Cooked bananas are a relative rarity, the New Orleans classic Bananas Foster being one exception. The caramel sauce is simple to make by just boiling the sugar and the sauce can be made hours in advance. The bananas are best served hot from the oven. If macadamia nuts are a bit rich for you, just leave them out, although they are a great embellishment.

　　

Ingredients

makes 4 servings

　　1/2 cup sugar

　　1/2 cup heavy cream

　　1 to 2 tablespoons dark rum

　　4 firm but ripe bananas

　　1/4 cup chopped, toasted macadamia nuts (see Note)

　　

Step 1

Position the oven racks so that they are evenly spaced with one rack in the center. Preheat the oven to convection roast at 475°F.

　　

Step 2

For the caramel sauce, bring the sugar and cream to a boil in a heavy saucepan. Boil for 5 minutes, stirring constantly, until the sauce thickens slightly. Remove from the heat and stir in the rum.

　　

Step 3

Arrange the bananas in a buttered, shallow baking dish. Pour the caramel sauce over them and turn to coat. Roast in the center of the oven for 6 to 10 minutes, until heated through. Sprinkle with the nuts. Spoon the caramel sauce over each serving.

　　Cooks' Note

　　To toast macadamia nuts, spread them on a cookie sheet and roast for 3 to 5 minutes at 450°F, until lightly browned. Watch them carefully, as macadamias are oily and toast quickly.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.