Are you hoping to find an easy recipe? Perhaps a simple delicious dessert you can make in less than an hour? Welcome to these Seychellois oven-baked bananas lightly-spiced in a blend of ginger syrup, rum and orange juice! Topped with dried cranberries and thinly sliced fresh ginger! The ideal filling for tasty healthy spelt crêpes with an exquisite balance of flavours that takes banana pancakes and Sunday brunch to another level! No wonder ginger bananas are a popular dish in the Seychelles! Ahem… did I go a bit over the top with that description? But it really is tasty – honest! 🙂
So thank you laChouett for organising the Pick the World Event, which led me to discover a great recipe for Seychellois ginger bananas on Celnet. I just halved the quantities and used cranberries (nice and tart), not raisins. Then instead of serving the ginger bananas with custard or ice-cream I filled crêpes. Et voilà, Sunday Brunch sorted!
RECIPE (for about 5 to 6 crêpes)
Make the spelt (or plain flour) crêpes (my recipe from an earlier post) but half the quantities to get 5 or 6 crêpes.
- Preheat the oven to 200°C (static, non-convection oven) or 180°C (fan-assisted oven)
- around 20-25g unsalted butter (a few medium-sized knobs)
- 2 large and firm bananas (or 2 and a half medium ones) cut into slices
- 1 and a half tablespoons dried cranberries (soaked in boiling water 10 minutes then drained)
- around 3 cm (or to taste) peeled ginger, thinly sliced
- roughly grated zest of half or one orange (to taste) – or long strips of zest
Syrup (mix in a small bowl)
- 1 tbsp ginger syrup (from a jar of stem ginger in syrup)
- 1 tbsp freshly-squeezed orange juice
- 1 tbsp dark rum
- Put the butter in the pie dish and place in the preheated oven for 5 to 10 minutes until the butter melts.
- Pour the melted butter into a bowl and reserve.
- Arrange the banana slices in the pie dish and drizzle the reserved melted butter over them.
- Sprinkle the cranberries and slices of fresh ginger over the bananas.
- Pour three quarters of the syrup, juice and rum over the bananas, then sprinkle the orange zest over them.
- Return the pie dish (or small cocottes) to the oven and bake 5 minutes then take out and drizzle the remaining syrup over the bananas so they don’t get dry.
- Bake a further 5 minutes. You want the bananas to cook without going dark or drying (the butter helps).
Fill the crêpes
I thought about taking the ginger slices out but as I love ginger I didn’t. And they were great! Up to you… And you can put in as much or as little filling as you like!
It’s a fresh, vibrant flavour and I hadn’t tasted anything quite like it before. Try these ginger bananas then let me know what you think!
So Orevwar (Seychellois creole for ‘goodbye’, probably from the French au revoir!) and I hope you enjoyed our little trip to the Seychelles and its tropical dessert! Happy virtual travelling and eating to you always!!! 🙂