Stuffed Bananas (Haiti, Caribbean)

From *The Essential Caribbean Cookbook* edited by Heather Thomas, this dessert is untried but I found it esp appealing as it is an ingredient-friendly + make-ahead & no-cook quick-fix that takes only minutes to serve. I saw this as ideal for a light dessert finale to an otherwise heavy meal when served w/a scoop of frozen vanilla jogurt & made that a part of the recipe as a pers pref. (Time does not include chill time) *Enjoy* !

• Ready In: 15 mins
• Serves: 6
• Yields: 6 Dessert Servings

Ingredients

• 2  tablespoons raisins
• 4  tablespoons dark rum
• 3  bananas (large & semi-ripe)
• 4  tablespoons lime juice
• 1⁄2 cup butter (1 stick)
• 1⁄2 cup powdered sugar
• 3  tablespoons cashews (chopped, may sub another nut of choice)
• 1 1⁄2 cups  vanilla frozen yogurt

Directions

1. Put raisins in a sml bowl w/2 tbsp of the rum & set aside to plump.
2. Peel bananas. Cut ea banana in half lengthwise & then in half crosswise. Place banana sections in a bowl w/the lime juice to prevent discoloration & set aside.
3. Beat the butter & sugar together in a bowl till the mixture is smooth & creamy. Add the remaining rum & beat thoroughly. Fold the chopped cashews into the butter mixture.
4. Carefully scoop out a cavity down the center of ea banana section about 1/2-in deep & fill it w/the nut & butter mixture. Place filled banana sections in a dish lrg enough to hold them in a single layer. Sprinkle w/the raisins & drizzle any rum not absorbed over them.
5. Chill for at least 2-3 hrs b4 serving 2 banana sections to ea person along side a 1/4 cup scoop of vanilla yogurt.