A Bahama Mama beverage is the great convergence of tropical fruit juices, coconut rum and grenadine. I have substituted the grenadine with pomegranate juice (which is what grenadine originally was derived from) for a delightful fruity/tart flavor. I can’t think of one simple dessert, such as this, that incorporates so much of the tropics.

1/2 cup rolled oats
1/2 cup flour
1/2 cup coconut flakes
3 tablespoons butter or margarine, melted
1 teaspoon cinnamon
3 bananas
1/2 cup frozen tangerine orange juice, thawed
1/2 cup pineapple juice
1/2 cup pomegranate juice*
1/2 cup frozen lemonade, thawed
1/2 teaspoon Chinese 5-spice powder
4 thick slices lemon cake, cubed

Preheat oven to 275- degrees F. In a small bowl, blend oats, flour, coconut, butter and cinnamon, mixing until moistened throughout. Spread out on a cookie pan and bake for about 10-12 minutes, or until browned and crisp. Remove from oven and set aside. Meanwhile, peel and slice bananas on the bias; set aside. In a large saucepan, add all juices, lemonade and Chinese 5-spice powder. Stir well and bring to a boil over medium high heat. Continue cooking until reduced and thickened, stirring once in a while. This will only take about five minutes.

When thick and syrupy, add banana slices, gently stir to combine and cook an additional four to five minutes, or until bananas are heated through; remove from heat.

To assemble, evenly divide cake cubes among 4 serving bowls. Top with equal amounts of banana topping and sprinkle oat mixture over the top. Serve warm.

* If desired, use 3/4 cup pineapple juice instead of 1/2 cup and add 1/4 cup grenadine in place of pomegranate juice.

— Chef Jim Bailey is The Yankee Chef and an authority on New England food and its history. He is a respected food columnist from Maine and is married with four children. You can email questions or comments to [email protected] and visit theyankeechef.blogspot.com.