Photo: Giorgio Trovato
Estimated Nutrition (whole recipe, rough)
309
Calories
2g
Protein
12g
Fat
48g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Apricot | 1 medium (35g) | 17 |
| Lime | juice of 1 lime (44ml) | 11 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 large bananas, peeled,and cut in half lengthwise
- 1-2 tablespoon brown sugar
- 1 ounce butter, cut into small pieces (25g)
- 3 ounces apricot jam (75g)
- 1 tablespoon lime juice
- 2 tablespoons dry sherry
- =
Directions
1
Preheat oven to 400F (200°C).
2
Butter a baking dish of suitable size to hold the bananas.
3
Place the bananas cut side down in the dish.
4
Sprinkle the brown sugar and butter evenly over bananas.
5
Bake in the oven for 15 minutes.
6
While the bananas are baking, melt the apricot jam, lime juice and sherry in a pan.
7
Remove bananas from oven, pour the sauce over them and return to the oven for a further 5 minutes.
8
Serve each banana with icecream, or flambe with Trinidad rum.
9
Best made just before serving.
Recipe sourced from
fandom