Mexican · Dessert
Mexican Baked Bananas with Piloncillo and Cinnamon
Ripe bananas are halved and baked in their own dishes under a cloak of melted butter, dark brown sugar, cinnamon and a splash of dark rum until the fruit turns meltingly soft and the syrup caramelises at the edges. A scatter of toasted pecans and a cool spoonful of creme fraiche finish each dish, echoing the platanos al horno found across Mexican home kitchens, particularly in Veracruz and the Gulf coast where rum and cinnamon are pantry staples.
$1
10 minsPrep
17 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
290Calories
2.3gProtein
17.8gFat
32gCarbs
21.4gSugar
3.6gFiber
55mgSodium
29mgChol
7.2gSat Fat
371mgPotassium
47mgCalcium
0.8mgIron
0.1mcgVitamin B12
8.4mgVitamin C
0gPolyol
0gAllulose
1.3gAlcohol
Goes well with
Negra Modelo
local
Atole de Chocolate
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Heat the oven to 190°C (375°F).
2
Peel the bananas and halve them lengthwise, then arrange them cut-side up in 2 individual baking dishes, 2 halves each.
3
Melt the butter and stir in the brown sugar, cinnamon, lime juice and dark rum until the sugar begins to dissolve.
4
Spoon the butter-sugar mixture evenly over the bananas, making sure the cut surfaces are well coated.
5
Bake uncovered for 15-18 minutes, basting once halfway through, until the bananas are soft and the syrup is bubbling and caramelised at the edges.
6
Remove from the oven and scatter the chopped pecans over the hot bananas so they toast slightly in the residual heat.
7
Finish each dish with a spoonful of creme fraiche and serve immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 160g160g Banana, halved lengthwise
- 14g14g Butter, melted
- 22g22g Brown Sugar
- 2g2g Cinnamon Ground
- 8g8g Lime Juice
- 10g10g Dark Rum, 80% alcohol retained
- 20g20g Pecan, roughly chopped, 1
- 30g30g Creme Fraiche, 1
