Spiced Baked Bananas 6.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Apr 11, 2012

A jolt of lime perks up the homey, mellow flavor of baked bananas. If you have vanilla yogurt on hand, mix it with a little cinnamon, cardamom or a combination of the two and serve as an accompaniment.

Servings: 6
  • 1/3 cup water
  • 1/2 cup packed dark brown sugar (may substitute palm sugar)
  • 5 1/3 tablespoons (1/3 cup) unsalted butter
  • 2 tablespoons freshly squeezed lime juice (from 1 or 2 limes)
  • Pinch ground cardamom
  • Pinch ground cinnamon
  • 6 ripe bananas
  • 2 ounces shredded coconut, toasted (see NOTE)


Preheat the oven to 355 degrees.

Combine the water and brown sugar in a saucepan over medium-high heat, stirring until the sugar has dissolved. Bring to a boil and cook for a minute or two, until the liquid thickens and becomes syrupy. Remove the saucepan from the heat; add the butter, lime juice, cardamom and cinnamon, stirring until the butter has melted.

Peel the bananas. Arrange them in a single layer in a 9-by-13-inch or similar-size baking dish and pour the syrup mixture over them. Bake for 10 minutes, then carefully turn the bananas over and bake for 5 to 10 minutes, depending on their size and degree of firmness.

To serve, transfer the bananas to individual plates and cut them diagonally into large or thin slices. Drizzle evenly with the syrup and sprinkle with the coconut.

NOTE: To toast coconut, cook it in a small skillet over medium-low heat until the coconut is light brown and fragrant, stirring frequently to prevent burning. Transfer to a small bowl and allow to cool.

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Recipe Source

Adapted from "A Taste of Australia: The Bathers Pavilion Cookbook," by Victoria Alexander and Genevieve Harris (Ten Speed Press, 1995).

Tested by Jane Touzalin.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.