Baked Bananas

OUTERBRIDGE PEPPERS LTD. • P.O. Box FL 85 FL BX Bermuda
Tel:441-296-4451 • Fax: 441-296-4851 • Email: peppers@ibl.bm

[ Baked Bananas ] [ Banana Fritters ] [ Bermuda Rum Scampi ] [ Bermuda Mary ] [ Codfish Cakes ] [ Codfish & Potatoes ] [ Fish Chowder ] [ Macaroni & Cheese ] [ Mustard Wine Steak ] [ Sherry Rum Peppers Vinaigrette ]

BAKED BANANAS - Serves 4

In Bermuda, the banana’s history predates the Outerbridge family’s by three years. The banana was introduced to the island in 1616 by Governor Daniel Tucker. The Outerbridges took root when, in 1619, Yorkshireman Thomas Outerbridge arrived. Down through the centuries, the Outerbridges, and everybody else for that matter, have prepared many a dish with the ripe fruit. You can’t help noticing that the Bermuda fruit of paradise varies in size from four to six inches, has a firmer texture and a more pungent, sweeter taste than most larger bananas exported throughout the world. In Bermuda, the banana is welcome at any meal.

In Bermuda we serve this recipe for dessert or with the main course. It’s a delicious complement to Mustard Wine Steak (see recipe). Try it!

¾		Cup water
4		Tablespoons brown sugar
		Juice of ½ lemon
6		Bermuda (or 4 large) bananas
2		Tablespoons butter
		Salt
		Optional: 2 tablespoons shredded coconut
		Outerbridge’s Original Sherry Peppers Sauce

Preheat oven to 350° . In a small saucepan, bring water and brown sugar to a boil and let simmer for 30 seconds. Remove pan from heat, let cool slightly and add lemon juice. Slice bananas in half lengthways and place in a baking dish. Dot with butter, sprinkle with salt, [coconut,] and cover with half the syrup. Bake for 15 minutes, add remaining syrup and cook 15 minutes more, occasionally basting. Remove and sprinkle with Outerbridge’s Original Sherry Peppers Sauce. Serve hot.