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  • 4servings
  • 25minutes
  • 193calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB6, C, D

Ingredients Jump to Instructions ↓

  1. 1 large orange

  2. 4 firm bananas

  3. 1 tbsp dark rum or brandy

  4. 2 tbsp light muscovado sugar

  5. 25g butter, cut into small pieces

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180°C (gas 4). Use a citrus zester to take fine shreds of zest from half of the orange, or thinly remove the zest with a vegetable peeler and then cut it into fine shreds. Cut the orange in half and squeeze the juice from both halves.

  2. Peel the bananas, slice them lengthways and lay them in a shallow ovenproof dish. Pour over the orange juice and rum or brandy, if using. Sprinkle with the sugar and scatter over the butter and orange zest.

  3. Bake for 10–15 minutes until the bananas are just lightly cooked and the sauce is syrupy. Serve immediately.

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