Ripe bananas gently simmered in sweet coconut milk with vanilla, cinnamon, and nutmeg.
Peel the bananas and cut each one crosswise into two or three large pieces.
Combine the coconut milk, brown sugar, vanilla, cinnamon stick, nutmeg, and salt in a wide saucepan.
Warm over medium heat, stirring gently, until the sugar dissolves and the coconut milk begins to simmer.
Add the banana pieces in a single layer. Reduce the heat to low and spoon some coconut mixture over each piece.
Simmer gently for 18 to 22 minutes, turning the bananas once, until tender and the sauce has thickened.
Remove the cinnamon stick. Stir in the optional lime zest and let the dessert rest for 5 minutes.
Serve warm, at room temperature, or chilled, spooning the coconut sauce over each portion.
Use ripe but firm bananas so they hold their shape while simmering. Ladob thickens as it cools and can be enjoyed warm, at room temperature, or chilled. Plantains may be substituted but require additional cooking time.
6 servings
1 banana with sauce
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.