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Bananas a la Mexican
- Makes: 4 servings
Purchased pound cake and canned whipped cream help this dessert go together fast. Bake the dessert topping in the oven instead of on the rangetop so you don't have to tend it as it cooks.
packed brown sugar
coffee-flavored liqueur, spiced rum, rum, or apple juice
butter, cut up
firm ripe bananas, bias-sliced 1/2-inch thick
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.
(Bananas a la Mexican)
Servings Per Recipe 4, sat. fat (g) 7, carb. (g) 56, sodium (mg) 130, pro. (g) 3, chol. (mg) 35, fiber (g) 2, Fat, total (g) 12, calcium (mg) 323, iron (mg) 1, cal. (kcal) 355, vit. A (IU) 583, vit. C (mg) 8