Recipe by WiGal
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.
Top Review by twissis
Made as a prize for the *Best of 2008* cookbook game, I served this spec treat in gratin dishes that were shallow & did not allow for layering ~ so I just watched it till 1-2 min into the bubbly stage (15 min). Altho the recipe did not suggest it, raisins are dry & they were going to be baked ~ so I plumped them in the brandy & butter prior to assembly. That eliminated the later step to add the brandy & I highly recommend this method. Then I just spooned the mixture atop the bananas & finished the prep. It was barely a few min from start to oven-ready & the result was just wonderful. This recipe easily serves 6 IMO, a chg that would improve the nutritional data. The more fat-conscious can prob reduce the amt of butter by 2T, but not me. I never mess w/perfection! Thx for sharing this recipe w/us. *Yum* ! :-)
- 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 See How It's Made
- 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.