This dessert of bananas baked in orange juice is delicious served with vanilla ice-cream. Ripe but firm bananas and, if possible, freshly shredded coconut should be used for this dish.
1 tablespoon plus
1 teaspoon butter
1 teaspoons cornflour
1 tablespoons Curacao
4 fl. oz. fresh orange juice grated rind of
2 oz. shredded fresh or desiccated coconut
2 tablespoons soft brown sugar
Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C).
Grease a medium-sized baking dish with 1 teaspoon butter. Peel the bananas, cut them in half lengthways and then cut them across into quarters. Place them in the baking dish.
Dissolve the cornflour in the orange juice. Mix in the Curacao and pour over the bananas. Sprinkle with the orange rind, coconut and brown sugar.
Dot with the butter and bake in the oven for 30 minutes or until the bananas are tender and the sauce thick. Serve hot.