Active Time

　　30 min

　　Total Time

　　30 min

　　

Ingredients

Makes 6 servings

　　4 tablespoons unsalted butter

　　1 teaspoon vegetable oil

　　2 tablespoons golden raisins

　　1 tablespoon freshly grated orange zest

　　1 tablespoon light brown sugar

　　2-inch piece fresh ginger, peeled and cut into fine julienne

　　1 cinnamon stick

　　4 whole cloves

　　12 small ripe finger bananas (3 to 4 inches), peeled

　　1/3 cup guava nectar

　　2 tablespoons balsamic or cider vinegar

　　1 tablespoon molasses or honey

　　Accompaniments: queso blanco (fresh white cheese; optional) and lime wedges

　　

Step 1

Melt butter with oil in a 12-inch nonstick skillet over moderate heat, then stir in raisins, zest, brown sugar, ginger, cinnamon stick, and cloves until sugar is dissolved. Add bananas and cook, turning frequently, until lightly browned, about 5 minutes.

　　

Step 2

Stir together guava nectar, vinegar, and molasses and pour over bananas. Simmer, stirring gently, until sauce is thickened, about 30 seconds. Discard cinnamon stick and cloves and serve bananas warm.