Stuffed Bananas

Faiza and Reza Mahammed make a syrupy banana dessert tailored for those of us with a very sweet tooth
By Reza Mahammad
Stuffed Bananas
  • Rating:
  • Serves: 2
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: medium



  • 2 bananas
  • 100 ml vegetable oil
  • 2 eggs
  • 2 tbsp sugar
  • 1 tbsp grated coconut
  • 1 pinches ground cardamom
  • 1 tbsp clarified butter, (ghee)
  • 1 generous tsp raisins
  • 1 tbsp cashew nuts

For the sugar syrup:

  • 50 g sugar
  • 1 pinches ground cardamom
  • 50 ml water


1. Steam the bananas in their skins for about 15 minutes until the skins are just beginning to split. Remove the bananas from the steamer, cool slightly and remove their skins. Make three vertical cuts along each banana without cutting all the way through.

2. Heat the vegetable oil in a frying pan and fry the bananas over a gentle heat until they are golden in colour. Remove from the pan and set aside while you make the egg filling.

3. Beat the eggs with the sugar, coconut and cardamom powder. Heat the ghee in a frying pan and fry the raisins and cashew nut until they turn golden. Add the beaten egg mixture to the pan and scramble the eggs over a gentle heat until they are softly set. Set aside for 10 minutes or so while you make the syrup.

4. Place the sugar and cardamom in a saucepan, pour over the water and dissolve the sugar in the water over a gentle heat. Bring the syrup to a boil and simmer for about 10 minutes or so, until the syrup thickens.

5. Fill the scrambled egg into the slits made in each banana, and pour over the syrup before serving. Serve at room temperature.

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