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20 minutes
25 minutes
- 4 small red bananas
- 1/4 cup unsalted butter
- 1/4 cup jaggery, chopped or 1/2 cup packed brown sugar
- 2 tablespoons lime juice, (1 medium lime)
- 1/2 teaspoon cardamom seeds, (removed from the pods), ground
- 1 quart vanilla ice cream
- Peel the bananas and cut them in half lengthwise; set aside.
- In a 12-inch skillet over medium heat, melt the butter and gently stir in the jaggery until dissolved.
- Combine the bananas, lime juice, and ground cardamom in the pot. Lower the heat, cover, and simmer for 3 to 5 minutes, stirring occasionally, until the bananas are tender.
- Divide the ice cream evenly among 4 bowls. Top each bowl with spoonfuls of bananas and sauce.
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