- 2 tablespoons vegan brown sugar
- 3 tablespoons lemon juice
- 2 tablespoons agave nectar
- 2 teaspoons chopped pistachios
- 1 teaspoon grated orange rind
- 2 teaspoons melted vegan butter
- 1/2 teaspoon peeled and minced fresh ginger
- 4 large firm bananas
2. Slice each banana in half lengthwise, then in half again crosswise, for 16 pieces of banana total.
3. This next step made me feel like a child back in art class: Cut 4 (10-inch) circles out of parchment paper. Fold each circle in half, then open back up. Place 4 banana pieces near the center of each fold, and top with about 1 tablespoon of the ginger mixture. Fold the parchment over the filling, and seal the edges by making little triangular folds all the way around. For a great instructional video on how to do so (although with fish) follow this link.
4. Place the packets on baking sheets and bake at 350 degrees for 5 minutes. Transfer to plates and cut open. This dessert will be best served immediately.
4 servings (1 packet), Calories 228
The presentation was novel and fun, and the taste was yummy, but a few things held back my overall rating of this dish. First, the packets needed a bit longer in the oven to fully steam the banana, so cook yours closer to 10 minutes. The sauce had a wonderful lemon/honey (agave) flavor reminiscent of lemon-honey lozenges (in a good way), but I was really disappointed that the ginger flavor was lost. Particularly when an ingredient is in the title of a recipe, I expect it to shine: increase the ginger to 1 teaspoon or more. You also will have leftover sauce if you follow the instructions of 1 tablespoon per packet, which feels like a waste - pour about 2 tablespoons sauce per packet and you'll have yummier, richer flavor, and no wasted leftovers. With those few tweaks, I bet this dish could easily become a "4" or a "5" in my book.