Did you know that Wednesday 17 April is National Banana Day? A day on which people celebrate everything wonderful about this brilliant fruit and make creative culinary dishes incorporating it. The day focuses on the nutritional value of the fruit, its versatility as a wholesome food and also spotlights the place the banana has had in the history of comedy and humour.
I am absolutely thrilled that the banana is recognised annually with its own special day. If you are familiar with ART’s – Craft Kitchen, you’ll already know that I have a passion for bananas and that I have two award-winning banana products to my name: Jim Jam & Bananaruma. Jim Jam is a pure banana jam, whilst Bananaruma is specially flavoured with rum.
My chosen recipe is one that can easily be made by the whole family, perfect as either a midweek dessert or as a sweet treat when hosting friends. What’s more, quantities can easily be scaled up or down, depending on the size of your party.
You are at liberty to choose whether you prefer Jim jam or Bananaruma for this recipe.
INGREDIENTS
• 6 ripe bananas, peeled and halved lengthways.
• 2 tbsp maple syrup
• 3-4 tbsp ART’s Bananaruma Jam or Jim Jam
• 40g pecans, chopped and toasted.
• Vanilla ice cream to serve
METHODS
Pre-heat your oven to 200˚C. Place the banana halves in an ovenproof dish and coat with the sugar, maple syrup and ART’s banana jam.
Bake for 15 minutes, then remove from the oven. Heat the grill to high and grill the bananas for 5 minutes or until bubbling and caramelized. Spoon the bananas into bowls and scatter the pecans over the top. Serve with ice cream and the remainder of the caramelized syrup.
