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Senegalese Bananas



Try this classic recipe for Senegalese Bananas from chef-restaurateur Raymond Oliver, author of A Man's Cookbook.

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  • 4 large ripe bananas
  • 2 Ounces kirsch
  • 1 Cup sugar
  • 1 Tablespoon butter, melted


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.