Memories of a Cuban Kitchen/Mary Urrutia Randelman 1992

Banana Crisp (Platanitos Horneados)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


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



1 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.)
2 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. Spinkle the crumbs over the bananas and bake until golden brown, 20 to 25 minutes. If you add the peanut brittle, sprinle it over the dish during the last 5 minutes of baking. Serve hot.

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