This recipe is very slightly adapted from the one in *Cuba: The Cookbook* by Madelaine Vazquez Galvez and Imogene Tondre. It was a very popular meal at the Eco Restaurant El Bambú at the National Botanical Garden in Havana. Firm, not ripe, bananas are best for this recipe, as the honey will soften them a bit. And no one is stopping you from adding a handful of cacao nibs, either. And, if you're into add, add these bananas onto toast with peanut butter. There are endless ways to enjoy it. —Nikkitha Bakshani
1 1/2 tablespoons
honey, increase if you want it sweeter
torn fresh mint, plus more for garnish
In a small bowl, combine the lime juice, honey, and mint. Arrange the bananas in a large salad bowl, drizzle with the dressing, and gently (gently!) toss. Decorate with more mint leaves and serve.
Optional but highly recommended: chopped, toasted nuts! This adds a nice contrast in texture. I like pecans best, but almonds also work nicely. Toast them on the stove, let them cool, crush them in a Ziploc bag or with your hands, and top the salad with it. (Alternatively, place a few banana slices on toast smeared with nut butter.)