Roasted Bananas with Jamaican Allspice Recipe | Vegetarian Times Skip to main content

Roasted Bananas with Jamaican Allspice

To make this recipe vegan, simply substitute margarine for the butter and serve over soy ice cream.



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½ cup dark brown sugar
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¼ cup sugar
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½ tsp. ground allspice
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2 oz. (½ stick) butter, melted and cooled
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4 large or 8 baby bananas
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1 qt. vanilla ice cream


1. Preheat oven to 425°F. Coat baking sheet with cooking spray.

2. Combine brown sugar, sugar, and allspice on large plate. Place butter in shallow bowl.

3. Halve large bananas lengthwise, then cut halves in half, or halve baby bananas lengthwise. Coat banana pieces in melted butter, then in sugar mixture, then set cut-side down on prepared baking sheet. Roast 10 minutes, or until sugar melts and turns to bubbly caramel sauce. Cool 5 minutes. Transfer bananas to plate, and scrape sauce into measuring cup with rubber spatula.

4. Scoop ice cream into bowls. Top each serving with 2 banana pieces, and drizzle with caramel sauce.

Nutrition Information: 

3 g
Total Fat: 
13 g
Saturated Fat: 
8 g
37 g
44 mg
102 mg
2 g
34 g
Serves 8

Comments on this Recipe

Wow, Anonymous, your suggestion makes my mouth water! I'll try that. Suzyblack, try Smart Balance or Earth Balance. Both come in organic and are made up of healthy oils and taste great. (They are basically the same).

very few margarines are vegan - be sure to look for Parve margarine - or substitute soy butter.

I prepared Plantains this way (but with only the brown sugar, no white) to go with black beans and rice. VERY nice.

One can fry the bananas in a little olive oil instead of butter or margarine and place them over rice (for a savory treat) or soy ice cream if you want the dessert.