Caribbean Bananas

Warm, caramelized bananas brushed with a spiced brown sugar glaze and baked until soft and bubbling. This Caribbean-inspired dessert uses just five ingredients and comes together faster than you can argue about what’s for dessert.

Allspice is the defining flavor here. Also called pimento, it’s native to the Caribbean and tastes like cinnamon, cloves, and nutmeg had a baby. Mixed with melted margarine and a squeeze of lemon juice, it turns into a glaze that caramelizes around the bananas as they bake.

The lemon juice does double duty. It brightens the sweetness so the dish doesn’t taste one-note, and it keeps the bananas from browning too much on the cut surfaces before the glaze has time to set.

Chef Tips

• Use bananas that are ripe but still firm. Overripe bananas will turn to mush in the oven.
• Serve warm with a scoop of vanilla ice cream or a drizzle of coconut cream for a proper island finish.
• Place cut side up so the flat surface catches and holds the glaze as it bakes.

Variations

• Use butter instead of margarine for a richer, more caramel-forward flavor.
• Add a splash of dark rum to the glaze for a boozy, bananas-Foster-style twist.
• Sprinkle toasted coconut flakes over the top right after baking.