Although tasty, a little bit disappointing because it could have been so much better! First, why use only 1 tablespoon per serving? That meant there was leftover ginger mixture, so it seems far wiser to use it all and add more flavor. There also needed to be more ginger - probably a teaspoon or so. Also, 5 minutes was not enough time to cook - cook for about 10 minutes to really warm the banana through. That said, the I loved the lemon-honey taste to the syrup, and the unique presentation of cutting open the parchment packets at the dessert table.
Bananas and Ginger en Papillotte
En Papillotte (the technique or wrapping food in paper and baking it in the oven to steam) is usually used for fish, but this recipe brings it into the dessert arena.
Yield: 4 servings (serving size: 1 packet)
More From Cooking Light
Amount per serving
- Calories: 226
- Calories from fat: 27%
- Fat: 6.9g
- Saturated fat: 3.9g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 0.5g
- Protein: 1.6g
- Carbohydrate: 43.9g
- Fiber: 2.2g
- Cholesterol: 16mg
- Iron: 0.6mg
- Sodium: 63mg
- Calcium: 18mg
- 2 tablespoons brown sugar
- 3 tablespoons lemon juice
- 2 tablespoons honey
- 2 teaspoons chopped pistachios
- 1 teaspoon grated orange rind
- 2 teaspoons butter, melted
- 1/2 teaspoon minced peeled fresh ginger
- 4 large firm bananas
- Preheat oven to 350°.
- Combine first 7 ingredients in a bowl.
- Slice each banana in half lengthwise; slice in half crosswise.
- Cut 4 (10-inch) circles of parchment paper. Fold each circle in half; open each. Place 4 pieces of banana near fold; top with 1 tablespoon juice mixture. Fold paper over filling; seal edges with narrow folds. Repeat procedure with remaining ingredients. Place packets on baking sheets.
- Bake at 350° for 5 minutes or until packets are slightly puffy and contents are thoroughly heated. Place on plates; cut open. Serve immediately.
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