Best Roasted Bananas With Jamaican Allspice Recipes

Jamaican Rummed Baked Bananas image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 6

4 ripe bananas, peeled
4 tablespoons brown sugar
4 teaspoons butter, in small pieces
1 cup orange juice
1 tablespoon dark rum
4 tablespoons coconut cream or ice cream, to serve

Steps:

Preheat oven to 350 degrees F (180 degrees C).
In a greased baking dish, place the bananas. Sprinkle with sugar and dot with butter. Mix orange juice and rum and pour around the bananas. Bake for 20 minutes.
Serve with a dollop of coconut cream or ice cream.

Jamaican Spice Mixture image

Provided by ellie_

Categories Caribbean

Time 5m

Yield 1/2 cup

Number Of Ingredients 11

2 teaspoons cayenne pepper
2 tablespoons ground allspice
1 tablespoon ground nutmeg
4 teaspoons salt
4 teaspoons sugar
1 teaspoon ground pepper
2 tablespoons dried onion, chopped
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried thyme
1 1/2 teaspoons mustard seeds
1/8 teaspoon ground cloves

Steps:

Using a spice grinder, blender or a mortar and pestle grind all ingredients together.
Store in a tightly sealed jar.
Keeps indefinitely if stored in tightly sealed jar in a cool dark place.

Nutrition Facts : Calories 450.3, Fat 11.7, SaturatedFat 4.6, Sodium 18640.7, Carbohydrate 93.1, Fiber 16.4, Sugar 48.6, Protein 9

ROASTED BANANAS WITH JAMAICAN ALLSPICE image

Categories Fruit

Yield 8 servings

Number Of Ingredients 6

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

Steps:

Preheat oven to 425°F. Coat baking sheet with cooking spray. Combine brown sugar, sugar, and allspice on large plate. Place butter in shallow bowl. 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. Scoop ice cream into bowls. Top each serving with 2 banana pieces, and drizzle with caramel sauce.

Jerk Chicken With Pickled Bananas image

Provided by Gabrielle Hamilton

Time 1h

Yield 6 servings

Number Of Ingredients 30

2 teaspoons coriander seeds
1 1/2 teaspoons cumin seeds
1 cup soy sauce
1 cup extra-virgin olive oil
8 ounces Guinness stout
1 medium red onion (about 9 ounces), finely chopped
8 scallions, thinly sliced
1/4 cup Tabasco sauce
1 large nutmeg seed, freshly grated (about 4 teaspoons)
1/4 cup whole allspice berries, ground (about 3 tablespoons)
6 large garlic cloves, minced (about 3 tablespoons)
2 tablespoons fresh thyme leaves
1 tablespoon whole black peppercorns, crushed
1 tablespoon honey
1 tablespoon balsamic vinegar
2 teaspoons smoked paprika
1 teaspoon finely chopped fresh rosemary
1 teaspoon ground cinnamon
1 jalapeño, stemmed, seeded and finely chopped
2 habanero chiles, stemmed, seeded and finely chopped
3 dried bay leaves
12 boneless, skin-on chicken thighs
6 cups white vinegar
1 1/2 cups granulated sugar
4 branches fresh thyme
3 tablespoons kosher salt
2 garlic cloves, peeled and smashed
1 habanero chile, split, seeds and stem intact
6 cloves
6 just-ripe bananas

Steps:

In a small skillet, toast the coriander and cumin seeds over medium heat, shaking the pan, until fragrant, 2 minutes. Let cool, then grind in a spice grinder until pulverized.
Add to a large bowl along with all other marinade ingredients (everything but the chicken). Add 1 cup water and whisk to combine. Alternatively, working in two batches, place all marinade ingredients in the bowl of a food processor. Pulse 2 or 3 times to combine.
Place chicken in a large container big enough for all pieces plus marinade. Reserve 3/4 cup marinade for later use, and pour remaining marinade over the chicken. Refrigerate 1 or 2 days (chicken can be stored for up to 5 days).
Prepare the pickled bananas: Add all ingredients except for the bananas to a nonreactive saucepan and boil over high, 10 minutes. Chill completely. Once brine is chilled, peel and slice the bananas on the bias. Add to the brine and chill, at least 1 hour and up to 2 days.
Heat grill to medium-low. Remove chicken from marinade and temper at room temperature for 15 minutes. Place chicken on the grill, skin-side down. Every minute or so, rotate the chicken a half turn so that the skin develops a deep, dark mahogany char and has been slightly crisped and rendered, 8 to 10 minutes total.
Turn chicken over to finish cooking, 6 to 8 minutes. Transfer to a serving platter, skin side up. Brush the reserved marinade on the skin side. Remove bananas from brine and serve with jerk chicken.