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Apricot Baked Bananas

Diet.Chef's picture
  Dried apricots 1 Cup (16 tbs)
  White port 3⁄4 Cup (12 tbs)
  Grated lemon rind 1 Teaspoon
  Sugar 1⁄4 Cup (4 tbs)
  Water 3⁄4 Cup (12 tbs)
  Vanilla extract 1⁄2 Teaspoon
  Almond extract 1⁄2 Teaspoon
  Ripe bananas 8 Small, peeled
  Sliced almonds 1⁄4 Cup (4 tbs), toasted

Place apricots in a bowl; add boiling water to cover.
Let stand 30 minutes; drain.
Place apricots in a small saucepan; add port and lemon rind.
Bring to a boil-reduce heat, and simmer 15 minutes or until tender.
Place apricot mixture in container of an electric blender or food processor; top with cover, and process until pureed.
Add sugar, 3/4 cup water, and flavorings; pulse 2 or 3 times or until well blended.
Fold 8 (18- x 12-inch) sheets of aluminum foil in half crosswise.
Twist ends of each sheet to form a boat like packet.
Place 1 banana in each; drizzle apricot mixture evenly over bananas.
Fold tops of packets to seal securely.
Bake at 425° for 15 minutes or until thoroughly heated.
Place packets on dessert plates; open packets, and sprinkle with almonds.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1150 Calories from Fat 105

% Daily Value*

Total Fat 13 g19.2%

Saturated Fat 1.3 g6.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 26.9 mg1.1%

Total Carbohydrates 234 g77.9%

Dietary Fiber 23 g92.1%

Sugars 171.4 g

Protein 13 g27%

Vitamin A 98.9% Vitamin C 70.9%

Calcium 17% Iron 33.4%

*Based on a 2000 Calorie diet

Apricot Baked Bananas Recipe