Caribbean Sauteed Bananas

1. 1

   Peel the bananas, cut on the diagonal into thick slices, and place in a large bowl.

2. 2

   Sprinkle with the lime juice and set aside.

3. 3

   In a small bowl, stir together the rum, brown sugar, cinnamon, and ginger.

4. 4

   Pour into a large skillet and simmer on medium heat for a couple of minutes, until the sugar is melted.

5. 5

   Add the banana slices and stir gently to coat them with the sauce.

6. 6

   Spread out the bananas, reduce the heat, and simmer for 3 or 4 minutes, until the sauce thickens and the bananas begin to soften and fall apart.

7. 7

   Remove from the pan and serve warm.

8. 8

   Served plain, these bananas hold their own as a simple dessert, or they can be dressed up with toasted coconut and a garnish of fresh mint leaves.

9. 9

   They are also delicious as a topping on cake or vanilla ice cream.

10. 10

    This is a fabulous dessert to follow a supper inspired by the cuisine of the Caribbean, India, or Southeast Asia, such as Spicy Potatoes & Spinach (page 45) or Roasted Vegetable Curry (page 53).

* Per serving · 4 servings · Values may vary.

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