Composition / ingredients
Step-by-step cooking
Step 1:
How to bake bananas in the oven? Prepare the products. Choose hard fruits for baking, ideally semi-ripe. In such bananas, the upper skin is hard, bright yellow and may have a greenish tinge. Soft and overripe bananas will not fit here: they will quickly darken during baking and will not look very appetizing. In addition, the taste of baked overripe bananas is too cloying.
Step 2:
Wash, dry and peel the bananas. Be sure to wash the bananas before using. The peel may contain many harmful microbes that fall on the pulp during cleaning.
Step 3:
Put the peeled bananas in the middle of a double sheet of foil. The foil breaks easily enough, so it's better to fold it in half.
Step 4:
Pour lemon juice over them (I had limoncello liqueur to add a light alcoholic note to the bananas), mango juice and orange syrup. Orange syrup can be safely replaced with lemon syrup, which is sold in large and small chain stores. Citrus ingredients of the recipe balance the sweetness of bananas with their sourness. And mango juice emphasizes the tropical taste of the dish.
Step 5:
Wrap the bananas tightly in foil so that the juice does not leak out of the foil when baking. To do this, roll the foil into an envelope. All edges of the envelope should be folded on top. Place the bananas in foil on a baking sheet and place in a preheated 220 ° C oven. Bake them for about 15 minutes.
Step 6:
Transfer the hot bananas to plates and pour over the juice remaining in the foil. Properly selected bananas will either not darken at all, or darken slightly. It is better to eat them right away while the fruit is hot. As the bananas cool down, they will darken a lot, acquiring not the most beautiful appearance. You can serve the delicacy with a ball of not very sweet ice cream (ideally, lemon sorbet or lemon sundae) or whipped cream. Bon appetit!
All the same can be done without removing bananas from the peel. It is enough just to cut the peel along the inner concave side along the entire fruit and slightly bend it so that there is a small space between the peel and the pulp.
Pour the juice, liqueur and syrup inside along the entire length of the bananas so that they fill the entire space between the body of the banana and the peel. In this case, most likely more liquid ingredients will be needed.
Put the bananas on a baking sheet covered with foil so that the cut is on top and the juice does not flow out. You also need to exclude the possibility of bananas falling on their side, so choose a shape that will hold them in the right position.
Heat-treated bananas have a certain circle of admirers. Usually people prefer fresh bananas. But they don't like banana pastries or whole baked fruits. Indeed, bananas that have undergone culinary processing often completely change the usual taste, they become very soft and slightly cloying. The exception is, perhaps, bananas in hot caramel. But even there the fruits remain fresh, they are simply filled with hot caramel, which does not really affect the structure of the bananas themselves.
If you doubt whether you will like the dish, it is better to bake one banana for a sample, and if you like the result, bake the rest.
How to cook properly in foil? The answer to this question, as well as useful tips and life hacks for cooking different dishes, read the article Aluminum foil is an assistant in the kitchen and at home .
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Caloric content of the products possible in the composition of the dish
- Bananas - 89 kcal/100g
- Juice - 36 kcal/100g
- Lemon juice - 16 kcal/100g
- Syrup - 300 kcal/100g
