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You can use ordinary jam for this but if you can get guava or jimbelin jam, more's the better!


  • 250g sweetened tamarind

  • 120g jam

  • 2 tbsp honey

  • 4 ripe bananas

  • ¼ cup  coarsely grated coconut

  • ¼ cup sliced almonds

  • 1 tbsp brown sugar

  • 2 tbsp unsalted butter, melted

  • Juice of 1 lime or lemon


  • 1.

    Preheat the oven to 200c.

  • 2.

    Prepare the sauce by combining the tamarind and jam in a saucepan over medium high heat. Bring to a boil, and continue to boil until mixture thickens, then stir in the honey.

  • 3.

    Peel the bananas and split lengthwise. Arrange them in a buttered shallow ovenproof dish and spoon ¼ cup sauce over them. Sprinkle with coconut and almonds. Mix the brown sugar with the melted butter and pour over bananas.

  • 4.

    Bake for 20 minutes.  Serve hot. 

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