Cuban Banana Casserole Recipes

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BANANA CASSEROLE



Banana Casserole image

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.

Provided by WiGal

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

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

Steps:

  • Preheat oven to 350 degrees.
  • Microwave 4 tablespoons of the butter in small dish until melted; add the raisins and brandy and let the raisins "plump up".
  • Lightly butter a 2 quart baking casserole.
  • Use the remaining butter to "butter" the bananas.
  • Arrange half of the banana halves in the casserole.
  • Sprinkle half of the brown sugar on top.
  • Sprinkle with half of the raisin mixture and all of the pecans.
  • Repeat the layering with the remaining ingredients.
  • Bake until bubbling, about 30 minutes.
  • Let rest 5 minutes, then serve hot.

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