Anguillan Banana Whip with Fruit Cream

Banana Whip with Fruit CreamThis healthy dessert with fruit cream is popular all over the Caribbean Islands, specially on a number of the English-speaking islands. The fruit cream is also great as a  sauce for other things such as custards, puddings, pound cake, ice cream, and fresh and stewed fruits.

Note: This recipe contains uncooked eggs. If salmonella contamination is a concern to you, please use pasteurized eggs or dried egg whites.

  • 4 large ripe bananas, peeled
  • 1/2 cup (125 ml) orange juice
  • 1/4 cup (60 ml) sugar, or more to taste
  • 1/4 cup (60 ml) rum (optional)
  • 3 egg whites
  • A pinch of salt


Puree the bananas, orange juice, sugar, and optional rum together in a large mixing bowl. In a separate bowl, whip the egg whites and salt until firm peaks form. Fold the egg whites into the banana mixture until thoroughly combined and refrigerate covered for at least 2 hours. Serve topped with Fruit Cream. Serves 6 to 8.

Oats are known to reduce cholesterol in the blood, and they’re
good for much more than a hot breakfast. Here they lend a healthy crunch to an
old-fashioned dish.

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