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August 2, 2011
Baked Bananas 'n' Cream
Treasured Desserts
Prep time:
10 minutesbaking time:
15 to 18 minutes“This was Grandma’s version of the New Orleans classic dessert, Bananas Foster.”
Ingredients
Serves 4
- 4 medium firm ripe bananas, peeled
- 4 tablespoons butter, melted, divided
- 1 tablespoon lemon juice
- 1/4 cup firmly packed light brown sugar
- 1/4 cup quick-cooking oats
- 1/4 cup chopped pecans or walnuts
- 1 tablespoon finely chopped crystallized ginger
- 1 teaspoon granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 cup whipping cream
Directions
1
Preheat oven to 375°F. Place bananas in baking dish large enough to hold them in a single layer.
2
Mix 2 tablespoons butter and lemon juice in a small bowl. Drizzle butter mixture evenly over bananas.
3
Combine brown sugar, oats, pecans, ginger and remaining 2 tablespoons butter; sprinkle evenly over bananas. Bake until bananas are hot and topping is bubbly, about 15 to 18 minutes.
4
For cinnamon whipped cream, mix granulated sugar and cinnamon in small bowl. Chill large bowl and beaters. Pour whipping cream into chilled bowl and beat with electric mixer set at high speed until soft peaks form. Beat sugar mixture into whipped cream until stiff peaks form.
5
Divide warm bananas with baked topping among 4 serving dishes. Top each serving with a spoonful of cinnamon whipped cream.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
For a more grandkid-friendly version of this dessert, Grandma turned it into a warm banana split. She cooled the baked bananas slightly, split them down the middle and topped them with scoops of vanilla ice cream, chocolate sauce and whipped cream. Then she let each of us put our very own cherry on top.
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