You can use ordinary jam for this but if you can get guava or jimbelin jam, more's the better!
Preheat the oven to 200c.
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.
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.
Bake for 20 minutes. Serve hot.
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