I have fond memories of picking berries during the summers I spent in Finland, as a child and occasionally as a teen. It meant getting together with my mum, her friend, aunts or my cousins. We would go hunting for wild blueberries and raspberries in the forest. Having restraint was quite difficult especially, when my basket was full, the extras berries would end up in my mouth. Rather two for me and one for the basket. My berry picking basket would eventually get berry dye all over.
When I am in Europe, I miss the anticipation of waiting on ripe bananas in mum’s garden in Kenya. When its banana season starts we tend to bake all types of deliciousness. I can’t compare the sweetness or taste with the ones they sell in Europe, it’s incomparable. Ask my cousins who have visited Kenya and they will tell you, it’s like night and day and the bananas do taste so much better. As a person who isn’t a fan of sweets. Banana is definitely my fave treats. Ironically–when I was younger I used to loathe bananas, the smell, the taste, I could only handle one or half and painfully struggle to eat them. Now that I am older, that reaction is now gone and reserved for other foods. You can make a plethora of things with bananas.
This particular recipe is a merge of my childhood memories and family. Nordic wild berries and tropical domestic bananas. If you do not have these particular berries you can always use strawberries instead!
- 1 Bunch of bananas
- 1 litre of raspberries (optional)
- 1 litre of blueberries (optional)
- 1 tbsp of sugar
- 500 ml of plant based cream
- 2 tsp of cinnamon
- 1 tbsp of lemon rind
- 1 cup of lemon juice
Peel the bananas
Lay then in a casserole tray and preheat the oven to 180 C
Pour the lemon juice
Add the cinnamon
Add the lemon rind
Put the bananas in the oven for 5 minutes
As you're waiting for them to turn brown.
Whip the cream and gradually add sugar
When ready check on the bananas
If ready, you can wait for them to cool for 2 minutes
Add the berries, banana and put the whipped cream to your liking.
Ready to Serve!
These dessert goes well with cognac, moscato, a very dry or semi-sweet sparkling wine. You can use strawberries if you do not have access to wild forest berries.
This dessert goes well with moscato, cognac, dry or semi-sweet sparkling wine. This recipe is vegan and gluten free. I used plant based cream to make the whipped cream. If you’re too lazy to make whipped cream from scratch, you can always buy it.
Have a delicious weekend!