More Banana Desserts
I couldn’t decide which of these luscious banana desserts to make … however, since I am experiencing an overabundance of bananas, I decided I was in a perfect position to just go ahead and make them both! They are called (from left), Baked Banana Crumble and Banana Crisp (Platanitos Horneados).
Baked Banana Crumble
Mmm…this fruit dish is so rich and delectable. Guests just love this crumble. With a tart, but sweet, cream topping, this is a dish to please anyone.
Ingredients
3 Bananas, sliced ** You can also mix in some berries
1 cup oatmeal
1 cup flour
1 cup brown sugar (I used panela)
1 cup butter or margarine ; melted
1/2 cup nuts ; (optional)
1/2 cup coconut ; (optional)
2 Tbsps lemon juice
1/2 cup white sugar
Grated ; nutmeg for topping
Instructions:
Spray 12 individual ramekins with Pam or a 9″ round pan. (I used a pyrex pie dish)
Heat oven to 350 degrees.
Mix lemon juice and white sugar, add sliced bananas and toss. Place sliced bananas in greased pan (add a few berries, if you wish).
Mix remaining ingredients (except for nutmeg) and spread over fruit.
Grate a little nutmeg on top and bake at 350° for about 20 minutes or until bubbly.
Serve topped with sweetened sour cream, ice cream or whipped cream.
*This recipe can be pasted into BigOven without retyping.
Easy recipe software. Try it free at: http://www.bigoven.com
_______________________________________________________________
Banana Crisp (Platanitos Horneados)
Here’s a classic Cuban dessert. You could eliminate the rum
if you like, but then it wouldn’t be nearly as authentic.
Ingredients:
4 -6 ripe bananas ; peeled and sliced
1/4 cup ; (60 ml) packed brown sugar
2 Tbs ; (30 ml) rum
1 Tbs ; (15 ml) lime juice
1/2 teaspoon ; (2 ml) vanilla extract
1/2 teaspoon ; (2 ml) ground cinnamon
A ; grating of fresh nutmeg
4 Tbs ; (60 ml) butter
1 -1 1/2 cups ; (250-375 ml) crumbled savoiardi, toasted
ladyfingers, ; or amaretti (I used graham crackers)
1/4 cup ; (60 ml) finely chopped walnuts
Instructions:
Combine the bananas, brown sugar, rum, lime juice, and spices
in a bowl, tossing to coat the bananas with the mixture. Place
the banana mixture in a greased 8×8-inch (20×20 cm) baking
dish. Melt the butter in a saucepan over low heat. Stir in the
cooky crumbs and walnuts and sprinkle over the bananas. Bake
in a preheated 350F (180C) oven until golden brown, about 20
minutes. Serve warm. Serves 4 to 6.
** This recipe can be pasted into BigOven without retyping.
Easy recipe software. Try it free at: http://www.bigoven.com
Verdict:
Everybody agreed that both were delicious. However, after an exhaustive survey of all the lucky drop-ins during the afternoon, it was determined that, if a winner must be chosen, it would be the Baked Banana Crumble with its tart tingle of lemon. The next time I will make sure I have a big dollop of my homemade yogurt on hand … or the Baked Banana Ice Cream that I will make tomorrow.