Since bananas are ubiquitous in West African cuisine, it is not unusual at all to find them in desserts. In fact, they could be served in every course of a meal.


4 large bananas, ripe but firm

2 teaspoons lime juice

2 teaspoons brown sugar

cup heavy cream

crushed peanuts for garnish


Heat the oven to 350 F. Place the unpeelde bananas on a baking sheet or in a shallow pan. Bake for 20 minutes, until the skins are brown.

Remove the bananas to serving plates. Make two slits along the length of each banana and pull back and remove a strip of the peel to reveal the banana. Squeeze tespoon of lime juice over each fruit, then sprinkle with brown sugar. Ladle a tablespoon of cream over each fruit. Garnish with the crushed peanuts.


Serves 4.


area : West Africa

course : dessert


source : Flavors of Africa Cookbook : Spicy African Cooking - From Indigenious Recipes to Those Influenced by Asian and European Settlers / Dave DeWitt, Mary Jane Wilan and Melissa T. Stock