Cuban Banana Casserole

Cuban Banana Casserole

16 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  Kristy

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

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Adjust Servings

Original recipe yields 8 servings



  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.

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Reviews (16)

Rate This Recipe


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



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)



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

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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



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Healthier Banana Crumb Muffins


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Banana Souffle