It is now month 16 of the Improv Cooking Challenge and this month our hostess Kristen of Frugal Antics of a Harried Homemaker has challenged the participating bloggers to make any recipe of their choosing using the two given ingredients of bananas & nutmeg. Unlike last month where I just was uninspired, but still managed to make a wonderful White Chocolate Marshmallow Cranberry Cashew Bark, this month there were so many delicious things I wanted to make. I’m talking about cakes, cookies, pancakes, muffins, fritters, ice cream and smoothies, so many wonderful things to be made with bananas and nutmeg. But here it is, a new year, and after all our indulging over Thanksgiving, during our trip to Savannah, during our two weeks in Aruba, over Christmas, New Years Eve and then visiting with friends and our week at Disney…well I needed something delicious but very healthy. With that in mind, may I present, Baked Bananas. I saw this recipe on Epicurious and knew that I had found a winner.
And a winner it is, just minutes to make, all the ingredients are staples in my home and delicious…well just insanely!! I have made these Baked Bananas a few times already, once as a dessert with a little bit of whipped cream sprinkled with nutmeg and a few times I’ve put them over plain oatmeal, a delicious breakfast. One night I served these Baked Bananas as a sweet little side dish along side some roasted pork (amazing combination) and I even just baked up a half recipe one night when I was craving something sweet. I’d bet that these bananas would be fabu over some vanilla ice cream…one day I will give that a try. I suggest that you give this recipe a try as you’ll be amazed at how just a few ingredients and a tiny bit of time totally transforms simple bananas into an insanely delicious treat.
Preheat the oven to 400°F. Peel the bananas and slice in half lengthwise. Lay the pieces into a buttered 9x9x2-inch ovenproof dish. Pour the lime juice and rum evenly over the bananas. Sprinkle on the cinnamon, nutmeg, and brown sugar. Dot on the butter and bake for 10 to 15 minutes. Serve hot with a bit of whipped cream sprinkled with a pinch of nutmeg.
My previous Improv Cooking Challenge entries:
December 2012 Chocolate & Marshmallows: White Chocolate Marshmallow Cranberry Cashew Bark
November 2012 Sweet Potatoes & honey: Sweet Potato Glass Noodles with Honey Garlic Lime Shrimp
October 2012 Oatmeal & Raisins: S’mores Granola Bars
September 2012 Zucchini & Brown Sugar: Zucchini with Onion & Brown Sugar
August 2012 Tomatoes & Peppers: French Fries Hash Browns
July 2012 Corn & Butter: Fritos Crusted Pollock
June 2012 Cherries & Almonds: Dried Cherry Almond Tart
May 2012 Strawberries & Cream: Strawberry Soup
April 2012 Peanut butter & Jelly: Peanut Butter & Jelly Bars
March 2012 Potato & Cheese: Loaded Potato & Buffalo Chicken Casserole
February 2012 Ginger & Carrots: Shrimp & Avocado Salad with Carrot Ginger Dressing
January 2012 Lemon & Sour Cream: Ponderosa Lemon & Sour Cream Tart
December 2011 Eggnog & Cranberries: Eggnog Popovers with Cranberry Butter
November 2011 Pumpkin & Cream Cheese: Praline Pumpkin Cheesecake
October 2011 Caramel & Apples: Caramel Stuffed Apple Cider Cookies