Fried Bananas

• 3 medium-size bananas, peeled, cut lengthwise, and halved again crosswise
• 2 tablespoons flour
• 2 tablespoons ground cardamom
• 2 teaspoons ground cinnamon
• 2 cups milk
• 1/4 stick butter
• 1 cup coconut milk, preferably Chaokoh, a Thai brand
• 10 teaspoons dark brown sugar
• 4 teaspoons dark rum
• 2 tablespoons toasted fresh grated coconut
• Fresh mint for garnish

1. Mix the flour, cardamom and cinnamon.
2. Dip bananas in milk, and dredge in the dry mixture.
3. Cook slowly in butter about 4 minutes until they are brown on both sides.
4. Meanwhile, to prepare the sauce, combine milk, sugar, rum and coconut in a saucepan and bring to boil for 2 minutes.
5. Spoon sauce on a plate.
6. Place two quarters of bananas on the plate, round side up, and garnish with a sprig of mint.

bananas, flour, ground cardamom, ground cinnamon, milk, butter, coconut milk, brown sugar, dark rum, coconut, fresh mint

Taken from cooking.nytimes.com/recipes/976 (may not work)