Baked Bananas with Sweet, Sour, and Spicy Sauce


The following recipe addresses the special diet considerations for: dairy-free; gluten-free; low fat; vegan; vegetarian; anti-cancer; cardiovascular disease; inflammatory bowel diseases


Serves 2

The notion that a green banana is a good banana is a grave mistake.
Brown spots on the skin are not a sign of spoiling, but a sign that
the bananas are ready to be consumed. Green bananas, on the other
hand, are rather hard to digest because they are unripe.

This dish is meant as a dessert, but it also makes a good snack
in-between meals. Do not make this dish with bananas that are not
fully ripe.

Photo © Rene S. Riis
Foodstyling: Kille Enna


  • 4 tbs brown rice vinegar

  • 4 tsp finely grated ginger

  • 1 tsp nigella seeds, also called black onion seeds, roasted and ground finely

  • 12 green cardamom pods, roasted and the seeds ground finely

  • 2 ripe bananas, still in the skins

Cooking Instructions

1) Combine brown rice vinegar, grated ginger, nigella seeds, and
green cardamom together in a bowl and stir.

2) Bake the bananas in the skins for 15 minutes in a 400° F (200°
C) hot oven.

3) Arrange each banana on a plate and slice both bananas open
lengthwise while still in their skins. Pour the rice vinegar/ginger
mixture over the openings in the skins and serve the bananas
immediately while still hot.


Note: Measurements are provided in both U.S. and European/metric units.

Chef Oscar Umahro Cadogan Written by Chef Oscar Umahro Cadogan

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