Nutritional Info

Nutrition Facts

Serving Size 1 (58g)

Calories 96
Calories from Fat 40 (42%)
Amount Per Serving %DIV
Total Fat 4.4g 7%
Saturated Fat 2.8g 14%
Monounsaturated Fat 1.4g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 17.9mg 6%
Sodium 62.9mg 3%
Potassium 67.5mg 1%
Total Carbohydrate 11.6g 4%
Dietary Fiber 0.6g 2%
Sugars 7g
Protein 1.8g 4%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
Recipe Description
Bananas make one of the cheapest and easiest of all hot desserts. They are just as welcome as a comforting winter treat, as they are to follow a barbecue. For an extra sweet finishing touch, grate some plain (semisweet) chocolate on the bananas, over the sauce, just before serving. If you are baking them on a barbecue, turn the bananas occasionally to ensure even cooking.
Prep time
15 min
Cook time
30 min
Ready In
45 min


Serves Tool

Serves To:USMetric
4   large bananas
5 Tablespoon(T)  double heavy cream
1 Carton(ct)  vanilla ice cream, 4 scoops
1/2 Cup(c)  light muscovado brown sugar


Preheat the oven to 350° F. Put the unpeeled bananas in an ovenproof dish and bake for 15 to 20 minutes, until the skins are very dark and the flesh feels soft when squeezed. Meanwhile, heat the light muscovado sugar in a small, heavy pan with 5 tablespons of water until dissolved. Bring to a boil and add the double cream. Cook for 5 minutes, until the sauce has thickened and is toffee colored. Remove from the heat. Transfer the baked bananas in their skins to serving plates and split them lengthwise to reveal the flesh. Pour some of the sauce over the bananas and top with scoops of vanilla ice cream. Serve any remaining sauce separately.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.