I created
this dessert when I started following the Primal Blueprint guidelines, after
realizing that I could no longer make my favorite banana bread. It wasn’t something I made often, but I
missed the flavor combination. So far, I’m
not a fan of the primal/paleo baked goods substitutes. I find it easier to stick with the principles
if I don’t make “primalized” versions of the food I shouldn’t have been eating
in the first place. And don’t start
thinking I’m all virtuous and stuff—I eat chocolate daily and fried potatoes at
least once or twice a week. (And no, I
don’t much care what oil those potatoes are fried in, but lard definitely
tastes the best.)
The recipe
is a combination of the flavors of the banana bread and the basics of a
tropical fruit dessert without the sugar.
My mom tested this recipe and added some variations for people who plan
ahead and/or who use microwaves regularly.
Being the generous soul that she is, she made it a couple of times and
shared it with her friends, which was reassuring since they ate it all up. Thanks, mom!
Cardamom Baked Bananas
2/3 cup
raisins
1/3 cup rum
(dark is best)
Butter or
coconut oil
3 ripe
bananas, peeled, sliced into rounds
1-2 tsp
cardamom
¼ - ½ tsp
clove
1-2 tsp
citrus juice (orange, lemon, or lime)
2 Tbsp
salted butter, softened
½ cup
chopped walnuts or pecans
½ cup
shredded or flaked unsweetened coconut
Maple syrup
(optional)
Combine
raisins and rum in a small saucepan.
Cook over medium heat until simmering.
Remove from heat and set aside. Or combine raisins and rum in a bowl, cover,
and allow to soak for 24-36 hours.
Microwave for a minute before adding the raisins to the recipe. The
raisins taste more strongly of rum if you do this, since the alcohol doesn’t
get cooked off.
Preheat oven
to 375F. Grease 1 ½ quart casserole dish
with butter or coconut oil.
Cream
together cardamom, clove, citrus juice, and butter. Or melt
the butter in the microwave and stir in the spices and citrus juice. Toss the banana slices in the casserole
dish and dot with the butter mixture or
drizzle the butter mixture over the banana slices if you microwaved it. If the bananas are not very ripe (or you just
want it to be really sweet), drizzle with a little maple syrup. Sprinkle with the rum-soaked raisins, and top
with walnuts and coconut.
Bake until
bubbly (about 10 minutes). Serve
warm. Eat happily!
This
dessert reminds me of summer and warmer climates, which is a nice side effect
this time of year. I keep thinking that
I should add some sort of chocolate to it, but it’s pretty decadent as it
stands. Then again, I’m a little
obsessed with chocolate at the moment, since I am in the middle of the
chocolate course. I am now working on
finding a good source of the chocolate I want to use in my shop, and learning to
develop recipes. Any suggestions?!?!
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