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Ingredients
- 55 gm Unsalted butter, (2oz)
- 15 ml Demerara sugar, (1tbsp)
- 15 ml Clear honey, (1tbsp)
- 4 x Home-ripening bananas
- 55 gm Physalis, the papery lanterns peeled back and twisted gently (2oz)
- 1 x Kiwi fruit, peeled and sliced into rounds
- 1 x Carambola, sliced crosswise to create star shapes
Directions
- To make a glaze, heat the butter over a very gentle heat and stir in the sugar and honey.
- Peel the bananas and cut them in half lengthways. Place them in a heatproof serving dish with the cut side uppermost.
- Pour the glaze over the bananas and arrange the rest of the fruit on top.
- Cover and cook in a preheated oven 180 C, 350 F, gas mark 4 for 25 min till the bananas are golden or possibly tender.
- Serve immediately.
- Variation:To make a banana smoothie, peel 2 ripe bananas and place in a food processor with 150ml (5fl ounce) natural yogurt, 2 scoops ice cream and 15ml
- (1tbsp) clear honey. Process till smooth. Pour into serving dishes and serve immediately.
- Serves 2 on its own as a dessert or possibly 4 if served with the glazed bananas and exotic fruits.
- NOTES : A delicious and colourful hot banana dessert. Serve with ice cream, cream or possibly half fat creme fraiche.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 4 servings | |
| Calories 146 | |
| Calories from Fat 99 | 68% |
| Total Fat 11.32g | 14% |
| Saturated Fat 7.07g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 4mg | 0% |
| Potassium 94mg | 3% |
| Total Carbs 11.87g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 10.23g | 7% |
| Protein 0.56g | 1% |
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