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.
Servings:
4 servings
Prep Time:
10 mins
Total Time:
25 mins
Ingredients
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1/4 cuppacked brown sugarsee savings
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3 tablespoonscoffee-flavored liqueur, spiced rum, rum, or apple juicesee savings
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3 tablespoonsbutter, cut upsee savings
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3firm ripe bananas, bias-sliced 1/2-inch thicksee savings
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1/2 teaspoonground cinnamonsee savings
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2 cupsvanilla frozen yogurt or ice cream or 1/2 of a 10-3/4-ounce package frozen pound cake, thawed and cut into 4 slicessee savings
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Pressurized whipped dessert topping (optional)see savings
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Pecan pieces or slivered almonds, toasted (optional)see savings
Directions
1.
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: Calories 355, Total Fat 12 g, Saturated Fat 7 g, Cholesterol 35 mg, Sodium 130 mg, Carbohydrate 56 g, Fiber 2 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 14%, Calcium 32%, Iron 4%. Percent Daily Values are based on a 2,000 calorie diet.
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