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Havana Bananas(Cuba)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.4888
Energy (kCal)1209.0528
Carbohydrates (g)263.3812
Total fats (g)20.97
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel the bananas and cut them into 1/4-inch thick slices. Heat a skillet to moderately hot. Place the bananas in the skillet with the butter and brown sugar. When the butter is melted add the chile jelly. Toss the bananas around to coat them. Now add the rum to pan and carefully deglaze. | 2. Place a scoop of ice cream onto the center of 4 bowls. Arrange the bananas around the ice cream. Drizzle with the chocolate sauce. Serve. | 3. Chile Jelly: | 4. Toast the chilies in a dry skillet until they are very warm and fragrant. | 5. Put them in a saucepan with 1 quart of water and simmer on medium heat until the water is almost completely evaporated. Add the currant jelly, honey and vinegar. Bring to a boil. Now remove from the heat and process in a food processor thoroughly. Remove to a clean bowl and cool. | 6. Note: This will make more Chile Jelly than needed for this one recipe but it can be made weeks in advance and held in the refrigerator. Also it is a good glaze for finishing a grilled chicken or baked ham. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    banana 4 ripe 801.0 205.56 9.81 2.97
    butter 2 1/2 tablespoons 213.75 9.8212 6.6788 18.0
    chile jelly below 2 tablespoons - - - -
    meyer dark rum 3 tablespoons - - - -
    vanilla ice cream 4 scoops - - - -
    chocolate syrup sauce - - - -
    ancho chilies 2 - - - -
    chilies 2 194.3028 48.0 0.0 0.0
    red currant jelly 6 tablespoons - - - -
    honey 6 tablespoons - - - -
    sherry wine vinegar 2 tablespoons - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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