Baked Bananas With Cardamom and Cream
by Danica Waters
Most everyone has the “Three B’s” lying around their pantry: Bananas, Brown Sugar, and Butter. Cardamom, maybe not so much. But it’s worth a wee trip to the grocery store to score some cardamom pods; they’re inexpensive, and given the depth of flavor they add to this heavenly little dish, you won’t want to leave them out.
These warm caramelized baked bananas are delicious served all by themselves; however, they would go smashingly well served over vanilla ice cream, as well. Served with crepes and a smear of unsweetened cream cheese, they’ll be the hit of your holiday brunch.
Enjoy!
Baked Bananas With Cardamom and Cream
4 firm bananas
4 – 6 Tbsp brown sugar
¼ C unsalted butter
4-6 cardamom seed pods, husks removed and black seeds crushed
¼ C Toasted diced pecans, or more, if desired (optional)
½ C heavy cream
Preheat the oven to 450. Place 2 Tbsp butter in a large baking dish and place in oven until butter melts. Carefully remove dish from oven and swirl melted butter to coat bottom of dish thoroughly.
While butter is melting, peel and cut the bananas diagonally or vertically into 3/8-inch slices.
When butter is ready, sprinkle pecans over bottom of prepared baking dish. Place banana slices on top and sprinkle with 2 Tbsp brown sugar. Bake 5 minutes.
Remove bananas from the oven, immediately sprinkle with the crushed cardamom, remaining brown sugar, and butter. Place back in oven until butter and brown sugar have melted, approximately 1 min.
Remove from oven. Divide banana slices equally among individual dessert plates. Pour a bit of cream around the slices and serve immediately.
Serves 4