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
¼ cup heavy cream
crushed peanuts for garnish
Heat the oven to 350 ºF. 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 ½ 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.
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