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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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At home in Bremen, Indiana, Kathleen Starcevich recalls that her three kids used to âgo bananasâ over this delicious, down-home dessert flavored with a sunny splash of orange juice, brown sugar, bananas and cinnamon. Ingredients:
1 cup orange juice, divided |
3 tablespoons sugar |
1 tablespoon butter |
6 small firm bananas, cut into chunks |
6 tablespoons dry bread crumbs |
topping: |
1/3 cup quick-cooking oats |
3 tablespoons brown sugar |
1 teaspoon grated orange peel |
1/2 teaspoon ground cinnamon |
1/8 teaspoon salt |
3 tablespoons cold butter |
Directions:
1. In a large skillet, combine 1/4 cup orange juice, sugar and butter. Cook and stir over medium heat until light caramel in color, about 3 minutes. Remove from the heat. Add bananas and stir gently to combine.
2. Spoon half of banana mixture into six 6-oz. ramekins or custard cups coated with cooking spray. Sprinkle each with 1 tablespoon bread crumbs. Top with remaining banana mixture. Spoon 2 tablespoons remaining orange juice over each.
3. In a small bowl, combine the oats, brown sugar, orange peel, cinnamon and salt; cut in butter until mixture resembles coarse crumbs. Sprinkle over bananas.
4. Place ramekins in a 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 15-20 minutes or until golden brown. Serve warm. Yield: 6 servings.
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