Bananes au Gingembre (Bananas in ginger syrup)
- Total Time
- 30 minutes, plus refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3 or 4bananas, about 1½ pounds
- ½teaspoon powdered ginger
- ¼cup sugar
- ⅓cup water
- 2tablespoons lemon juice
Nutritional analysis per serving (6 servings)
98 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 2 grams dietary fiber; 17 grams sugars; 1 gram protein; 1 milligram sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Peel the bananas and cut them into quarter-inch thick rounds. There should be about three and one-half cups. Arrange half of the rounds close together on a flat plate. Sprinkle lightly with half of the ginger. Cover with the remaining slices and sprinkle with the remaining ginger.
- Step 2
Combine the sugar and water in a small saucepan and bring to the boil, stirring constantly until the sugar is dissolved. Cook 15 minutes and pour the syrup over the bananas. Let stand until cool. Chill.
Private Notes
Comments
I made this, and the syrup burned. Can more details be added to this recipe? When/how is the lemon juice used? At what level of heat should the syrup be cooked after it begins to boil--high, medium, or low? Should the boil be rolling or simmering? Should the saucepan be covered or uncovered during the boil? Are there any indications the syrup is ready, such as color or consistency? How is this dish intended to be served --by itself, as a sauce for ice cream or cake, or some other way? Thank you
Late to reply but some answers are obvious. The recipe is called Bananas in Ginger Syrup. So, that’s the suggestion for serving: syrup over bananas. Of course, cook’s choice as to other serving ideas, such as with ice cream. Simple syrup is just sugar and water boiled until the sugar is dissolved. Not sure why this recipe suggests boiling for a longer time; perhaps to thicken it. In a NYT recipe for Bananas in Lime Syrup the syrup is cooled, lime juice is added, then the bananas are covered.
Where does the lemon house come in? It’s in the ingredient list, not in the instructions of the recipe. Thanks!
Advertisement