Red Bananas with Cardamom (Elaichi Kéla)

By Betty Crocker Kitchens Updated Jun 25, 2015

Source: Betty Crocker Kitchens

Photo Source: Unsplash, Iris Colors

  • Prep 20 Min

  • Total 25 Min

  • Servings 4

A Bombayite’s version of bananas Foster, this recipe stirs in highly aromatic cardamom for that quintessential flavor associated with many an Indian dessert.


  • 4 small red bananas

  • 1/4 cup unsalted butter

  • 1/4 cup jaggery, chopped or 1/2 cup packed brown sugar

  • 2 tablespoons lime juice, (1 medium lime)

  • 1/2 teaspoon cardamom seeds, (removed from the pods), ground

  • 1 quart vanilla ice cream Steps

  • 1 Peel bananas and cut lengthwise in half; set aside.

  • 2 Melt butter in 12-inch skillet over medium heat. Cook jaggery in butter, stirring gently, until dissolved.

  • 3 Stir in bananas, lime juice and ground cardamom; reduce heat. Cover and simmer 3 to 5 minutes, stirring occasionally, until bananas are tender.

  • 4 Scoop ice cream into 4 bowls. Spoon bananas with sauce over ice cream.

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