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.
Ingredients
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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