Bananas a la Mexican | Midwest Living

Bananas a la Mexican

Bananas a la Mexican

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  • Makes: 4 servings
  • Prep 10 mins
  • Bake 15 mins

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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.


  • 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)


  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 Facts

(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

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