This recipe is best prepared with what we call murrapo bananas or lady’s finger bananas. They are small, a bit firmer, and tastier than larger bananas. But regular bananas will work well in this recipe, too. We serve baked, fresh, and fried bananas alongside of many dishes: soups, sancochos, meats, and beans and not as a desert but they are so good you could serve these with ice cream and you will feel very comforted.
Ingredientes:
- 1 teaspoon oil
- 12 lady’s finger bananas or 8 small bananas, peeled
- 4 tablespoons butter
- 8 tablespoons light brown sugar
- 1 teaspoon grated lime peel
- 1 tablespoon lime juice
- 1 tablespoon butter, for baking
- Preheat the oven to 425º F. Lightly coat a large nonstick sauté pan with the oil and place over low medium heat. Add half of the bananas, 2 tablespoons of butter and sprinkle with 4 tablespoons of brown sugar and half the lime peel and juice. Sauté the bananas, turning constantly during 5 minutes; they will cook and the butter and sugar will create a caramel. Lower the heat if your caramel is turning too dark too soon. Repeat with the rest of the bananas.
- Remove the bananas from the pan and place in a baking pan.
- Put small pieces of butter over the bananas.
- Bake for 10 minutes and serve.
