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Baked Bananas with Coconut and Jaggery
Here the always-available humble banana is transformed into an exotic dessert. Perfect for a brunch table.
Preheat oven to 375°F (190°C)
Shallow baking dish
6 firm ripe bananas, preferably lightly spotted 6
1⁄2 cup grated coconut, preferably fresh (or frozen, 125 mL
2⁄3 cup grated jaggery (gur) (see Tips, left) 150 mL
3 tbsp raw cashews (see Tips, left) 45 mL
1 tsp ground cardamom 5 mL
1 cup coconut milk 250 mL
11⁄2 tsp cornstarch 7 mL
2 tbsp chopped unsalted pistachios 25 mL
1. Peel and cut bananas in half lengthwise. Arrange in single layer in baking dish.
2. In a bowl, mix together coconut, jaggery, cashews and cardamom. Sprinkle evenly over bananas.
3. In a small bowl, stir together coconut milk and cornstarch and gently pour over top.
4. Bake in preheated oven until top is thick and bubbly, about 30 minutes. Garnish with pistachios. Serve at room temperature or chilled.
Jaggery is unrefined brown sugar usually made from sugarcane. It is rich tasting, like molasses. Dark brown sugar can be substituted, but the flavor will be altered.
Raw cashews are sweet tasting and in no way resemble roasted cashews. They are always unsalted. There is no substitute. Both jaggery and raw cashews are available in Indian markets.
Recipes reprinted with permission from Complete Book of Indian Cooking, by Suneeta Vaswani, Robert Rose Inc., 2007.