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Baked Canary Islands bananas


Preheat the oven to 200º C / 400º F. Remove the outer skin from the cardamom pods and collect the black seeds. Place the seeds in a small mortar and grind.
Squeeze the oranges and the lemon to get 300 ml /10 ½ fl oz of fresh orange juice and 30ml / 1 ½ fl oz of fresh lemon juice. Mix the juices in a saucepan and add the ground cardamom seeds, sugar, butter, and rum or brandy. Heat the mixture gently until the butter is melted.
Peel the Canary Islands bananas and cut them into quarters. Place them in a baking dish and add the warm buttery juices. Put the baking dish in the hot oven and bake for 20 minutes or until the bananas are soft. Serve at once.

Preparation: Sonia Fuentes/©ICEX



Spanish recipe: Baked Canary Islands bananas. Photo by: Toya Legido/©ICEX.


Serve with vanilla ice-cream.


Nutritional Facts

Energy (kcal): 486
Energy (kJ): 2,033
Protein (g): 2.5
Fat (g): 25.6
Carbohydrates (g): 61.2
Fibre (g): 5.8
Iron (mg): 1.7
Vitamin A (μg): 291.9
Potassium (mg): 717.7


 Information provided by: The Spanish Nutrition Foundation (FEN)


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