Sugar bananas (or Lady Finger bananas) are quite popular throughout the
Caribbean. They are approximately three inches in length, much sweeter than Cavendish bananas
with a creamy texture and notes of honey. Pair it with Caribbean flavoured ice cream for
a delectable summer treat.
6 Sugar bananas
1 cup (250 mL) pineapple juice
1 cup (250 mL) kiwi basil seed juice,
thickened with cornstarch, optional
2 cups (500 mL) whipped cream
1 cup each Caribbean ice cream (3 types of flavours)
Cherries as garnish
Mint leaves or hibiscus flower as garnish
1. Slice bananas lengthwise, add to a medium bowl, add pineapple juice to prevent
bananas from oxidizing and turning brown.
2. Assemble by spreading the gelatinous juice over two small plates. Place 3 banana
slices over the juice, dollop the whipped cream over the bananas, add 3 flavours of
Caribbean ice cream, garnish with cherries, mint leaves and hibiscus (optional).