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 Baked Bananas with Sweet, Sour, and Spicy Sauce  
The following is one in an ongoing series of columns entitled Fabulous Functional Foods by . View all columns in series
The following recipe addresses the special diet considerations for: dairy-free; gluten-free; low fat; vegan; vegetarian; anti-cancer; cardiovascular disease; inflammatory bowel diseases

Serves 2
The notion that a green banana is a good banana is a grave mistake. Brown spots on the skin are not a sign of spoiling, but a sign that the bananas are ready to be consumed. Green bananas, on the other hand, are rather hard to digest because they are unripe.

This dish is meant as a dessert, but it also makes a good snack in-between meals. Do not make this dish with bananas that are not fully ripe.

Photo © Rene S. Riis
Foodstyling: Kille Enna

  • 4 tbs brown rice vinegar
  • 4 tsp finely grated ginger
  • 1 tsp nigella seeds, also called black onion seeds, roasted and ground finely
  • 12 green cardamom pods, roasted and the seeds ground finely
  • 2 ripe bananas, still in the skins

Cooking Instructions
1) Combine brown rice vinegar, grated ginger, nigella seeds, and green cardamom together in a bowl and stir.
2) Bake the bananas in the skins for 15 minutes in a 400° F (200° C) hot oven.
3) Arrange each banana on a plate and slice both bananas open lengthwise while still in their skins. Pour the rice vinegar/ginger mixture over the openings in the skins and serve the bananas immediately while still hot.

Note: Measurements are provided in both U.S. and European/metric units.

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 About The Author
Oscar Umahro Cadogan started working with food after suffering from serious GI dysbiosis and delayed allergic reactions to numerous foods for several years. At the brink of getting full-blown inflammatory bowel......moreOscar Cadogan
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