When my mother gave me these bananas, they were green. Since I was in the middle of my exams I kept on postponing on baking them. To make matters worse, the bananas were in a dark coloured storage bag which quickened their ripening process. By the time I got around to baking them, they had ripened.
I decided I would go ahead and bake them.
Ingredients:
Ripe bananas, cut into bit size pieces – as little or as much as you need
One twig of fresh rosemary
Salt and Pepper to taste
1 tablespoon of vegetable oil
Pre heat your oven at 180°C
Line your baking tray with some aluminium foil, drizzle the vegetable oil then add the bananas, rosemary and season with salt and pepper.
Pop the bananas into the oven and bake away. I baked mine for 30 minutes.
The bananas were SO sweet!!
I made a simple sandwich with some. You just need some toasted brown bread and the bananas.
Other serving suggestions;
As a dessert with a dollop of your favourite ice cream.
As a side dish with some savoury meat dish and veggies.
As a snack all on its own.
I have a Brazilian pal huku…the first dessert when we first visited she made for was almost similar. She baked the ripe bananas with peel still on, apparently they ‘come out’ better that way. Then she served them with cinnamon sprinkles and vanilla ice cream.
Si we kept eating….she had to go back and bake again!
Hii yako nitajaribu…
Much love Mpishi!
Wow with the peel on, interesting. I’ll try that out. Thanks for stopping by.