These Bananas are spiced up with cardamom, cinnamon,and lime juice to give them a zing, a little toasted coconut for the top, they can be eaten as is or good on french toast, pancakes, waffles , pound cake or over vanilla ice cream. this recipe was in the local paper and was from a cookbook called " a taste of Australia " By Victoria Alexander & Genevieve Harris in 1995
1pre heat oven to 355 - In a saucepan, combine the sugar and water, set over Medium - high heat, stirring untill the sugar is all dissolved, Bring to a boiland cook for a minute or two, untill the liquid thickens and becomes syrupy. Remove from heat, Add the Butter, Lime Juice, pinch of cardamom, pinch of cinnamon, stirring untill butter is all melted - set aside
2peel the bananas, leave them whole, arrange bananas in a 9 x 13 baking dish in a single layer, then pour the syrup from the pan over them. - Bake for 10 minutes, then carefully turn all the bananas over, and Bake for 5 or 10 more minues, depending on their size and degree of fimness.
3To serve, transfer the bananas to a plate and cut into slices, if placing on cake, pancakes, waffles or ice cream, put spoonfuls of sliced bananas on food, then take the syrup left in the baking sheet and drizzle over the top of bananas and sprinkle on the toasted coconut. Serve and enjoy !!