Senegalese Bananas

Jun 15, 2012 @ 10:02 AM
Posted by Will Budiaman, Editor

Nutrition

Cal/Serving: 373
Daily Value: 19%
Servings: 4

Low-Fat, Low-Sodium
Vegetarian, Gluten-Free, Wheat-Free

Fat	3g	5%
Saturated	2g	10%
Trans	0g	0%
Carbs	81g	27%
Fiber	4g	14%
Sugars	67g	0%
Protein	2g	3%
Cholesterol	8mg	3%
Sodium	2mg	0%
Calcium	8mg	1%
Magnesium	37mg	9%
Potassium	489mg	14%
Iron	0mg	2%
Zinc	0mg	1%
Vitamin A	176IU	4%
Vitamin C	12mg	20%
Thiamin (B1)	0mg	3%
Riboflavin (B2)	0mg	6%
Niacin (B3)	1mg	5%
Vitamin B6	0mg	24%
Folic Acid (B9)	27µg	7%
Vitamin B12	0µg	0%
Vitamin D	0µg	0%
Vitamin E	0mg	1%
Vitamin K	1µg	1%
Fatty acids, total monounsaturated	1g	0%
Fatty acids, total polyunsaturated	0g	0%

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INGREDIENTS

4 large ripe bananas
2 ounces kirsch
1 cup sugar
1 tablespoon butter, melted

DIRECTIONS

Preheat the oven to 400 degrees.
Split the bananas and remove each half from the skin without breaking. (Do not discard the skins.) Make slices partway through each half without allowing the pieces to separate. In a bowl, let these bananas macerate in the kirsch and about ½ cup sugar, then put them back in their skins and place them in a baking dish.
Pour the butter over them, sprinkle with the remaining sugar, and cook in the oven for 8-10 minutes or until caramelized.