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Cuban Banana Casserole recipe
courtesy of the
Cocina Cubana Club founded by Pascual Perez &
Sonia
R. Martinez
6 bananas - sliced lengthwise
1/2 cup light brown sugar
1/2 cup unsalted butter
1/2 cup raisins
1/2 cup chopped pecans
1 tablespoon brandy
Line bottom of heavily buttered 9x13-inch pan with half of the
bananas. Sprinkle with brown sugar and dot with butter.
Sprinkle with half of the raisins and pecans. Repeat layers until
all ingredients are used. Bake at 350 degrees for 30 minutes. Let
cool for 5 minutes, sprinkle with brandy and serve.
NOTES : May be served with vanilla ice cream or yogurt.
Main Cuban recipe pages:
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