4 ripe bananas
¼ cup Tamarind-Apricot Sauce (recipe below)
¼ cup packaged sweetened flaked coconut
¼ cup slivered almonds
1 tablespoon brown sugar
2 tablespoons melted butter (do not substitute margarine!)
juice of 1 lime or lemon
Preheat the oven to 350ºF. Peel the bananas and split lengthwise. Arrange in a buttered, shallow casserole dish. Spoon the tamarind sauce over the bananas, then top with the coconut and almonds. Mix the brown sugar with the melted butter and pour over the bananas. Bake ripe bananas for 20 minutes; if the bananas are not very ripe, bake for 30 minutes.
1 (8-ounce) can sweetened tamarind nectar
4 ounces apricot jam
2 tablespoons honey
1 teaspoon Dijon-style mustard (optional)
Combine the tamarind nectar and apricot jam and bring to a boil. Continue to boil until the mixture thickens. Stir in the honey. Add the mustard if desired. Serve cold.
amazing. everyone loved this. we didn’t even have half the ingredients; just made some funny tamarind-brownsugar sauce, and it was perfect.