PLATANITOS HORNEADOS (BANANA CRISP)

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PLATANITOS HORNEADOS (BANANA CRISP)

PLATANITOS HORNEADOS (BANANA CRISP). Alimento Base: Bananas, Lightly butter an 8-inch square Pyrex baking dish or mold that fits the bananas comfortably. In a large bowl, combine the bananas with the sugar, lemon juice, rum, vanilla, and nutmeg,...
Tiempo de preparación 1 h
Tiempo total 1 h
Plato Bananas
Cocina Cuba
Raciones 6 comensales

Ingredientes
  

  • 6 medium-size ripe bananas, peeled and cut 1/2-inch thick
  • 2 tablespoons light rum
  • 4 tablespoons 1/2 stick salted butter
  • Crumbled peanut brittle to taste optional
  • 1/4 cup firmly packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 1-1/4 cup crumbled savoiardi toasted ladyfingers available at Hispanic markets, or amaretti (Italian cookies)
  • 1 tablespon fresh lemon or lime juice
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 cup finely ground walnuts

Elaboración paso a paso
 

  • Preparation
  • Lightly butter an 8-inch square Pyrex baking dish or mold that fits the bananas comfortably.
  • In a large bowl, combine the bananas with the sugar, lemon juice, rum, vanilla, and nutmeg, toss to coat well, and transfer to the prepared baking dish.
  • (You can prepare the recipe ahead up to this point, and refrigerate).
  • Preheat the oven to 350 F.
  • In a small saucepan over low heat, melt the butter, then remove from the heat and stir in the crumbled cookies and walnuts.
  • Sprinkle the crumbs over the bananas and bake until golden brown, 20 to 25 minutes.
  • If you add the peanut brittle, sprinkle it over the dish during the last 5 minutes of baking.
  • Serve hot.