Mexican Banana Bake Recipes

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BAKED MEXICAN BANANAS



Baked Mexican Bananas image

I don't eat bananas often, even though I love them. When I do have bananas, they have to be very special, and I promise you, these babies are very very special! Try serving them over vanilla frozen yogurt, or with an intensely chocolate ice cream.

Provided by Mirj2338

Categories     Sauces

Time 28m

Yield 4 serving(s)

Number Of Ingredients 8

3 bananas, quartered horizontally
1/2 teaspoon grated orange zest
1/4 teaspoon grated lime zest
1/2 cup fresh orange juice
1 teaspoon fresh lime juice
1/4 cup raisins or 1/4 cup currants
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 375°F.
  • In a shallow baking dish just large enough to hold them, arrange the bananas in a single layer.
  • In a small bowl, combine the zests, juices, raisins, vanilla, and cinnamon and whisk to blend.
  • Pour over the bananas and bake, uncovered, for about 20 minutes or until the bananas are lightly browned and bubbling.
  • Use a spatula to put 3 banana pieces in the center of each plate and spoon the sauce from the dish over them.

Nutrition Facts : Calories 121.5, Fat 0.4, SaturatedFat 0.1, Sodium 2.3, Carbohydrate 30.9, Fiber 2.8, Sugar 18.9, Protein 1.5

MEXICAN BANANA BAKE



Mexican Banana Bake image

Make and share this Mexican Banana Bake recipe from Food.com.

Provided by Miss Annie

Categories     Dessert

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (3 ounce) package cream cheese, softened
1/4 cup packed brown sugar
1/4 cup rum
3 teaspoons half-and-half
1/8 teaspoon ground cinnamon
5 medium bananas
1 teaspoon butter or 1 teaspoon margarine

Steps:

  • Place cream cheese, sugar, rum, half-and-half, and cinnamon in blender.
  • Cover and blend on high speed until smooth, 30 seconds.
  • Slice half the bananas into ungreased 1-quart casserole.
  • Dot with butter.
  • Spread with half the cheese mixture.
  • Slice the remaining bananas into casserole; spread with remaining cheese mixture.
  • Bake uncovered in 325ºF oven until hot and bubbly, about 20-25 minutes.

Nutrition Facts : Calories 302.4, Fat 9.2, SaturatedFat 5.1, Cholesterol 27.3, Sodium 83.8, Carbohydrate 48.3, Fiber 3.9, Sugar 32.1, Protein 3

MEXICAN CHOCOLATE BANANA SKILLET CAKE



Mexican Chocolate Banana Skillet Cake image

Provided by Food Network

Time 25m

Yield 16 servings

Number Of Ingredients 13

2 Tbs. butter
4 Tbs. brown sugar
4 medium bananas, sliced in half lengthwise
1 cup all-purpose flour
1/3 -cup cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/3 -cup chocolate chips
1/2 -cup egg whites
1 cup brown sugar
1 cup nonfat plain yogurt
2 tsp. pure vanilla extract

Steps:

  • Preheat oven to 350 degrees F. Heat a 12-inch oven proof skillet over medium and melt butter with brown sugar. Add bananas and saute until sugar becomes a syrup and remove from heat. Arrange bananas neatly in pan and set aside.
  • In a large bowl, mix flour, cocoa powder, baking powder, baking soda, cinnamon and chocolate chips. In another bowl, combine egg whites, brown sugar, yogurt and vanilla. Add dry ingredients to wet ingredients and mix until just combined. Pour into skillet over sauteed bananas. Bake for 20-25 minutes, or until middle of cake springs back when touched.
  • Remove from oven and cool slightly. Invert onto a large plate and cut into 16 slices.

PLÁTANOS HORNEADOS CON CREMA Y QUESO (BAKED BANANA WITH CREMA AND CHEESE)



Plátanos Horneados con Crema y Queso (Baked Banana With Crema and Cheese) image

This recipe for baked plantains shines for its simplicity. This is also a great dish to make on the grill. Place the unpeeled bananas on the cooler side of the grill.

Provided by Enrique Olvera

Categories     Dessert     Plantain     Banana     Quick & Easy     cookbooks

Number Of Ingredients 3

6 heirloom bananas or small plantains, ripe but not black, unpeeled
1 cup (230 g) crema or crème fraîche
1 cup (120 g) crumbled queso fresco

Steps:

  • Preheat the oven to 400°F.
  • Place the whole bananas or plantains on a baking sheet and bake, turning them every 10 minutes, until the peel starts to split and the inside is tender when tested with a skewer, about 40 minutes. Remove from the oven but keep on the baking sheet. Carefully slice the peel lengthwise to just reveal the flesh and drizzle with some crema and sprinkle with cheese. Transfer to plates to serve individually, on a platter, or directly on the baking sheet on the table. Either way, people should carve out their own banana. Serve the remaining crema and cheese in bowls on the side, in case anyone wants more.

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