
I have a feeling you’ll like it! Be sure to use Pusser’s!
I hope it tickles your tastebuds!
Will definitely give this recipe a try. Ken
Yummy! My mouth waters just looking at the picture. I think this might just be dessert for tonight….
Thanks Sherry!
xo Mary Lou