Bananas a la Mexican
Recipe from Midwest Living

Coffee-flavored liqueur or spiced rum can be used to make these cinnamon and sugar bananas. Use them to top ice cream or yogurt.

Bananas a la Mexican

by 5  people

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Servings: 4
Prep Time: 10 mins
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  • 1/4  cup 
    packed brown sugar
  • 3   tablespoons 
    coffee-flavored liqueur, spiced rum, rum, or apple juice
  • 3   tablespoons 
    butter, cut up
  • 3   
    firm ripe bananas, bias-sliced 1/2-inch thick
  • 1/2  teaspoon 
    ground cinnamon
  • 2   cups 
    vanilla frozen yogurt or ice cream or 1/2 of a 10-3/4-ounce package frozen pound cake, thawed and cut into 4 slices
    Pressurized whipped dessert topping (optional)
    Pecan pieces or slivered almonds, toasted (optional)
Sprinkle the bottom of a 1-quart casserole with brown sugar. Pour liqueur, rum, or juice over sugar. Top with butter. Add banana slices and sprinkle with cinnamon. Bake, covered, in a 400 degree F oven about 15 minutes or until juices around edges of casserole just begin to bubble. Stir gently. Spoon banana mixture over frozen yogurt, ice cream, or pound cake. Top with whipped topping and nuts, if you like. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 355, Fat, total (g) 12, chol. (mg) 35, sat. fat (g) 7, carb. (g) 56, fiber (g) 2, pro. (g) 3, vit. A (IU) 583, vit. C (mg) 8, sodium (mg) 130, calcium (mg) 323, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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