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Banana Casserole

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“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.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Microwave 4 tablespoons of the butter in small dish until melted; add the raisins and brandy and let the raisins "plump up".
  3. Lightly butter a 2 quart baking casserole.
  4. Use the remaining butter to "butter" the bananas.
  5. Arrange half of the banana halves in the casserole.
  6. Sprinkle half of the brown sugar on top.
  7. Sprinkle with half of the raisin mixture and all of the pecans.
  8. Repeat the layering with the remaining ingredients.
  9. Bake until bubbling, about 30 minutes.
  10. Let rest 5 minutes, then serve hot.

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