Go to the Globe and Mail homepage

Jump to main navigationJump to main content


Gingered bananas Add to ...

For an extra treat, stir chopped ginger into vanilla ice cream and serve over bananas.

  • Servings: 4


¼ cup butter

3 firm ripe bananas, peeled and cut in 2-inch sections

1 tbsp. grated fresh ginger

3 tbsp. brown sugar

¼ cup rum

2 tbsp. grated sweetened coconut


Heat butter over medium high heat in skillet until foamy. Add bananas and ginger. Sauté 2-3 minutes or until bananas are golden. Remove bananas to serving plates.

Add sugar and rum, quickly stirring into butter for 20-30 seconds. Pour hot sauce over bananas and sprinkle with coconut.

In the know

Globe Recommends

Most popular videos »


More from The Globe and Mail

Most popular