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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A Cuban dessert recipe adapted from Bake Until Bubbly by Clifford Wright. This could be adapted to individual ramekins-that way you could downsize the recipe. You could also add more caramel sauce and whipped cream. I have changed this a bit after looking at Chef#296809's excellent suggestions. Ingredients:
8 tablespoons unsalted butter, divided |
1/2 cup raisins |
1 tablespoon brandy |
6 bananas, firm peeled and split lengthwise |
1/2 cup brown sugar, packed |
1/2 cup pecans, chopped |
Directions:
1. Preheat oven to 350 degrees.
2. Microwave 4 tablespoons of the butter in small dish until melted; add the raisins and brandy and let the raisins plump up .
3. Lightly butter a 2 quart baking casserole.
4. Use the remaining butter to butter the bananas.
5. Arrange half of the banana halves in the casserole.
6. Sprinkle half of the brown sugar on top.
7. Sprinkle with half of the raisin mixture and all of the pecans.
8. Repeat the layering with the remaining ingredients.
9. Bake until bubbling, about 30 minutes.
10. Let rest 5 minutes, then serve hot.
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