Search thousands of recipes reviewed by home cooks like you.

Cuban Banana Casserole

Cuban Banana Casserole

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    45 m
Kristy

Kristy

This yummy Cuban dessert can be served alone or with vanilla ice cream.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 41.8g
  • 13%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 7 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 9x13 inch casserole dish.
  2. Cover the bottom of the prepared casserole dish with half of the banana slices. Sprinkle the bananas with half the brown sugar, butter pieces, pecans, and raisins. Form another layer with the remaining banana slices and repeat layering with remaining brown sugar, butter, pecans, and raisins.
  3. Bake in preheated oven for 30 minutes; remove from oven and cool for 5 minutes. Sprinkle brandy over top of dish to serve.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

BOPBOP5
12

BOPBOP5

2/28/2008

i suggest using the plantine bananas. they are firmer and hold up better. just right. not mushy then.

Marcia
8

Marcia

8/1/2011

Very easy to make, used a dairy free butter substitute and it worked just fine. Made just a small amount to test the recipe.. This will be perfect on French toast for a special brunch I'm planning. I did add a touch of vanilla before baking. Excellent flavor, although quite sweet (but that will work for the french toast)

therealchef
7

therealchef

8/23/2007

words cannot express it. can a casserol be beutiful? yep

Similar recipes

ADVERTISEMENT