Baked bananas with passion fruit & minty creme fraiche

This recipe for baked bananas with passion fruit & minty creme fraiche comes from ‘The 30 Minute Cook’ by Nigel Slater, who is one of the cookbook writers I regularly refer back to, and his books are the ones that I regularly cook from.

His food is real.  No wonder he called his first book ‘Real fast food’ and a later book just ‘Real food’.

In the 30 Minute cook, he has compiled an eclectic mix of recipes from Europe, Asia, north Africa and the Middle East. I find them inspiring, accessible and downright tasty.

And, like all good cookbooks, it includes some stunning close-up images that always have the food as the hero and are high on the drool factor.

Now bananas are a polarising fruit, you either love them or you hate them. I fall into the former category and am very fond of this fruit. It’s character and texture change when baked which is why I love this recipe.

More Fruit Dessert Recipes

SEE ALL FRUIT DESSERTS

Try a few more of my delicious fruit dessert recipes.

The Ultimate Cherry Babka with Instant Pot Cherry Filling

The Best Apple and Berry Crumble

A delicious peach crumble with cinnamon

Easy roasted plum Eton mess with almonds

The perfect easy apricot torte

The best shortbread mince pie crumble cookies

Recipe – slightly adapted form Nigel Slater

What you will need to make per portion, extrapolate up as required:

• 1 banana
• a drizzle of honey
• juice of half an orange
• 1 passion fruit / granadilla
• creme fraiche and finely chopped fresh mint

*Nigel also included a little lemon juice, but I find it acidic enough with the orange juice and the passion fruit

How to make: (and so very simple it is)

• pre heat the oven to 180 C
• place each banana in a piece of foil or baking paper and fold up the sides to make a ‘boat’
• drizzle over the honey, add the orange juice and half of the pulp of the granadilla (reserving the other half for later)
• fold and seal each foil pouch and place on a baking tray and bake forfor 15 minutes (his instructions are 20 minutes at 200C, but when I tried this it annihilated the banana to a mound of hot mush)
• you can either serve the hot pouches sealed to each person as he suggests, handing out the remaining half a passion fruit to be scooped over as it is opened. Alternatively serve out the pouch and in a dish with the minty creme fraiche on the side.

The smell of this dessert as you open the pouch is indeed exquisite and its flavour is intense and tropical.

I made this for my friend Lori who suggested it needed some creme fraiche and mint to compliment the acidity and sweetness. What a beautiful accompaniment it was.

These parcels could be cooked on a braai (barbeque), making a very low maintenance dessert and ideal for camping.

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